Korean Style Chicken Burger by Moving Mountains®

by Moving Mountains
Star 4.5
    20m prep time
    45m total time
    Easy level
    17 ingredients

Our mission is to help everyone eat better effortlessly so we were fortunate to find a partner who has the same view of the world. Moving Mountains focuses on the three pillars of taste, environment, and health and is aiming to bring real change to people’s everyday diet by providing a plant-based alternative that is genuinely competitive to animal meat. This fragrant and aromatic Korean-style plant-based burger recipe uses their No-Chicken burger with a totally delicious, sticky and rather spicy dipping sauce. The chilli fries are a fab addition to an already super tasty alternative to a takeaway.

Method

Based on 4 servings, adjust as needed.

Step 1

First, prepare your sticky Korean-style sauce. Mince the garlic cloves and ginger, then add to a saucepan with 2/3rd's of the soy and sesame seed oil. Add all of the brown sugar and the gochujang. Gently simmer the ingredients until they form a syrupy sticky sauce. This will take about 10 minutes and should reduce by about a third. Remove from the heat.

Step 2

Preheat the oven to 200°C fan. Set your sauce to one side, then cook the Chicken Burgers and french fries – following the instructions on the packet.

Step 3

Whilst your burgers cook. Prepare your other ingredients. Finely chop your fresh chillies and spring onion garnishes. Slice up your carrot and red cabbage into small thin pieces (or use a grater) for your slaw. Add the remaining soy sauce, sesame seed oil and rice wine vinegar. Season with salt and mix well.

Step 4

Next, toast the inner side of your seeded bread buns (you can do this in a dry griddle pan or frying pan) and remove your chicken burger and fries from the oven.

Step 5

Season your French fries with salt and pepper, chopped chillies, and sliced spring onions (make sure you save some back for your burgers!).

Step 6

Begin to assemble your burger. Take your toasted bread bun and apply a thin layer of vegan mayonnaise. Add a generous handful of the Asian-style slaw. Top with extra chillies, sesame seeds and spring onion. Stack your no-chicken burger on top and add a thick layer of the sticky Korean-style sauce. Top with the toasted seeded bun and serve with extra sauce on the side and your spicy fries
  • Ingredients
  • Based on 4 servings
  • 2 Fresh Chillies, sliced 1 x Sainsbury's Red Chillies 65g
  • 2 Carrots 2 x Sainsbury’s Carrots Loose
  • 3tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 0.25 Red Cabbage, shredded 1 x Sainsbury's Red Cabbage Each
  • 450g French Fries 1 x Sainsbury's French Fries 900g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 4 Moving Mountains No Chicken Burgers 2 x Moving Mountains Plant Based No Chicken Burgers 180g
  • 3tbsp Gochujang 1 x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
  • 4 Garlic Cloves, peeled and grated 1 x Sainsbury's Garlic
  • 5 tbsp Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 4tbsp Rice Wine Vinegar 1 x Sainsbury's Rice Vinegar, Inspired to Cook 150ml
  • 6 tbsp Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 4tbsp Vegan Mayonnaise 1 x Hellmann's Plant Based Vegan Mayonnaise 270g
  • 2tbsp Sesame Seeds 1 x Sainsbury's Sesame Seeds 50g
  • 4 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 4 Seeded Bread Buns 1 x Sainsbury's Grain & Seed White Rolls, Taste the Difference x4
  • 2 tbsp Ginger, peeled and grated 1 x Sainsbury's Root Ginger Loose
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