Curtis Stone gives the traditional burger a delicious makeover by using Korean Recipe Beef Mince and combining spicy kimchi and mayo.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
1/2 cup (100g) kimchi, drained, finely chopped
1/2 cup (150g) mayonnaise
500g Cook with Curtis Korean Recipe Beef Mince
2 tbs soy sauce
Shredded cabbage, to serve
4 burger buns, split, toasted
Coriander leaves, to serve
Sliced spring onions, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small bowl, mix kimchi and mayonnaise. Season with salt.
Step 2
Prepare a barbecue for medium-high heat. Shape the beef into four 1cm-thick patties, about the same size as your burger buns (they will shrink during cooking). Barbecue for 3 mins or until char marks form on the bottom side. Turn patties over and brush with soy sauce. Barbecue for 3 mins or until patties are cooked through but still juicy. Transfer to a plate. Set aside for 3 mins to rest.
Step 3
Spread cut sides of buns with kimchi mayo. Top bun bases with cabbage, coriander and spring onions. Top with patties, cover with bun tops and serve.
Curtis Stone gives the traditional burger a delicious makeover by using Korean Recipe Beef Mince and combining spicy kimchi and mayo.
Method
Step 1
In a small bowl, mix kimchi and mayonnaise. Season with salt.
Step 2
Prepare a barbecue for medium-high heat. Shape the beef into four 1cm-thick patties, about the same size as your burger buns (they will shrink during cooking). Barbecue for 3 mins or until char marks form on the bottom side. Turn patties over and brush with soy sauce. Barbecue for 3 mins or until patties are cooked through but still juicy. Transfer to a plate. Set aside for 3 mins to rest.
Step 3
Spread cut sides of buns with kimchi mayo. Top bun bases with cabbage, coriander and spring onions. Top with patties, cover with bun tops and serve.
