In order to bring you the best organic produce, some ingredients may differ from those depicted.
Korean open-face Wagyu sliders with spicy kimchi slaw and mango salad
Spicy, Protein Plus
2 Servings, 860 Calories/Serving
These mouthwatering sliders are what burger dreams are made of. We start with some of the finest Wagyu beef, top the patties with melted cheddar, and stack on a kimchi slaw for sweet, spice, and everything nice.
In your bag
- 1 wedge organic red or other cabbage (about 7 ounces)
- 6 organic scallions
- 3 ounces Mother-in-Law’s kimchi
- Sunbasket spicy chile mayo (paleo mayo - gochujang)
- Burger options:
- 2 Wagyu burgers (about 5 ounces each)
- 12 ounces plant-based Impossible Burger
- ½ cup grated cheddar
- 1 organic mango
- 3 ounces organic mixed greens or other leafy greens
- Sunbasket kimchi-lime vinaigrette base (Mother-in-Law’s kimchi - lime juice - coconut vinegar)
- 4 slider buns
Calories 860, Total Fat 53g (68% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1110mg (48% DV), Total Carb. 69g (25% DV), Fiber 9g (32% DV), Total Sugars 30g (Incl. 1g Added Sugars, 2% DV), Protein 32g
Contains: Milk, Eggs, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the kimchi slaw
- Cut away any core from the cabbage; thinly slice the cabbage.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Measure ¼ cup [½ cup] green parts for the slaw; set aside the remaining green parts and the white parts for the patties.
- Coarsely chop the kimchi.
In a medium bowl, toss together the cabbage, kimchi, ¼ cup [½ cup] green parts of the scallions, and as much spicy chile mayo as you like (set aside any remaining mayo for serving). Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the sliders
- Cut a small corner from the burger packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- In a medium bowl, break up the Wagyu burgers (if using Impossible Burger, place in the bowl) and combine the meat with the remaining scallions. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into eight [sixteen] ½-inch-thick patties.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the patties and cook, pressing with a spatula to flatten, until browned on the bottom side, 2 to 3 minutes. Turn the patties, top with the cheddar, and cook until browned on the other side and cooked through, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan. While the patties are cooking, prepare the salad.
Make the mango salad
- Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Cut the fruit into ½-inch chunks.
In a large bowl, toss together the mango, mixed greens, kimchi-lime vinaigrette base, 1 to 2 tablespoons oil, and up to 1 teaspoon [2 tsp] sugar (from your pantry), if using. Season to taste with salt and pepper.
Toast the buns
In the same pan used for the patties, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.
Transfer the mango salad to individual plates. Place the bun halves, cut sides up, on the plates and top each with a slider and as much kimchi slaw as you like. Serve the sliders open-faced with any remaining slaw and spicy chile mayo on the side.
- Measure the scallions.
- Time the sliders.
- Assemble the mango salad.
- Transfer the salad to plates.