The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Beef Burgers with Wedges and Pickled Cucumber
Weeknight dinners don't get any better than this. Think juicy British beef burgers, coated in a warm gochujang paste, topped with a refreshing pickled cucumber. On the side? A tangy cabbage slaw and sweet potato wedges.
High protein
5 of 5 a day
Serving size
Ingredients
- 2 tbsp rice wine vinegar (use half)
- 1 red cabbage (use half)
- 2 tsp sesame seeds (use half) (Sesame)
- 1 handful of fresh coriander (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 beef burger
- 1 midi cucumber (use half)
- 1 unwaxed lime (use half)
- 1 little gem lettuce (use half)
- 1 carrot (use half)
- 1 small sweet potato (use half)
Nutritional Information
Calories: 689
Protein: 44g
Carbs: 43g
Fat: 40g
Ingredients
- 1 handful of fresh coriander
- 2 beef burger
- 1 carrot
- 1 little gem lettuce
- 1 unwaxed lime
- 2 tsp sesame seeds (Sesame)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 midi cucumber
- 2 tbsp rice wine vinegar
- 1 small sweet potato
- 1 red cabbage
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 687
Protein: 44g
Carbs: 43g
Fat: 39g
Korean-style Beef Burgers with Wedges and Pickled Cucumber
Weeknight dinners don't get any better than this. Think juicy British beef burgers, coated in a warm gochujang paste, topped with a refreshing pickled cucumber. On the side? A tangy cabbage slaw and sweet potato wedges.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a peeler, a grater, a medium bowl, a large bowl & a large frying pan
Get the wedges on
- Cut the sweet potato into wedges and place on a large lined baking tray. Coat with 1 tsp oil and salt
- Roast for 25-30 mins / air fryer 25-30 mins until golden and cooked through
Make the pickled cucumber
- Peel the cucumber into ribbons and place in a medium bowl with the vinegar and a pinch of salt. Leave to pickle
- Roughly chop the coriander, quarter the lime and set both aside
Get sizzlin'
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, place the burgers in the pan and cook for 7 mins each side, until the burgers are cooked through
- Drain off any excess oil half-way through cooking if necessary
- Add half the gochujang paste into the pan and coat the burgers
Meanwhile, make the slaw
- In a large bowl mix the yoghurt, the remaining gochujang, coriander and the juice of half the lime
- Trim and finely slice the cabbage and gem lettuce. Coarsely grate the carrot (peel optional)
- Add all the veg to the bowl, mix well and season with salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Top the burger with pickled cucumber and serve alongside the coleslaw, sweet potato wedges and remaining lime wedges
- Scatter over the sesame seeds
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