Sticky Korean Gochujang Quorn Burger

1. Combine the gochujang paste, sesame oil, lime zest and juice in a bowl then add the Quorn Vegan Fillets and mix well to coat the fillets in the marinade. Place in the fridge for 30 minutes for the flavours to develop.
2. Remove the Quorn Vegan Fillets from the marinade then pour the remaining marinade into a pan with agave nectar and gently bring to the boil, set aside. This is the sticky Korean sauce.
3. Season the flour with salt, pepper, ground cumin and ground coriander then coat the Quorn Vegan Fillets in the seasoned flour. Do not shake off any excess flour.
4. Heat vegetable oil in a fryer and gently place the Quorn Vegan Fillets in hot oil and deep fry for a few minutes until crisp and core temperature has been reached. Remove the crispy Quorn Vegan Fillets from the hot oil, dust with celery salt and keep warm.
5. Add the black sesame seeds to the sticky Korean sauce then cover the crispy Quorn Vegan Fillets with the sticky hot sauce.
6. Mix the together the yuzu and vegan mayonnaise in a bowl and season to taste. Toast the burger buns.
7. To assemble spread the mayo over the bases of the toasted burger buns and top with a Quorn Vegan Fillet. Then finish with a spoonful of kimchi ferment and lettuce leaves.

Tip - as an alternative serve the Quorn Vegan Fillets on a bed of sticky garlic rice with a side garnish of kimchi ferment.