Korean style burger
Kimchi laced burger
Serves
4
Prep Time
2 hrs
Cook Time
2 mins
This unami-packed burger is well worth the effort. Tender steaks marinated with Korean flavours topped with spicy kimchi and cooling cucumbers. This unforgettable burger will wake up your taste buds and have you going back for more. Delicious!
This unami-packed burger is well worth the effort. Tender steaks marinated with Korean flavours topped with spicy kimchi and cooling cucumbers. This unforgettable burger will wake up your taste buds and have you going back for more. Delicious!
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ShareIngredients
2 Quality Mark sirloin steaks
4 Tbsp light soy sauce
2 Tbsp sugar
2 Tbsp sesame oil
3 garlic cloves
crushed1 Tbsp fresh ginger
finely grated1-2 tsp gochujangi
optionalvegetable oil
for cooking
4 hamburger buns
4 tsp mayonnaise
2 handfuls lettuce
shredded1 Lebanese cucumber
halved lengthwise and thinly sliced1-2 shalloti
thinly sliced4 Tbsp kimchi
store bought or homemade
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
If wished, trim sirloin steaks of excess fat. Slice across the grain into about 6mm thick strips.
Put the soy sauce, sugar, sesame oil, garlic, ginger and gochujang, if using, in a large bowl and stir to combine. Add the beef strips and toss through the marinade. Cover the bowl and put in the fridge for at least 2 hours to marinate.
Heat a large frying pan or barbecue hot plate over medium-high heat. Add a dash of oil and when hot, in batches, add the beef strips. Cook quickly, turning once then transfer to a warm plate.
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.
To serve, slice the buns in half horizontally and lightly toast cut sides. Top each bun base with mayonnaise, shredded lettuce, cucumber slices and shallot slices. Top with beef strips and a little kimchi. Finish with bun tops that you have spread with mayonnaise.
Nutrition Information per Serving (251g)
This nutrition analysis is based on 4 serves.
