Korean Beef Burger

🧂 Ingredients

• 720 g beef mince

  divided into 4 burgers
• 4 buns
• 4-8 slices American cheese

  I like 2 slices per burger
• 100 g wombok

  finely chopped
• 1 clove garlic

  crushed
• 1 tsp lime juice
• 1 tbsp rice vinegar
• 2 egg yolks
• 3 tbsp gochujang paste
• 100 ml canola oil
• 100 ml olive oil
• 1 tbsp water
• salt
• 50 g wombok
• 1 carrot
• 50 g red cabbage
• 1 spring onion
• 1/2 apple
• 1 handful coriander
• 1 tbsp sesame seeds
• 3 tbsp rice vinegar
• 2 tbsp gochujang paste
• 2 tsp fish sauce
• 5 tbsp olive oil
• 1 tsp sesame oil
• 1 tsp maple syrup

Instructions

• 1 Place all ingredients EXCEPT oil and water in a food processor and blitz or
  10-15 second
• 2 Combine the 2 oils together and while blending gradually add the oil. The sauce
  should be quite thick at this point. Add the cold water while still blending to
  thin it out to a pourable state
• 3 Chop all slaw ingredients EXCEPT coriander & sesame seeds finely. Mix together
  with the coriander & sesame seeds
• 4 Place all slaw dressing ingredients into a food processor or bowl and either
  blend or whisk together until smooth
• 5 Pour over slaw
• 6 Heat your BBQ to 200c, season & oil burgers and cook for 2-3 minutes, flip and
  cook for 1 more minute and then add cheese and cook for 2 more minutes
• 7 Remove burgers from BBQ and allow to rest for 2 minutes before serving
• 8 Toast buns
• 9 Place aioli and shredded wombok on base of bun, top with burger, slaw and more
  aioli
• 10 DEMOLISH

Nutrition Info