Linda McCartney Foods - Vegan Pulled ‘Pork’ Burger with Korean Slaw, pickles and Gochujang Mayo in a Sesame Bun

Delicious way to spice up your Pulled Pork Burger with Korean-style slaw and pickles. Enjoy!

Recipe by Nourishing Jessica

For the burger: Cook the Linda McCartney pulled pork burgers as per cooking instructions on the pack.
For the quick pickles: In a saucepan add the rice wine vinegar, caster sugar, water and mustard seeds and simmer until the sugar has dissolved. Slice the red onion and cucumber however you like and put into separate bowls then pour over the pickling liquid ensuring everything is covered, wrap in cling film and set aside for a minimum of 30 minutes.
For the slaw: Peel and grate the carrots and slice red cabbage finely into a bowl, toss with the black sesame seeds, lime juice, soy sauce and gochujang paste.
For the mayo: In a small bowl, mix the gochujang paste with the mayonnaise and season to taste.
Assembly: Slice the sesame buns in half (toast them if you like!) – and then spread the gochujang mayo on both the bottom and top slices. Place a couple of lettuce leaves on top and then add the pulled pork burger. Pile high the Korean slaw, pickles and anything else you fancy and top with a squeeze of lime!

2 x Linda McCartney Pulled Pork Burgers
2 x sesame buns
Mixed lettuce leaves

For the slaw

2 x carrots
¼ x red cabbage
1 tablespoon black sesame seeds
1 x lime
1 teaspoon gochujang paste
1 tablespoon soy sauce

For the quick pickles

½ red onion
¼ cucumber
1 teaspoon mustard seeds
30g caster sugar
75 ml rice wine vinegar
25 ml water

For the mayo

1 teaspoon gochujang paste
2 tablespoon vegan mayonnaise

SHARE & PRINT