Cheesy Corn Bulgogi Beef Burgers
with Roasted Potato Wedges and Gochujang Dip- Soy
- Wheat
- Milk
- Mustard
- Egg
- Sesame
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Fish
- Crustaceans
- Gluten
- Tree nuts
- Peanuts
Ingredients: Russet potato • Ground beef • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Thaw-friendly corn (corn, modified vinegar) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Rice vinegar (rice vinegar, sugar, salt) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Green onion.
Ingredients
250 g
Ground Beef
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
8 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 unit(s)
Russet Potato
2 tbsp
Gochujang
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
113 g
Corn Kernels
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
2 unit(s)
Green Onion
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Butter*
⅓ tbsp
All-Purpose Flour*
2 tbsp
Milk*
1.33 tsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Remove 2 tbsp (1/4 cup) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes, half the Asian Sesame Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice green onions.
- To a small bowl, add mayo, half the gochujang, vinegar and 1/2 tsp (1 tsp) sugar. Stir to combine. Reserve 2 tbsp (1/4 cup) to the side. (NOTE: This is your dip!)
- To a medium bowl, add beef, remaining gochujang dip from the small bowl and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) 5-inch-wide patties.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high. When butter is melted, add corn. Cook for 4-5 min, stirring occasionally, until softened.
- Add 1 tsp (2 tsp) flour. Cook for 30 secs, stirring frequently, until fragrant.
- Add 2 tbsp (1/4 cup) milk, cheese and remaining Asian Sesame Blend. Stir to combine. Cook for 2-3 min, stirring occasionally, until thickened.
- Transfer to a small bowl. Allow to cool.
- Carefully wipe the pan clean.
- Reheat the same pan over medium. When the pan is hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry for 2-3 min per side, until golden. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- Transfer patties to an unlined baking sheet.
- To the bowl with cheesy corn, add the reserved gochujang dip (from step 2) and half the green onions. Stir to combine. Season with salt and pepper.
- Divide cheesy corn mixture over tops of patties. Bake in the top of the oven for 2-3 min, until beef is cooked through.**
- Meanwhile, halve buns. Spread reserved butter (from step 1) over top and bottom buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Stack cheesy corn bulgogi burgers on bottom buns. Close with top buns.
- Divide burgers and potatoes between plates.
- Sprinkle remaining green onions over potato wedges.
- Serve gochujang dip alongside.
