BEEF BURGER WITH KIMCHI
If you're feeling a little adventurous and craving a burger with a bit of a kick, this Korean beef burger with kimchi has got your name on it.
Method
For the patties:
Combine the minced beef, salt and pepper in a large bowl and mix well to combine.
Divide into 4 patties, flatten out slightly and place on a tray lined with baking paper.
Cover and refrigerate until required.
For the red pepper mayo:
Place mayonnaise and Korean pepper paste in a small bowl and mix to combine.
Cover and refrigerate until required.
To construct:
Lightly brush barbecue or grill plate with oil and bring a to medium-high heat.
Cook the patties for 2 mins on each side until browned (for medium-rare), or until meat is cooked to your liking. Set aside to rest for 2 mins.
Brush buns with melted butter and grill, cut-side down, until golden.
Spread bun bases with red pepper mayonnaise, top with patty, kimchi and then lettuce leaves.
Sandwich bun lids on top to make burgers.
Ingredients
For the burger patties:
600 grams Greenlea beef mince
1½ teaspoons sea salt
½ teaspoon coarsely ground Farro black pepper
For the red pepper mayo:
300 ml Kewpie mayonnaise
2 tablespoons Maeil Shin gochujang (Korean pepper paste)
To cook:
50 ml canola oil, for brushing grill
50 grams butter, melted, for brushing buns
To serve:
4 Wild Wheat burger buns Iceberg lettuce leaves, separated
200 grams Living Goodness kimchi
