Cheesy Gochujang-Bacon Burgers
with Sweet Potato Fries and Cucumber Salad
Messy but oh-so-good sandwich fans can count on this recipe for maximum flavor and eating satisfaction. Lean bison patties are glazed with a sweet gochujang sauce before being topped with smoky bacon, melty mozzarella and a bright quick-pickled cucumber salad. Served alongside crispy sweet potato fries and a punchy little gochujang aioli for good measure, this meal will have you coming back for seconds in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
2 unit
Brioche Bun
(Contains Egg, Wheat)
340 g
Sweet Potato
132 g
Mini Cucumber
2 unit
Green Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Gochujang
(Contains Soy, Wheat)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
1.13 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**Remove from heat. Using tongs or a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.Drain and discard fat in the pan.Carefully wipe the pan clean.
Meanwhile, thinly slice cucumbers.Thinly slice green onions, keeping white and green parts separate.Add cucumbers, vinegar, green onion greens and 1/8 tsp (1/4 tsp) sugar to a medium bowl.
Add mayo and half the gochujang to a small bowl. Season with salt and pepper, then stir to combine. (Note: This is your aioli.)Add half the soy sauce, remaining gochujang and 1 tsp (2 tsp) sugar to another small bowl. Stir to combine. (Note: This is your glaze.)
Add bison, breadcrumbs, remaining green onions and remaining soy sauce to a large bowl. Season with pepper, then combine. (TIP: If you prefer a more tender patty, add an egg to the mixture!)Form mixture into two 5-inch-wide patties(4 patties for 4 ppl).Heat the same pan (from step 2) over medium.When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **Drain excess fat. Add glaze to the pan, then flip patties to coat.
Halve buns. Arrange on a parchment-lined baking sheet, cut side up. Sprinkle cheese over buns.Toast in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)Spread some gochujang aioli on top buns. Stack bottom buns with some cucumber salad, patties, bacon and any remaining glaze from the pan. Close with top buns.Serve with remaining cucumber salad, sweet potato wedges and remaining gochujang aioli on the side for dipping.
