Fry’s Big Fry Burger with gochujang BBQ sauce, rainbow slaw, mayo and kimchi.

Category, , DifficultyBeginner

Serves: 4

Prep Time: 20 Minutes

Cooking Time: 15 Minutes

INGREDIENTS
BBQ Sauce
 ¼ C (60 ml) gochujang paste
 2 Tbsp (30 ml) brown sugar
 1 Tbsp (15 ml) soy sauce
 1 Tbsp (15 ml) rice vinegar
 1 Tbsp (15 ml) sesame oil
 1 Tbsp (15 ml) chopped ginger
 zest and juice of 1 lime
 1 tsp (5 ml) finely chopped garlic
Rainbow Slaw
 ½ C (125 ml) chopped green cabbage
 ½ C (125 ml) chopped purple cabbage
 ½ C (125 ml) grated carrot
 2 Tbsp (30 ml) vegan mayonnaise
 2 Tbsp (30 ml) chopped coriander
 1 Tbsp (15 ml) chopped pickled ginger
 1 Tbsp (15 ml) sesame seeds, toasted
 Salt and pepper
Burgers
 1 Tbsp (15 ml) olive oil
 2 x packs Big Fry Burgers
 4 hamburger rolls, sliced
 Vegan mayonnaise
 A handful of mixed lettuce, washed
 1 medium sized jar mild kimchi

Method

BBQ Sauce
1

In a small pot over medium heat add the ingredients for the marinade; whisk to combine and heat through. Turn off the heat and set aside.

Rainbow Slaw
2

Add all the ingredients for the slaw to a medium-sized bowl and mix well to combine. Season to taste and then cover and place in the fridge until needed.

Burgers
3

Spread vegan mayonnaise onto both sides of the sliced rolls and set aside.

4

Heat a large non-stick frying pan over medium high heat then add the oil. Fry the Big Fry Burgers for 3 minutes per side, flipping occasionally. Turn the heat down to medium and then brush the burgers with the BBQ sauce and fry for an additional minute per side. Set aside to cool slightly. Turn the heat to medium, wipe out the pan and then toast the rolls in the frying pan until golden.

5

To assemble, add a layer of mixed lettuce leaves to each bottom burger bun. Spoon a generous amount of rainbow slaw onto each. Top with a burger patty and add kimchi to each. Drizzle with extra BBQ sauce and serve.

Ingredients

Serves: 4

Prep Time: 20 Minutes

Cooking Time: 15 Minutes

INGREDIENTS
BBQ Sauce
 ¼ C (60 ml) gochujang paste
 2 Tbsp (30 ml) brown sugar
 1 Tbsp (15 ml) soy sauce
 1 Tbsp (15 ml) rice vinegar
 1 Tbsp (15 ml) sesame oil
 1 Tbsp (15 ml) chopped ginger
 zest and juice of 1 lime
 1 tsp (5 ml) finely chopped garlic
Rainbow Slaw
 ½ C (125 ml) chopped green cabbage
 ½ C (125 ml) chopped purple cabbage
 ½ C (125 ml) grated carrot
 2 Tbsp (30 ml) vegan mayonnaise
 2 Tbsp (30 ml) chopped coriander
 1 Tbsp (15 ml) chopped pickled ginger
 1 Tbsp (15 ml) sesame seeds, toasted
 Salt and pepper
Burgers
 1 Tbsp (15 ml) olive oil
 2 x packs Big Fry Burgers
 4 hamburger rolls, sliced
 Vegan mayonnaise
 A handful of mixed lettuce, washed
 1 medium sized jar mild kimchi

Directions

BBQ Sauce
1

In a small pot over medium heat add the ingredients for the marinade; whisk to combine and heat through. Turn off the heat and set aside.

Rainbow Slaw
2

Add all the ingredients for the slaw to a medium-sized bowl and mix well to combine. Season to taste and then cover and place in the fridge until needed.

Burgers
3

Spread vegan mayonnaise onto both sides of the sliced rolls and set aside.

4

Heat a large non-stick frying pan over medium high heat then add the oil. Fry the Big Fry Burgers for 3 minutes per side, flipping occasionally. Turn the heat down to medium and then brush the burgers with the BBQ sauce and fry for an additional minute per side. Set aside to cool slightly. Turn the heat to medium, wipe out the pan and then toast the rolls in the frying pan until golden.

5

To assemble, add a layer of mixed lettuce leaves to each bottom burger bun. Spoon a generous amount of rainbow slaw onto each. Top with a burger patty and add kimchi to each. Drizzle with extra BBQ sauce and serve.

Korean BBQ Burger with Kimchi
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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries