Beef and Kimchi Burgers

I’m always looking for another take on a beef burger and this version was a huge hit on recipe testing day – layers of juicy meat and melting cheese.

½ cup fresh breadcrumbs 2 tablespoons milk 600 grams good beef mince

3 tablespoons gochujang (Korean chilli paste)

2 cloves garlic, crushed

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

small handful coriander, finely chopped

sea salt and ground pepper

Mayo

½ cup purchased mayonnaise

1 teaspoon sesame oil 2 teaspoons soy sauce

2–3 teaspoons sriracha sauce or other chilli sauce

To cook and serve oil

8 slices emmental or gruyère cheese

4 burger buns, toasted

lettuce leaves, sliced tomatoes and avocado

your favourite brand of kimchi Burger: Stir the breadcrumbs and milk together in a large bowl.

Add the mince, gochujang, garlic, ginger, sesame oil and the coriander and season well. Combine everything together but don’t overwork the mixture. I use my hands for this. Form the mixture into 8 thin patties the same size as the buns. (You use two patties for each burger.)

Heat a little oil on a grill plate. Cook the burger patties until golden on both sides and just cooked through. Top each pattie with cheese, cover with a lid and leave until melted.

Mayo: Stir the ingredients together in a bowl.

To serve: Spread the buns with the mayo then top with lettuce, a pattie, tomato, another pattie, mayo, avocado and a spoonful of kimchi. Makes 4 PANTRY NOTES: Kimchi is available in the chilled section at good food stores, some supermarkets and Asian shops. Gochujang is available at some supermarkets, good food stores and Asian shops.