Korean Pork And Radish Slaw Burger
Created by dienia b on September 15, 2024
- Servings: 4
- Prep Time: 30m
- Cook Time: 14m
- Recipe #43650
Ingredients
- Burger
- 1 pound ground pork
- 1/2 teaspoon soy sauce
- 1 teaspoon garlic, smashed
- 2 teaspoons gochujang chili paste
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon fresh cilantro, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
- 2 tablespoons olive oil, for brushing
- Spicy Ketchup
- 2 tablespoons gochujang chili paste
- 2 tablespoons ketchup
- Slaw
- 1 teaspoon garlic, crushed
- 1/2 teaspoon fresh root ginger, grated
- 1/4 cup fresh cilantro, finely chopped
- 6 ounces Greek yogurt, plain
- 2 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 radishes, thinly sliced, leaves reserved
- Bun
- 4 brioche burger buns, split
How to Make
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Step 1: Place ground pork in a large bowl.
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Step 2: Add gochujang paste, soy sauce, garlic and ginger, add cilantro and 2 tbsp water.
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Step 3: Season, mix well with your hands and shape into 4 rounds, flatten to make burgers.
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Step 4: Chill on a plate until ready to cook.
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Slaw:
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Step 5: Combine the yogurt, mayo and garlic and ginger. Stir in the radishes and coriander leaves to make a slaw.
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Step 6: Season and set aside.
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Spicy Ketchup:
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Step 7: Mix the remaining 2 tbsp gochujang with the ketchup.
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Burger:
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Step 8: Heat a large non-stick frying pan and brush the burgers with oil.
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Step 9: Cook, 2 at a time, for 2½–3 minutes on each side, until golden and cooked through.
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Step 10: Meanwhile, heat the grill to medium and toast the buns until golden.
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Step 11: Fill the buns with the radish leaves, burgers, gochujang ketchup and slaw.
Nutritional Facts
- Serving Size: 1 (264.3 g)
- Calories 757.7
- Total Fat - 49.8 g
- Saturated Fat - 16.2 g
- Cholesterol - 128.5 mg
- Sodium - 793.4 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 2.4 g
- Sugars - 17.4 g
- Protein - 39.2 g
- Calcium - 222 mg
- Iron - 4.9 mg
- Vitamin C - 3.3 mg
- Thiamin - 1 mg