My freezer is always well stocked with beef mince and I love coming up with new ways to jazz up what can be a fairly dull ingredient. These burgers are far from dull. Glazed, sticky and bursting with flavour, not only is this recipe nice and easy, it also has limited amounts of chopping and maximum  satisfaction. You can serve the burgers with anything you like, I usually serve with butternut squash chips as they fill you nicely for 0sp.

I used Warburton’s Soft White Rolls for this burger in particular as I love how the soft roll goes with the crunchy slaw. They work out at 4sp each so if you use anything else, be sure to remember to adjust the points.

Glazed Korean Beef Burgers

Ingredients

For the burger patties – ( makes 6 patties – 3sp per patty on all plans)

500g lean beef mince

1 tsp sesame oil

3 garlic cloves, peeled and grated

Thumb sized piece of ginger, peeled and grated (or ½ tbsp ginger paste)

1 tbsp tomato ketchup

½ tbsp hoisin sauce

1 tsp light soy sauce

1 tsp rice wine vinegar

1 tsp honey

1 tbsp gochujang paste

150ml water

For the slaw – makes 6 portions – 1sp per portion on all plans

½ finely shredded red cabbage

1 small carrot, peeled and grated

3 tbsp lightest mayonnaise

1 tsp honey

1 tbsp rice wine vinegar

2 tsp sriracha chilli sauce

To serve

Bun of your choice (I used a Warburton’s White Sliced Roll which is 4sp on all plans)

Salad leaves

2 spring onions, sliced

Butternut Squash Chips (if you fancy)

Method

Take a frying pan, spray with 1kal and add the sesame oil, garlic and ginger. Fry for a few minutes and then add the ketchup, hoisin sauce, soy sauce, rice wine vinegar, honey, gochujang and water. Stir and simmer for a few minutes until the sauce thickens a little and turn the heat down to low.

Take a large bowl, add the mince, season with salt and pepper and add half of the sauce from the pan. Combine everything together and form into burger patties. Pop into the fridge for 30 minutes to let the burgers set a little.

Whilst the burgers are setting you can make the slaw. To a large bowl add the mayo, honey, rice wine vinegar and sriracha and mix. Remove a little of the sauce mix and pop into a small bowl (you will spread this on the burger buns later when you are building the burger). Add the red cabbage and carrot to the large bowl, mix everything together and season with salt to taste. Pop in the fridge until you serve.

Next take a griddle/frying pan, heat and spray with 1kal and then, cooking 2 burgers at a time, cook the burgers for 4-5 minutes on each side until cooked through. Keep in a warm oven until all the burgers are cooked and then, using half the remaining glaze, brush over the burgers and pop back in the oven for a few minutes (add a little water to the glaze if its reducing to make it more saucy). Finally remove the burgers from the oven and brush with the last of the glaze.

To serve, spread the base of the bun with a little of the reserved mayo sauce mix, top with salad leaves, then a burger, then a spoonful of the slaw and then a sprinkle of spring onions. Squish down a bit and enjoy!