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Korean brisket and kimchi burger
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Try this mouthwatering Mexi-Korean burger recipe inspired by the 2015 street food trend.
Ingredients:
  • 500g beef brisket, minced
  • 125g speck, rind removed, minced
  • 80ml soy sauce
  • Sunflower oil, to brush
  • 6 spring onions, dark green part thinly sliced, pale part halved lengthways
  • 2 green capsicums, quartered lenthways
  • 6 brioche burger buns, split, brushed with oil, sprinkled with black sesame seeds
  • Kewpie mayonnaise, to serve
  • Gochujang (Korean chilli paste), to serve
  • 55g salt
  • 1/3 Chinese cabbage (wombok), sliced
  • 55g caster sugar
  • 48.80 gm fish sauce
  • 20.00 ml dried chilli flakes
Instructions:
  • Mix together the brisket, speck, and 2 tablespoons of soy sauce. Shape the mixture into 6 patties and flatten them. Brush the patties with the remaining 2 tablespoons of soy sauce. Refrigerate for 30 minutes.
  • Create the kimchi by mixing salt, cabbage, and 2 cups (500ml) hot water in a bowl. Cover and let sit for 15 minutes. Rinse, drain, then add sliced dark spring onion and the rest of the kimchi ingredients.
  • Preheat a chargrill pan over high heat and brush with oil. Grill capsicum and pale spring onion for 2-3 minutes until tender; set aside. Brush the pan with a little oil. Grill patties for 2 minutes each side, then reduce heat to medium and continue cooking for 3 minutes each side until charred and fully cooked.
  • Spread the bottom buns with creamy mayonnaise. Layer with vibrant capsicum, juicy patties, spicy chilli paste, fresh spring onion, tangy kimchi, and top with the remaining bun halves before serving.

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