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Donal Skehan
Bulgogi Burgers With Kimchi Slaw | DonalSkehan.com
  • summer

Bulgogi Burgers With Kimchi Slaw

August 26

Burgers with a spicy bite in the form of gochujang, a Korean spice paste that is well worth tracking down from an Asian supermarket and keeps for months in the fridge. Swap it with sriracha sauce and a dollop of tomato puree in a pinch.

  • serves Serves 4
  • time

Method

  1. 1. To make the kimchi mayonnaise, blend the kimchi until smooth in a food processor or blender, add to a small bowl with the mayonnaise, garlic and lemon juice. Mix until fully incorporated.
  2. 2. In a large bowl, toss together the slaw ingredients with half of the mayonnaise, holding back the rest to serve. Toss to combine and set aside while you make the burgers.
  3. 3. Meanwhile, mix all of the ingredients for the burgers apart from the oil together, reserving some of the sesame seeds for garnishing. Divide the mixture into 4 and shape into patties.
  4. 4. Heat the oil in a large frying pan over a medium heat. Add the burgers and fry for 5-6 minutes on each side or until cooked through.
  5. 5. Meanwhile, toast burger buns over moderate heat on grill until light golden brown. Spread bottom and top buns with the remaining kimchi mayonnaise.
  6. 6. Add the grilled burger patty, gherkins, extra sesame seeds and serve alongside the kimchi slaw.

Ingredients

For the kimchi mayonnaise: 

2 tbsp kimchi 

125g mayonnaise 

1 clove garlic, crushed

Squeeze lemon juice 

For the slaw: 

100g kimchi, drained 

¼ white cabbage, finely shredded 

2 carrots, finely shredded 

4 spring onions, thinly sliced 

Large handful coriander, roughly chopped 

For the burgers: 

15g sesame seeds, toasted 

1 tsp dark brown sugar 

1 tbsp soy sauce 

2 tsp rice wine vinegar (or white wine vinegar)

2 garlic cloves, crushed 

1 tbsp grated fresh ginger 

1 tbsp gochujang 

500g minced beef

1 medium egg, beaten

75g breadcrumbs 

1 tbsp sunflower oil 

To serve: 

4 x sesame brioche buns 

4 gherkins, sliced