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Serves
US | Metric
Ingredients
  • 600 g Pork Mince
  • 4 Garlic Cloves, crushed
  • 1 tbsp Gochujang Paste
  • 3 Spring Onions, thinly sliced
  • 1 tsp Dried Chilli Flakes
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 1 tsp Smoked Garlic Paste (optional)
  • Handful of Coriander, roughly chopped
  • 100 g Panko Breadcrumbs
  • Jar of Kimchi
  • 4 tbsps Mayonnaise
  • 4 tbsps Sriracha Sauce (or any Asian hot sauce)
  • 4 Brioche Buns
  • Chinese Leaf Lettuce (or little gem)
  • Oil for frying
Gochujang Pork Burgers Gochujang Pork Burgers

Gochujang Pork Burgers

Granted these are a bit naughty but we all deserve a treat once in a while don’t we?! A really lovely alternative patty to your normal beef burgers, the Asian twist is a game changer - perfect for summer bbq’s or just a Friday night cheat meal!

Prep 10 minutes
Total 30 minutes
  1. Begin by combining the pork mince, garlic, spring onions, gochujang paste, salt, pepper, dried chilli and smoked garlic paste in a large bowl.
  2. With your hands, mush everything together well - you want the consistency really smooth.
  3. Dampen your hands with a little cold water and pick up about a palmful of the mince mixture, roll it around in the palm of your hand to form a ball, set on a flat surface and push down to create a patty. Repeat this process until you have used all of the mince meat - this should make around 6 patties depending on the size of your balls!
  4. Place in the fridge for 10mins to help firm up.
  5. In a small bowl, mix the mayonnaise and sriracha together, set aside for later. (You can add more sriracha if you want it a little hotter!)
  6. Take the patties out of the fridge and set a skillet or large frying pan on a medium heat with a tablespoon of oil, when almost smoking carefully place 3 patties down into the pan, be sure not to add too many in one go otherwise they will begin to steam rather than fry! You may need to do this is batches.
  7. Cook for 6-7mins on one side then flip over, cook for a further 6mins. You will feel the texture begin to firm up and the outside has a little crust. Cut into one if you’re not sure they are totally cooked, if they are still looking a little pink continue to cook for a further 3mins. Set aside and place in a warm oven and go with the next batch.
  8. Once all of your burgers are cooked, it’s now time to build them! Cut each brioche bun in half (you can toast them if you like, I personally don’t do this)
  9. Spoon a little of the sriracha Mayo onto the bottom bun, then a lettuce cup, then a patty, then top with spoonful of kimchi. Spread another dollop of the spicy Mayo on the lid of the bun and place on top of your stack. Push down to make sure all those juices and flavours really mingle with one another. Do this with all of your burgers. (You can chop and change the layers to your own taste! This is just a guide)
  10. I served mine with some salt and pepper seasoned chips and a crunchy salad as a nod to a bit of health! Get your napkins ready because this is going to be a messy affair! 😉
Gochujang Pork Burgers Gochujang Pork Burgers

Gochujang Pork Burgers

Granted these are a bit naughty but we all deserve a treat once in a while don’t we?! A really lovely alternative patty to your normal beef burgers, the Asian twist is a game changer - perfect for summer bbq’s or just a Friday night cheat meal!

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 600 g Pork Mince
  • 4 Garlic Cloves, crushed
  • 1 tbsp Gochujang Paste
  • 3 Spring Onions, thinly sliced
  • 1 tsp Dried Chilli Flakes
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 1 tsp Smoked Garlic Paste (optional)
  • Handful of Coriander, roughly chopped
  • 100 g Panko Breadcrumbs
  • Jar of Kimchi
  • 4 tbsps Mayonnaise
  • 4 tbsps Sriracha Sauce (or any Asian hot sauce)
  • 4 Brioche Buns
  • Chinese Leaf Lettuce (or little gem)
  • Oil for frying

  1. Begin by combining the pork mince, garlic, spring onions, gochujang paste, salt, pepper, dried chilli and smoked garlic paste in a large bowl.
  2. With your hands, mush everything together well - you want the consistency really smooth.
  3. Dampen your hands with a little cold water and pick up about a palmful of the mince mixture, roll it around in the palm of your hand to form a ball, set on a flat surface and push down to create a patty. Repeat this process until you have used all of the mince meat - this should make around 6 patties depending on the size of your balls!
  4. Place in the fridge for 10mins to help firm up.
  5. In a small bowl, mix the mayonnaise and sriracha together, set aside for later. (You can add more sriracha if you want it a little hotter!)
  6. Take the patties out of the fridge and set a skillet or large frying pan on a medium heat with a tablespoon of oil, when almost smoking carefully place 3 patties down into the pan, be sure not to add too many in one go otherwise they will begin to steam rather than fry! You may need to do this is batches.
  7. Cook for 6-7mins on one side then flip over, cook for a further 6mins. You will feel the texture begin to firm up and the outside has a little crust. Cut into one if you’re not sure they are totally cooked, if they are still looking a little pink continue to cook for a further 3mins. Set aside and place in a warm oven and go with the next batch.
  8. Once all of your burgers are cooked, it’s now time to build them! Cut each brioche bun in half (you can toast them if you like, I personally don’t do this)
  9. Spoon a little of the sriracha Mayo onto the bottom bun, then a lettuce cup, then a patty, then top with spoonful of kimchi. Spread another dollop of the spicy Mayo on the lid of the bun and place on top of your stack. Push down to make sure all those juices and flavours really mingle with one another. Do this with all of your burgers. (You can chop and change the layers to your own taste! This is just a guide)
  10. I served mine with some salt and pepper seasoned chips and a crunchy salad as a nod to a bit of health! Get your napkins ready because this is going to be a messy affair! 😉