with radish salad and roast potatoes
These burgers may be without a bun, but that's ok because they're instead coated in a generous helping of sweet and spicy glaze that features miso, gochujang and a squeeze of honey to balance out the heat. Roast potatoes and a radish salad in an Asian-inspired dressing also help to keep things interesting.
Allergens
Utensils
Tags
Gochujang Paste
2 sachet(s)
Breadcrumbs
1 pack(s)
Potatoes
600 grams
Sweet Asian Sauce
1 sachet(s)
Miso Paste
1 sachet(s)
Honey
1 sachet(s)
Garlic
2 unit(s)
Radish
125 grams
Salad Leaves
120 grams
Thai Style Spice Mix
1 sachet(s)
Aioli
1 sachet(s)
Irish Pork Mince
240 grams
Salt
0.25 tsp
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim and quarter the radish.
- Trim the salad leaves, then tear into bite-sized pieces or thinly slice widthways.
- Just before serving, toss the salad leaves and radish together with the sweet Asian sauce. Season to taste with salt and pepper.
- In a large bowl, combine the mince, breadcrumbs, Thai spice mix, garlic, 1 tbsp water and ¼ tsp salt (double both for 4p).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Make your glaze by adding miso paste, half the gochujang and honey to a bowl.
- Mix well to combine.
- In a separate bowl, mix the aioli with the remaining gochujang.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
- Carefully turn the burgers every 3-4 mins, adjusting the heat if needed.
- In the final 3-4 mins, add a knob of butter to the pan along with the miso glaze. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Cook for the remaining time, ensuring they're covered in the glaze.
- Divide the potatoes between plates.
- Serve the glazed burger and salad alongside.
- Serve with the gochujang aioli for dipping.
3393
kJ
Energy (kJ)
811
kcal
Energy (kcal)
33.1
g
Fat
7.7
g
of which saturates
93.4
g
Carbohydrate
21.8
g
of which sugars
10.2
g
Dietary Fiber
34.8
g
Protein
0
mg
Cholesterol
5.46
g
Salt
