Bulgogi Sweet Chilli Burger with Roasted Vegetable Slices
A flavourful recipe featuring bulgogi-seasoned ground beef burgers paired with sweet chilli mayonnaise and roasted vegetable slices, including sweet potato and green beans, served with a baguette.
Time
00:00:00
Covers
- 2 pieces Stone-baked baguette (Use 1 to 2 pieces depending on serving size)
- 400 g Ground beef (Cut into small pieces)
- 150 ml Bulgogi sauce
- 2 pieces Onion (Quartered and layers peeled)
- 2 pieces Green bell pepper (Halved, deseeded, cut into 1 cm wide strips)
- 2 pieces Carrot (Peeled and coarsely grated)
- 30 g Sesame seeds
- 136 ml Mayonnaise
- 1 pieces Sweet potato (Halved lengthwise, then quartered lengthwise and sliced into 1 cm thick pieces)
- 75 g Sweet chilli sauce
- 10 g Coriander leaves
- 2 tbsp Oil (1 tbsp = 1 tablespoon)
- 0 to taste Salt (to taste)
- 0 to taste Pepper (to taste)
Preheat the oven to 220°C (top and bottom heat) or 200°C (fan). Gather 1 baking dish, 1 baking tray lined with baking paper, a small bowl, and a vegetable grater. (Oven preheated before starting preparation.)
Duration: 10m
Peel the onion, quarter it and separate the layers. Halve the green bell pepper, remove seeds and stem, then cut into 1 cm wide strips. Halve the sweet potato lengthwise, then quarter lengthwise and slice into 1 cm thick slices. (Prepare vegetables before mixing.)
Duration: 15m
Put the ground beef, quartered onion, and green pepper strips into a baking dish. Add bulgogi sauce and sesame seeds, then mix well. (Mix thoroughly to distribute sauce and seeds.)
Duration: 5m
Peel and coarsely grate the carrot. Pick coriander leaves. Halve the baguette crosswise and then slice horizontally. (Prepare carrot and baguette for assembly.)
Duration: 7m
In a small bowl, combine mayonnaise and sweet chilli sauce with salt and pepper to make the dip. Stir well. (Adjust seasoning to taste.)
Duration: 3m
Place the baking dish on one side of the baking tray lined with baking paper. Arrange the sweet potato slices on the other side. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Bake everything in the middle of the oven for 25-30 minutes. Add the baguette during the last 5-10 minutes of baking time. (If space is tight, you can use two baking trays.)
Duration: 30m
Put the grated carrot into the baking dish and mix with the bulgogi mixture. Spread both sides of the baguette with the sweet chilli mayonnaise. Fill the baguette with the bulgogi mixture and garnish with coriander leaves. Serve the sweet potato slices with the remaining sweet chilli mayonnaise. (Assemble while filling is warm for best flavour.)
Duration: 10m
Done When
Recipe completed