Set your oven to a low heat for keeping the burgers warm at a later stage. Mix all burger glaze ingredients (bar ”burgers”) plus a couple of tbsp water in a small pan over a medium heat and simmer for 3-5 mins until sticky and thick. Remove from the heat and set aside.
Add all pickling ingredients into a small pan (bar the cucumber) and bring to the boil. Pop the cucumber ribbons into a large bowl, pour over the pickling liquid and set aside.
Mix all slaw ingredients in a larger bowl and set aside.
Brush a generous amount of sticky glaze all over each burger. Heat a non-stick pan over a medium heat and cook your Meatless Farm burgers for 6 mins ensuring to flip occasionally so that the sticky glaze caramelizes evenly all over.
Remove your burgers from the pan and pop on an ovenproof plate in a low oven. Pop your burger buns in the same pan you have just cooked your burgers in to toast them in that sticky, sweet glaze.
Now to assemble! Top the bottom burger bun with your sesame and ginger slaw, followed by a juicy Meatless Farm burger, pickled cucumber ribbons and top burger bun for the perfect Korean twist to your burger this Jan!
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!