Gochujang originates from Korea - it is a spicy & tangy fermented chilli rice paste. It works a charm in this crispy pollock patty, with a special burger sauce.
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Pollock Fillet
Garlic
Ginger
Mayonnaise
Gochujang
Lemon
Breadcrumb
Red Cabbage
Beansprouts
Sesame Oil
Rice Wine Vinegar
Honey
Brioche Bun
Olive Oil
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content.
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Pollock Fillet
Garlic
Ginger
Mayonnaise
Gochujang
Lemon
Breadcrumb
Red Cabbage
Beansprouts
Sesame Oil
Rice Wine Vinegar
Honey
Brioche Bun
Olive Oil
Unlock Mob Premium
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
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Step 1.
To start, finely grate your garlic and 1 knob of ginger into a bowl. Add 2 tbsp mayo, 2 tbsp gochujang and a squeeze of lemon. Mix together and set aside.
Step 2.
Next, heat a glug of oil and fry your pollock until white in colour (for about 2 minutes).
Step 3.
Once you have fried your pollock, place in a bowl and roughly break it up. Add your breadcrumbs and sauce (prepared in step 1) then mix together so that the fish is fully coated.
Step 4.
Take a handful of this mixture and mould into a patty shape. Repeat until you get 4 patties then set aside ready for frying.
Step 5.
Slice your red cabbage and add to a bowl along with your beansprouts.
Step 6.
In a separate bowl mix together 3 tbsps of oil, sesame oil, rice vinegar, honey and the other knob of grated ginger. Mix until combined then add this to your red cabbage and mix it through.
Step 7.
For the burger sauce, mix together 2 tbsp mayo and 1/2 tbsp gochujang then set aside.
Step 8.
Now for your patty. Heat a glug of oil in a pan and fry each patty until crispy and golden brown then remove.
Step 9.
Then, cut your brioche buns in half and toast both sides, then you’re ready to layer up.
Step 10.
Take the base of your brioche bun and add a squeeze of burger sauce, followed by your patty, then a generous handful of cabbage mix. Pop your brioche bun on top and enjoy!
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