Mongolian-Style BBQ Beef Burger With Fries And Sriracha Mayo
This is BBQ, the Mongolian way. You'll sizzle aromatic ginger and garlic-infused patties in the pan before loading them into buns with your speedy BBQ sauce, pickled mooli slaw and sriracha mayo. Serve up with skin-on chips and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Sugar, Salt, Vegetable oil, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Cut your potatoes (skins on) into thin chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
While the chips are in the oven, combine your soy sauce, hoisin sauce, tomato ketchup and ginger & garlic paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl – this is your Mongolian-style BBQ marinade
Combine your beef mince and half your Mongolian-style BBQ marinade in a bowl
Give everything a good mix up until thoroughly combined (clean hands is the best way!)
Divide and shape them into 1 patty per person – these are your Mongolian-style BBQ patty[ies]
Add 150ml [175ml] [200ml] boiled water to the remaining marinade and give everything a good mix up – this is your Mongolian-style BBQ sauce
Combine your carrot, mooli & pink cabbage slaw mix with your rice vinegar and 1/2 tsp [3/4 tsp] [1 tsp] sugar – this is your quick-pickled mooli slaw
Sprinkle your cornflour over both sides of the beef patty[ies] and pat down until fully coated – these are your coated patty[ies]
Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil
Once hot, add the coated patty[ies], press down firmly with a spatula and cook for 5 min on one side until slightly charred
Tip: Cooking for 5? You may need to do this in batches!
After 5 min, decrease the heat to medium-high and turn the patty[ies] over, then add the Mongolian-style BBQ sauce to the pan
Reserve the bowl
Cook for 5 min further, spooning the sauce over the patty[ies] until thickened to a gravy-like consistency and the beef is cooked through (no pink meat!)
Meanwhile, combine your mayo and sriracha (can't handle the heat? Go easy!) in the reserved bowl – this is your sriracha mayo
Slice your brioche bun[s] in half
Remove the tray[s] with the chips from the oven and add the brioche halves, cut side up, then return the tray to the oven for 3-4 min or until warmed through
To assemble your burger, top each brioche base with the sriracha mayo, a handful of quick-pickled mooli slaw and a Mongolian-style BBQ beef patty, drizzle over a little Mongolian-style BBQ sauce and top with a brioche lid
Serve the remaining quick-pickled Mooli slaw and chips to the side with any remaining Mongolian-style BBQ sauce to a small pot and serve to the side for dipping
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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