Gochujang Lamb Burgers with Kimchi-Style Slaw
SERVES
4
PREP TIME
20 mins
COOK TIME
20 mins
INGREDIENTS
- 1 tbsp vegetable oil
- 2 tbsp Gochujang paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp runny honey
- ½ cucumber thinly sliced
- 4 tbsp mayonnaise
Kimchi Style Slaw
- 1 cabbage
- ¼ cabbage finely shredded
- 1 carrot grated
- 1 spring onion finely sliced
- 1 clove of garlic crushed
- 1 tbsp rice vinegar
- 1 tbsp Gochujang paste
- 1 tsp sesame oil
- 1 tsp brown sugar
Calories
548
Carbs
36.5g
Sugar
20.4g
Protein
24.4g
Fat
35.4g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- In a large bowl, combine the cabbage, carrot, and spring onion. In a small bowl, mix the garlic, rice vinegar, gochujang, sesame oil, and sugar. Pour over the vegetables and toss well to coat. Set aside to marinate while you prepare the burgers.
- In a small bowl, mix the gochujang, soy sauce, rice vinegar and honey to make a glaze. Heat the oil in a frying pan or grill pan over medium heat.
- Cook the lamb patties for 4–5 minutes per side, brushing generously with the glaze during the final minutes of cooking.
- Lightly toast the burger buns. Spread a spoonful of mayonnaise on each base, then layer with cucumber slices, a lamb patty, and a generous heap of slaw. Top with the bun lids and serve immediately.
