Over 27,800 5-Star Reviews ★★★★★

Free Standard Delivery Over £50! (Including Weekends)

How to make the Korean Kimchi Burger


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.


  1. Preheat the oven to 180oc oven without fan or 160 oc fan assisted 350.
  2. Line a baking sheet with parchment paper and arrange the pancetta in a single layer.
  3. Combine the maple syrup and dark rum, and baste it all over the pancetta.
  4. Bake for 20 to 25 minutes, turning halfway through. Keep warm.
  5. Heat a heavy based frying pan over medium-heat. Split and toast the brioche buns until nice and golden, about 1 to 2 minutes.
  6. For the patties place a thumbprint in the centre of each patty to help them cook evenly.
  7. Season both sides of each patty with sea salt gently rub a little oil or fat onto both sides.
  8. 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.


  1. Place a couple of lettuce leaves on the base of the toasted brioche.
  2. Add a spoon full of smashed Avocado.
  3. Top with the Pattie & cheese.
  4. Place some Kimchi on top of the cheese.
  5. Drizzle over a little Hot sauce.
  6. Top with Crispy Pancetta.
  7. Pop toasted lid on & enjoy!!!


  1. Slice the cabbage into medium sized strips. Tip into a bowl, mix with 1 tbsp. sea salt and then set aside for 1 hr.
  2. Next make the kimchi paste by blending the garlic, ginger, fish sauce, chilli sauce, sugar and rice vinegar together in a small bowl.
  3. Rinse the cabbage under cold running water, drain and pat dry thoroughly.
  4. 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.
  5. This will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.