This recipe is our essential guide to creating a stunning Korean Kimchi Burger. Everything from the Mature Cheddar down to the Bibb Lettuce has a vital roll to perfecting this show-stopping burger. Below is all you need to create, with an easy step-by-step guide to stacking the build of your burger and making your own quick and easy Kimchi.
Preheat the oven to 180oc oven without fan or 160 oc fan
Line a baking sheet with parchment paper and arrange the
pancetta in a single layer.
Combine the maple syrup and dark rum, and baste it all over the
Bake for 20 to 25 minutes, turning halfway through. Keep
Heat a heavy based frying pan over medium-heat. Split and toast
the brioche buns until nice and golden, about 1 to 2 minutes.
For the patties place a thumbprint in the centre of each patty
to help them cook evenly.
Season both sides of each patty with sea salt gently rub a
little oil or fat onto both sides.
Bring the frying pan to full heat then fry the patties, about 4
minutes per side, for medium-cooked burgers (cook longer if you
prefer your burgers well done). In the last minute of cooking top
each patty with 2 slices of the cheese.
TO BUILD THE BURGER
Place a couple of lettuce leaves on the base of the toasted
Add a spoon full of smashed Avocado.
Top with the Pattie & cheese.
Place some Kimchi on top of the cheese.
Drizzle over a little Hot sauce.
Top with Crispy Pancetta.
Pop toasted lid on & enjoy!!!
QUICK AND EASY KIMCHI
Slice the cabbage into medium sized strips. Tip into a bowl,
mix with 1 tbsp. sea salt and then set aside for 1 hr.
Next make the kimchi paste by blending the garlic, ginger, fish
sauce, chilli sauce, sugar and rice vinegar together in a small
Rinse the cabbage under cold running water, drain and pat dry
Transfer to a large bowl and toss through the paste, along with
the radishes, carrot and spring onions. Serve straight away or pack
into a large jar, seal and leave to ferment at room temperature
overnight and then chill.
This will keep in the fridge for up to 2 weeks - the flavour
will improve the longer it's left.