Gochujang Naked Turkey Burger
with radish salad and sesame potatoes
These turkey burgers may be without a bun, but that's ok because they're instead coated in a generous helping of sweet and spicy glaze that features miso, gochujang and a squeeze of honey to balance out the heat. Roast potatoes and a radish salad in an Asian-inspired dressing also help to keep things interesting.
The quantities provided above are averages only.
Ingredients
250 grams
Turkey Mince
2 sachet(s)
Gochujang Paste
(Contains Soya)
1 pack(s)
Breadcrumbs
(Contains Wheat)
600 grams
Potatoes
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
1 sachet(s)
Honey
2 unit(s)
Garlic
125 grams
Radish
120 grams
Salad Leaves
1 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Aioli
(Contains Egg, Mustard)
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim and quarter the radish.
- Trim the salad leaves, then tear into bite-sized pieces or thinly slice widthways.
- Just before serving, toss the salad leaves and radish together with the sweet Asian sauce. Season to taste with salt and pepper.
- In a large bowl, combine the mince, breadcrumbs, Thai spice mix, garlic, 1 tbsp water and ¼ tsp salt (double both for 4p).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Make your glaze by adding miso paste, half the gochujang and honey to a bowl.
- Mix well to combine.
- In a separate bowl, mix the aioli with the remaining gochujang.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
- Carefully turn the burgers every 3-4 mins, adjusting the heat if needed.
- In the final 3-4 mins, add a knob of butter to the pan along with the miso glaze. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Cook for the remaining time, ensuring they're covered in the glaze.
- Divide the potatoes between plates.
- Serve the glazed turkey burger and salad alongside.
- Serve with the gochujang aioli for dipping.
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