A crispy, golden ramen burger with a spicy rich gochujang sauce. This is totally vegetarian and totally delicious.
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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
For The Fillets:
Quorn Vegetarian Fillet
Gochujang
Honey
Garlic Clove
Instant Noodles
For The Carrot Pickles:
Carrot
Rice Vinegar
Sesame Seeds
For The Kimchi Mayonnaise:
Mayonnaise
Kimchi
For Assembly:
Seeded Brioche Bun
Butter
Little Gem Lettuce
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
For The Fillets:
Quorn Vegetarian Fillet
Gochujang
Honey
Garlic Clove
Instant Noodles
For The Carrot Pickles:
Carrot
Rice Vinegar
Sesame Seeds
For The Kimchi Mayonnaise:
Mayonnaise
Kimchi
For Assembly:
Seeded Brioche Bun
Butter
Little Gem Lettuce
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.
Start by peeling your carrots and chopping them into matchsticks. Add to a bowl with the rice vinegar, sesame seeds and a pinch of salt. Give it a mix and set aside.
Step 2.
Mix most of the mayonnaise with the kimchi and set aside.
Step 3.
Heat up your air fryer to 210°C. Using a pestle and mortar, crush the ramen into a breadcrumb-like texture and add to a deep bowl. Paint the Quorn Vegetarian Fillets with the rest of the mayo, then drop into the crushed noodles, tossing to coat. Drizzle with oil and put in the air fryer for 20-25 mins until golden. Keep checking the fillets as they cook, as airfriers do vary brand to brand. If you don't have an airfryer you can shallow fry in a pan over a medium heat or bake in the oven.
Step 4.
In the meantime, make the glaze by mixing the gochujang and honey and grating in the garlic. Open the ramen flavour sachet and add that too – if you’ve got a little sesame oil to hand, chuck that in too. Don’t worry if not. Loosen with a few tablespoons of water until it’s the same consistency as double cream.
Step 5.
When the fillets are golden, remove from the air fryer and pour over the glaze, coating on both sides.
Step 6.
Spread the buns with some butter and toast in a hot pan until golden. Spread with the kimchi mayo, top with your little gem lettuces, the ramen-crusted fillet, carrot pickles and a touch more sesame. Spread some mayo on the lid and top it all off.
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