Gochujang Beef Burgers
with Pickled Radishes and Cheesy Corn Potatoes
Tonight, we're serving up a burger like no other! The patty is coated in a sweet and slightly smoky gochujang sauce, then packed between buns with crisp pickled radishes to create the perfect snappy bite. Alongside this worldly burger, you'll find cheesy sautéed corn and potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit
Brioche Bun
(Contains Egg, Wheat)
280 g
Sous Vide Potatoes
227 g
Corn Kernels
3 unit
Radish
28 g
Spring Mix
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Gochujang
(Contains Soy, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.25 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add beef, breadcrumbs, half the gochujang and half the soy sauce to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).Heat a large non-stick pan over medium heat (medium-high heat for 4 ppl).When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until lightly charred, 2-3 min per side. Transfer patties to an unlined baking sheet. Roast in the middle of the oven until cooked through, 7-9 min.**Carefully wipe the pan clean.
Meanwhile, halve radishes, then thinly slice into half-moons. Add vinegar, radishes, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer radishes, including liquid, to another medium bowl. Place in the fridge to cool.
Drain potatoes, then pat dry with paper towels. Reheat the same pan (from step 1) over high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl pan until melted, 20 sec.Add potatoes. Cook, stirring occasionally, until golden-brown, 2-3 min. Add corn. Cook, stirring often, until lightly charred, 5-7 min. Add remaining soy sauce. Season with salt and pepper, to taste. Sprinkle cheese evenly over top. Remove from heat, then cover with a lid until cheese melts, 3-4 min.
Meanwhile, add mayo, remaining gochujang and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Halve buns. Arrange on another unlined baking sheet, cut-side up. Toast buns in the bottom of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread 1 tbsp sauce on each top bun. Drain pickled radishes, discarding pickling liquid. Stack patties, some pickled radishes and spring mix on bottom buns. Close with top buns. Divide burgers and cheesy corn and potatoes between plates. Serve remaining sauce on the side. Top potatoes with remaining pickled radishes, if desired.
