| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 423 |
| Fat | 21g |
| Saturates | 7g |
| Protein | 25g |
| Carbs | 30g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
In a medium bowl, combine the gochujang, tomato sauce, sriracha, and ½ tsp salt.
Place the burger patties in another medium bowl and mix to combine. Place the patty mixture on a lined baking tray and form into a rough rectangle shape. Place in the oven for 15 minutes or until just cooked.
Meanwhile, finely slice the potato chips into rounds and fry in a pot of 180°C oil until golden and crisp. Place on a paper towel and season with the remaining salt. Set aside to cool.
Slice the rectangle of patty mixture into strips.
Prepare a barbecue to a medium-high heat.
Coat the ribs with the basting sauce and place on the grill, basting often for 5 minutes on each side or until char lines form.
Serve with the crisps and remaining basting sauce.
