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CRUNCHY GOCHUJANG CHICKEN & NAVY BEAN

Serves 4

Ingredients

FOR THE FLAVOR BASE

  • 1 tbsp canola oil
  • 4 tbsp onion, finely chopped
  • 8 tbsp mushooms, brown, finely chopped
  • 2 tbsp Soy sauce
  • 2 tsp Honey
  • 1 tsp Garlic clove , finely chopped
  • 2 tsp Gochujang

FOR BURGER PATTIES

  • 1 lb Ground chicken
  • 6 oz Navy Beans, drained
  • 2 Green onions, sliced thin
  • Mushroom, gochujang mixture from step 1
  • 1 tsp salt
  • 2 tsp chili flakes, Korean
  • 1 can Chow Mein Noodles, (snack-style)
  • 4 tbsp Canola Oil

FOR ASSEMBLY

  • ½ cup Mayonnaise
  • 3 tbsp Gochujang, or less to make it milder
  • ½ cup Red and Green Cabbage, very finely shredded
  • 3 Radishes , very thinly sliced

Directions

FOR THE FLAVOR BASE

  1. In a sauté pan, heat the canola oil, sauté the onion,mushroom, and garlic for 5-7 minutes or until golden brown.
  2. Turn off the heat.
  3. Add soy sauce, gochujang, honey; stir to combine.
  4. Remove to a medium bowl and allow to cool down and set aside.

FOR THE BURGER PATTIES

  1. Season with Salt and Korean Chili flakes (or 1tsp. regular chili flakes). Mix the ground chicken, navy beans, and green onion into the cooled mushroom flavor base.

  2. Spread the crispy chow mien noodles on a cookie sheet.

  3. Shape the burger mix into four equal patties and place on the chow mein noodles, turning to coat on all sides. Refrigerate for 30 minutes or more.

  4. Heat the canola oil over medium heat and cook the crispy coated burgers on each side for 5 minutes or until they register 155°F.

  5. Keep warm in a low (150 °F) oven until ready to assemble.

FOR GARNSIHES & ASSAMBLY

  1. Mix the mayo and Gochujang and set aside for spreading on the buns.
  2. Mix the cabbage, radishes, jalapeño.
  3. Make the dressing by whisking the rice vinegar with the honey, oil and salt.
  4. Toss the cabbage mixture, the dressing and the cilantro leaves.
  5. To assemble the Burger: Lightly toast the buns and spread both sides with the Gochujang mayo. Place the Chicken and Navy Bean Burger and top with Slaw.