Kimchi BBQ Burgers
By OcadoLife
Published on 16 September 2024
Tuck into Korean flavours with these budget-friendly Kimchi BBQ Burgers from recipe developer Zena Kamgaing. Kimchi – fermented cabbage – adds richness and crunch wherever it’s used (it works in anything from burgers to stews to cheese toasties!), while the gochujang chilli paste brings an extra hit of spice to proceedings. To ensure a really juicy burger, avoid lean meat and go for 20% fat.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 150g kimchi
- 4 tbsp barbecue sauce
- 50g mayonnaise
- 2 tsp gochujang
- 500g beef mince
- 4 seeded burger buns, halved
- 4 medium eggs
- 0.5 tbsp olive oil, for frying
- 4 iceberg lettuce leaves
- 2 tomatoes, thinly sliced
- 4 pickle slices
- 40g crispy onions (optional)
Method
Step 1
Put the kimchi in a sieve over a bowl; press to release as much liquid as possible. Mix the barbecue sauce with the kimchi juice; set aside for glazing. Combine the mayo and gochujang in a bowl; set aside.Step 2
Finely chop the drained kimchi and add to a bowl with the beef and a pinch of salt and pepper. Use your hands to mix, then divide into 4 and shape into patties.Step 3
Heat a large non-stick frying pan or griddle over a medium heat. Toast the buns cut-side down for 1-2 mins; set aside.Step 4
In the same pan, cook the patties over a medium heat for 3-4 mins on each side, brushing each side with the barbecue glaze for the final min. Remove to a plate and leave to rest for 5 mins.Step 5
Meanwhile, fry the eggs in the oil until cooked to your liking; transfer to a plate.Step 6
Spread the gochujang mayo on both bun halves, then stack the burgers: bun base, lettuce, tomato, pickle, patty, egg, onions (if using) and bun lid. Dive in!Step 7
Recipe Tip: Allow 5 mins extra time for resting.