Ingredients
7 total- 3 tbsp of chipotle mayonaise
- 1 tbsp of white wine vinegar
- 1 onion, finely chopped
- 3 garlic cloves, crushed or grated
- 1 tbsp of sugar
- 1 medium egg
- 350 g of lean beef steak mince
Method
4 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. In a bowl combine the white wine vinegar, onion, garlic, sugar, egg, mince and gochujang and mix to fully incorporate. Roll and shape into 4 patties. Chill in the fridge for 30 mins while you prepare the rest.
Step 2
Meanwhile, add the plain flour and plenty of seasoning to a large bowl and toss through the courgette fries. Pop onto a large baking tray, evenly spread out and leave to dry out for at least 20 mins. When the fries are ready lightly drizzle with 1 tbsp oil. Bake for 20-25 mins or until golden.
Step 3
Brush the chilled burgers with the remaining oil and heat a large non-stick frying pan to a medium-high heat. When the pan is hot, fry each burger for about 5 mins on each side or until cooked to your liking. Add a slice of cheese to each burger and continue to cook until the cheese begins to melt. Remove from the heat and slide the burgers onto a kitchen-towel-lined plate to soak up any excess oil. Lightly toast the bun halves in the same pan for 15 seconds on each side.
Step 4
Spread the chipotle mayo on the inside of a bun half and add lettuce, tomato, the cheeseburger, and top with kimchi, if you like. Serve with the fries and more chipotle mayo for dipping.