Korean kimchi burger
Flavourful beef burger with tangy kimchi
Serves
4
Prep Time
10 mins
Cook Time
20 mins
This re-creation is an homage to a burger I’m always grabbing from my local Korean Tiger Burger. They call theirs the Kim-cheese, I call it biblical. A succulent beef patty, topped with funky kimchi, melted cheddar cheese, chilli mayo all in a soft brioche bun. It’s a revelation.
This unami-packed burger is well worth the effort. Tender beef patties are topped with spicy kimchi and a little cheese. This unforgettable burger will wake up your taste buds and have you going back for more. Delicious!
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ShareIngredients
400g Quality Mark beef mince
4 Tbsp kimchi
store bought or homemade5 Tbsp mayonnaise
4 slices cheddar cheese
2 Tbsp Sriracha sauce
kosher salt
4 brioche burger buns
halved and toasted
1 cup white wine vinegar
3 Tbsp white sugar
1/2 tsp turmeric
1/2 tsp mustard powder
1 Lebanese cucumber
halved lengthwise, seeds removed and cut into thin slices2 shallotsi
Method
Preheat your oven to 125 ℃. Place the kimchi into an oven proof dish, cover and place in the oven to warm up for 20 mins.
While the kimchi warms up place the meat in a large bowl with a good pinch of salt, mix well and shape into four evenly-sized patties. Cover and set aside.
Preheat a cast iron skillet or bbq hot place until its screaming hot.
Cook the patties on a for 2 minutes on one side, flip, then top each patty with an equal amount of kimchi, followed by a slice of cheddar cheese and cook for a further 1-2 minutes until the burger is cooked and the cheese is melted. Remove and rest the meat.
While the meat rests, place the mayonnaise and chilli sauce into a bowl and whisk until fully combined. Season with salt n pepper, taste and if you want it spicier just add more chilli sauce.
Take each toasted bun and evenly spread some of the chilli mayo on the top and bottom half of each bun.
Place the patty with its kimchi and melted cheese onto the bun bottoms, add the tops and devour.
Put the vinegar and sugar with a good pinch of salt in a heavy-based saucepan. Bring to the boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Remove from the heat and whisk in the turmeric and mustard powder. Set aside to cool.
Put the cucumber and shallot or onion in a small ceramic or glass bowl and pour over the cooled pickling mixture. Cover and put in the fridge for at least 4 hours.
Nutrition Information per Serving (231g)
Nutrition analysis is based on 4 serves.
