gochujang juicy lucy burgers
The sweet, savoury, umami punch of gochujang makes these burgers taste even beefier, especially when trickedout with cheesy melting middles. Top with a kimchi mayo and crispy shallots for an absolute win. 40 MINUTES | SERVES 4 | EASY
beef mince 500g
gochujang 3 tbsp
black peppercorns ground to make 1 tsp
cheddar 75g, finely grated
Little Gem lettuces 2, leaves separated and larger ones halved
toasted sesame oil 1 tbsp
rice vinegar 2 tbsp
kimchi 75g, finely chopped, plus extra for the burgers
mayonnaise 6 tbsp
vegetable oil for brushing
brioche buns 4, halved and toasted
tomatoes 2, sliced
crispy shallots 4 tbsp
1 In a bowl, mix together the mince, gochujang and pepper with a large pinch of salt until evenly combined. Shape into eight even balls and put on a tray. Tip the grated cheese onto a plate and gently shape it into four rough patties. Take one of the mince balls and gently press it into a flat patty that’s roughly 1cm thick (you also want it to be slightly bigger than the base of the buns, as it will shrink when cooked). Put one of the cheese patties into the centre, then return to the tray. Press a second ball of mince into a patty, put this on the cheese-topped patty, and gently press the edges together to enclose the cheese. Shape into a neat patty, return to the tray and repeat with the remaining balls of mince and cheese patties to make four cheese-filled burgers. Chill until needed.
2 Toss the lettuce with the sesame oil, rice vinegar and some seasoning. Mix the kimchi with the mayo and season lightly.
3 Light the barbecue or heat a frying or griddle pan over a medium-high heat – you don’t want it too hot, as the gochujang can burn. Lightly brush each burger with oil and season well. Cook on the grill or in the pan for 3 minutes on each side. Move to a slightly cooler part of the barbecue, or cover the pan with a lid and turn the heat down. Cook for 1 minute more until the burgers are completely cooked through.
4 To assemble, spread some of the kimchi mayo onto the bases of the buns, top with a tomato slice, burger, some kimchi (if you like) and a few of the dressed lettuce leaves. Spread the tops of the buns with more of the kimchi mayo, then add the crispy shallots and top the burgers.
PER SERVING 878 kcals | fat 57.4G saturates 19.6G | carbs 51.1G | sugars 15.8G fibre 3.9G | protein 37.4G | salt 2.1G