# Crispy Korean Burger

This recipe creates a crispy Korean burger using sweet potato and chickpea patties, topped with a flavorful slaw and gochujang glaze.

- Servings: 4 servings
- Total time: 50 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

1. Carve the sweet potatoes deeply, then season them with paprika powder, salt, and oil.
2. Roast the seasoned sweet potatoes in the oven at 200°C (390°F) for 50 minutes.
3. Scoop out the roasted sweet potato flesh into a large bowl.
4. Add cooked chickpeas to the bowl with the sweet potato.
5. Mash the sweet potatoes and chickpeas together.
6. Add chopped onions, oats, mustard, parsley, and veggie broth powder to the mashed mixture.
7. Mix all the patty ingredients by hand until well combined.
8. Form the mixture into a patty shape.
9. Bread the patty by first coating it in flour.
10. Dip the floured patty into a mixture of plant cream, mustard, and tomato paste.
11. Coat the patty thoroughly with crushed cornflakes.
12. Fry the breaded patty in hot oil until golden brown and crispy.
13. Prepare 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.
14. Prepare the slaw dressing by mixing mayo, Gochujang paste, and rice vinegar.
15. Combine the slaw dressing with white cabbage, spring onions, and carrots.
16. Toast the burger buns.
17. Spread mayo on the bottom half of a toasted burger bun.
18. Layer the slaw mixture over the mayo.
19. Place the fried patty on top of the slaw.
20. Brush the Gochujang glaze over the patty.
21. Sprinkle sesame seeds over the glazed patty.
22. Add pickles on top of the patty.
23. Place the top bun to complete the burger.

## Equipment

- oven
- knife
- baking tray
- spoon
- large bowl
- potato masher
- tongs
- frying 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.

## Source

- Original video: https://vm.tiktok.com/ZNdfFpBVM/
- Recipe page: https://www.cliprecipe.com/recipe/1e80f5cb-5b06-4f3e-b6b1-9a54005d6437
- Extracted: 2025-06-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt