Crispy Korean Burger

50 mins
Serves 4
tiktok.com

Directions

  1. 1Carve the sweet potatoes deeply, then season them with paprika powder, salt, and oil.
  2. 2Carve the sweet potatoes deeply, then season them with paprika powder, salt, and oil.
  3. 3Carve the sweet potatoes deeply, then season them with paprika powder, salt, and oil.
  4. 4Roast the seasoned sweet potatoes in the oven at 200°C (390°F) for 50 minutes.
  5. 5Roast the seasoned sweet potatoes in the oven at 200°C (390°F) for 50 minutes.
  6. 6Roast the seasoned sweet potatoes in the oven at 200°C (390°F) for 50 minutes.
  7. 7Scoop out the roasted sweet potato flesh into a large bowl.
  8. 8Scoop out the roasted sweet potato flesh into a large bowl.
  9. 9Scoop out the roasted sweet potato flesh into a large bowl.
  10. 10Add cooked chickpeas to the bowl with the sweet potato.
  11. 11Add cooked chickpeas to the bowl with the sweet potato.
  12. 12Add cooked chickpeas to the bowl with the sweet potato.
  13. 13Mash the sweet potatoes and chickpeas together.
  14. 14Mash the sweet potatoes and chickpeas together.
  15. 15Mash the sweet potatoes and chickpeas together.
  16. 16Add chopped onions, oats, mustard, parsley, and veggie broth powder to the mashed mixture.
  17. 17Add chopped onions, oats, mustard, parsley, and veggie broth powder to the mashed mixture.
  18. 18Add chopped onions, oats, mustard, parsley, and veggie broth powder to the mashed mixture.
  19. 19Mix all the patty ingredients by hand until well combined.
  20. 20Mix all the patty ingredients by hand until well combined.
  21. 21Mix all the patty ingredients by hand until well combined.
  22. 22Form the mixture into a patty shape.
  23. 23Form the mixture into a patty shape.
  24. 24Form the mixture into a patty shape.
  25. 25Bread the patty by first coating it in flour.
  26. 26Bread the patty by first coating it in flour.
  27. 27Bread the patty by first coating it in flour.
  28. 28Dip the floured patty into a mixture of plant cream, mustard, and tomato paste.
  29. 29Dip the floured patty into a mixture of plant cream, mustard, and tomato paste.
  30. 30Dip the floured patty into a mixture of plant cream, mustard, and tomato paste.
  31. 31Coat the patty thoroughly with crushed cornflakes.
  32. 32Coat the patty thoroughly with crushed cornflakes.
  33. 33Coat the patty thoroughly with crushed cornflakes.
  34. 34Fry the breaded patty in hot oil until golden brown and crispy.
  35. 35Fry the breaded patty in hot oil until golden brown and crispy.
  36. 36Fry the breaded patty in hot oil until golden brown and crispy.
  37. 37Prepare 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.
  38. 38Prepare 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.
  39. 39Prepare 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.
  40. 40Prepare the slaw dressing by mixing mayo, Gochujang paste, and rice vinegar.
  41. 41Prepare the slaw dressing by mixing mayo, Gochujang paste, and rice vinegar.
  42. 42Prepare the slaw dressing by mixing mayo, Gochujang paste, and rice vinegar.
  43. 43Combine the slaw dressing with white cabbage, spring onions, and carrots.
  44. 44Combine the slaw dressing with white cabbage, spring onions, and carrots.
  45. 45Combine the slaw dressing with white cabbage, spring onions, and carrots.
  46. 46Toast the burger buns.
  47. 47Toast the burger buns.
  48. 48Toast the burger buns.
  49. 49Spread mayo on the bottom half of a toasted burger bun.
  50. 50Spread mayo on the bottom half of a toasted burger bun.
  51. 51Spread mayo on the bottom half of a toasted burger bun.
  52. 52Layer the slaw mixture over the mayo.
  53. 53Layer the slaw mixture over the mayo.
  54. 54Layer the slaw mixture over the mayo.
  55. 55Place the fried patty on top of the slaw.
  56. 56Place the fried patty on top of the slaw.
  57. 57Place the fried patty on top of the slaw.
  58. 58Brush the Gochujang glaze over the patty.
  59. 59Brush the Gochujang glaze over the patty.
  60. 60Brush the Gochujang glaze over the patty.
  61. 61Sprinkle sesame seeds over the glazed patty.
  62. 62Sprinkle sesame seeds over the glazed patty.
  63. 63Sprinkle sesame seeds over the glazed patty.
  64. 64Add pickles on top of the patty.
  65. 65Add pickles on top of the patty.
  66. 66Add pickles on top of the patty.
  67. 67Place the top bun to complete the burger.
  68. 68Place the top bun to complete the burger.
  69. 69Place the top bun to complete the burger.

Ingredients

  • 600 g sweet potatoes
  • 600 g sweet potatoes
  • 600 g sweet potatoes
  • Paprika powder
  • Paprika powder
  • Paprika powder
  • salt
  • salt
  • salt
  • oil
  • oil
  • oil
  • 170 g cooked chickpeas
  • 170 g cooked chickpeas
  • 170 g cooked chickpeas
  • 150 g oats
  • 150 g oats
  • 150 g oats
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 tbsp veggie broth powder
  • 1 tbsp veggie broth powder
  • 1 tbsp veggie broth powder
  • 4 tbsp flour
  • 4 tbsp flour
  • 4 tbsp flour
  • 200 ml plant cream
  • 200 ml plant cream
  • 200 ml plant cream
  • 2 tbsp mustard
  • 2 tbsp mustard
  • 2 tbsp mustard
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • crushed cornflakes
  • crushed cornflakes
  • crushed cornflakes
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.5 tsp grated ginger
  • 0.5 tsp grated ginger
  • 0.5 tsp grated ginger
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 3 tbsp mayo
  • 3 tbsp mayo
  • 3 tbsp mayo
  • 1 tsp gochujang paste
  • 1 tsp gochujang paste
  • 1 tsp gochujang paste
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 handful white cabbage
  • 1 handful white cabbage
  • 1 handful white cabbage
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 handful carrot
  • 1 handful carrot
  • 1 handful carrot
  • 4 toasted burger buns
  • 4 toasted burger buns
  • 4 toasted burger buns
  • Pickles
  • Pickles
  • Pickles
  • Sesame
  • Sesame
  • 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.