Matt Preston’s Korean Brisket and Kimchi Burger

INGREDIENTS

  • 500g beef brisket, minced
  • 125g speck, rind removed, minced
  • 1/3 cup (80ml) light soy sauce
  • Sunflower oil, to brush
  • 6 spring onions, dark green part thinly sliced, pale part halved lengthways
  • 2 green capsicums, quartered lengthways
  • 6 brioche burger buns, split, brushed with oil, sprinkled with black sesame seeds
  • Kewpie mayonnaise and gochujang (Korean chilli paste), to serve

QUICK KIMCHI

  • 1/4 cup (55g) salt
  • 1/3 Chinese cabbage (wombok), sliced
  • 4 garlic cloves, crushed
  • 1/4 cup (55g) caster sugar
  • 2 tbs fish sauce
  • 1 tbs dried chilli flakes

METHOD

  1. Combine brisket, speck and 2 tbs soy. Form into 6 patties and flatten. Brush with remaining 2 tbs soy. Chill for 30 minutes.
  2. For the kimchi, combine salt, cabbage and 2 cups (500ml) hot water in a bowl. Cover and set aside for 15 minutes. Rinse and drain. Stir through sliced dark spring onion and remaining kimchi ingredients.
  3. Heat a chargrill pan over high heat and brush with oil. Cook capsicum and pale spring onion for 2-3 minutes until tender. Remove and set aside. Brush pan with a little oil. Cook patties for 2 minutes each side, then reduce heat to medium and cook for a further 3 minutes each side or until charred and cooked through.
  4. Spread bun bases with mayonnaise. Top with capsicum, patties, chilli paste, spring onion, kimchi and bun lids to serve.

 

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