Korean Style Chicken Burger by Moving Mountains®
Our mission is to help everyone eat better effortlessly so we were fortunate to find a partner who has the same view of the world. Moving Mountains focuses on the three pillars of taste, environment, and health and is aiming to bring real change to people’s everyday diet by providing a plant-based alternative that is genuinely competitive to animal meat. This fragrant and aromatic Korean-style plant-based burger recipe uses their No-Chicken burger with a totally delicious, sticky and rather spicy dipping sauce. The chilli fries are a fab addition to an already super tasty alternative to a takeaway.
Method
Based on 4 servings, adjust as needed.
Step 1
First, prepare your sticky Korean-style sauce. Mince the garlic cloves and ginger, then add to a saucepan with 2/3rd's of the soy and sesame seed oil. Add all of the brown sugar and the gochujang. Gently simmer the ingredients until they form a syrupy sticky sauce. This will take about 10 minutes and should reduce by about a third. Remove from the heat.
Step 2
Preheat the oven to 200°C fan. Set your sauce to one side, then cook the Chicken Burgers and french fries – following the instructions on the packet.
Step 3
Whilst your burgers cook. Prepare your other ingredients. Finely chop your fresh chillies and spring onion garnishes. Slice up your carrot and red cabbage into small thin pieces (or use a grater) for your slaw. Add the remaining soy sauce, sesame seed oil and rice wine vinegar. Season with salt and mix well.
Step 4
Next, toast the inner side of your seeded bread buns (you can do this in a dry griddle pan or frying pan) and remove your chicken burger and fries from the oven.
Step 5
Season your French fries with salt and pepper, chopped chillies, and sliced spring onions (make sure you save some back for your burgers!).
Step 6
Begin to assemble your burger. Take your toasted bread bun and apply a thin layer of vegan mayonnaise. Add a generous handful of the Asian-style slaw. Top with extra chillies, sesame seeds and spring onion. Stack your no-chicken burger on top and add a thick layer of the sticky Korean-style sauce. Top with the toasted seeded bun and serve with extra sauce on the side and your spicy fries
- Ingredients
- Based on 4 servings
-
4tbsp Vegan Mayonnaise 1x Hellmann's Plant Based Vegan Mayonnaise 270g -
4 Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g -
4 Seeded Bread Buns 1x Sainsbury's Grain & Seed White Rolls, Taste the Difference x4 -
2tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g -
2 Fresh Chillies, sliced 1x Sainsbury's Red Chillies 65g -
3tbsp Gochujang 1x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g -
4 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
6 tbsp Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
2 Carrots 2x Sainsbury’s Carrots Loose -
3tbsp Sesame Oil 1x Sainsbury's Sesame Oil, Toasted 250ml -
5 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
4 Moving Mountains No Chicken Burgers 2x Moving Mountains Plant Based No Chicken Burgers 180g
-
0.25 Red Cabbage, shredded 1x Sainsbury's Red Cabbage Each -
450g French Fries 1x Sainsbury's French Fries 900g -
2 tbsp Ginger, peeled and grated 1x Sainsbury's Root Ginger Loose -
4tbsp Rice Wine Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g