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 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
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tbsp rice wine vinegar
- 1 tsp sesame seeds (Sesame)
- 1 little gem lettuce
- 2 carrot
- 1 unwaxed lime
- 1 red cabbage
- 1 cucumber
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 beef burger
- 2 sweet potato
- 4 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)
Nutritional Information
Calories: 697
Protein: 43g
Carbs: 56g
Fat: 35g
Korean 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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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 230C / fan 210C / gas 8
- 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 in the oven
- Cut the sweet potatoes into wedges and place on a large, lined baking tray. Coat with 1 tsp oil and salt
- Roast for 20-25 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 during cooking if necessary
- Add half the gochujang paste into the pan, and coat the burgers
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 carrots (peel optional)
- Add all the veg to the bowl and season with salt and pepper. Mix to combine
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 sesame seeds, serve along side the coleslaw, wedges and remaining lime
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