Crispy Korean Burger
Directions
- 1Carve the sweet potatoes deeply, then season them with paprika powder, salt, and oil.
- 2Roast the seasoned sweet potatoes in the oven at 200°C (390°F) for 50 minutes.
- 3Scoop out the roasted sweet potato flesh into a large bowl.
- 4Add cooked chickpeas to the bowl with the sweet potato.
- 5Mash the sweet potatoes and chickpeas together.
- 6Add chopped onions, oats, mustard, parsley, and veggie broth powder to the mashed mixture.
- 7Mix all the patty ingredients by hand until well combined.
- 8Form the mixture into a patty shape.
- 9Bread the patty by first coating it in flour.
- 10Dip the floured patty into a mixture of plant cream, mustard, and tomato paste.
- 11Coat the patty thoroughly with crushed cornflakes.
- 12Fry the breaded patty in hot oil until golden brown and crispy.
- 13Prepare the Gochujang paste by mixing tomato paste, chili flakes, miso paste (or soy sauce and sugar), pressed garlic, grated ginger, rice vinegar, and sesame oil.
- 14Prepare the slaw dressing by mixing mayo, Gochujang paste, and rice vinegar.
- 15Combine the slaw dressing with white cabbage, spring onions, and carrots.
- 16Toast the burger buns.
- 17Spread mayo on the bottom half of a toasted burger bun.
- 18Layer the slaw mixture over the mayo.
- 19Place the fried patty on top of the slaw.
- 20Brush the Gochujang glaze over the patty.
- 21Sprinkle sesame seeds over the glazed patty.
- 22Add pickles on top of the patty.
- 23Place the top bun to complete the burger.
Ingredients
- 600 g sweet potatoes
- Paprika powder
- salt
- oil
- 170 g cooked chickpeas
- 150 g oats
- 0.5 onion
- 1 tbsp mustard
- 1 handful parsley
- 1 tbsp veggie broth powder
- 4 tbsp flour
- 200 ml plant cream
- 2 tbsp mustard
- 2 tbsp tomato paste
- crushed cornflakes
- 2 tbsp tomato paste
- 1 tsp chili flakes
- 1 tsp miso paste
- 1 garlic clove
- 0.5 tsp grated ginger
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 3 tbsp mayo
- 1 tsp gochujang paste
- 1 tsp rice vinegar
- 1 handful white cabbage
- 2 spring onions
- 1 handful carrot
- 4 toasted burger buns
- Pickles
- Sesame
Equipment
ovenknifebaking trayspoonlarge bowlpotato mashertongsfrying pan
Tips
- For the DIY Gochujang Paste, you can substitute miso paste with soy sauce and sugar.
- When roasting sweet potatoes, ensure they are deeply carved to cook thoroughly.
- The patties should be breaded and fried until golden brown for a crispy texture.
- Adjust the amount of chili flakes in the Gochujang paste to your spice preference.
- The slaw dressing adds a creamy and tangy element to the burger, balancing the rich patty and glaze.
- Toast the burger buns for a better texture and warmth.
- Layer the ingredients carefully to ensure each bite has all components of the burger.
- Garnish with sesame seeds for added flavor and visual appeal.
- Slice the burger in half to observe the layers and make it easier to eat.
- Ensure the sweet potato and chickpea mixture is well combined and firm enough to form patties.
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