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This re-creation is an homage to a burger I’m always grabbing from my local Korean Tiger Burger. They call theirs the Kim-cheese, I call it biblical. A succulent beef patty, topped with funky kimchi, melted cheddar cheese, chilli mayo all in a soft brioche bun. It’s a revelation.
400 grams beef mince
200g kimchi (I grab mine at a local Korean grocer)*
5 tablespoons mayonnaise
2 tablespoons sriracha chili sauce
4 slices cheddar cheese
4 brioche burger buns, halved and toasted
Prep time: 10 minutes
Cooking time: 20 minutes
Kimchi can now be found in supermarkets, specialty food shops, so just hunt it out. It’s bloody delicious.
Preheat your oven to 125 ℃. Place the kimchi into an oven proof dish, cover and place in the oven to warm up for 20 mins.
While the kimchi warms up place the meat in a large bowl with a good pinch of salt, mix well and shape into four evenly-sized patties. Cover and set aside.
Place the mayonnaise and chilli sauce into a bowl and whisk until fully combined. Season with salt n pepper, taste and if you want it spicier just add more chilli sauce.
Preheat a cast iron skillet or bbq hot place until its screaming hot. Then cook the patties on a for 2 minutes on one side, flip, then top each patty with an equal amount of kimchi, followed by a slice of cheddar cheese and cook for a further 1-2 minutes until the burger is cooked and the cheese is melted. Remove and rest the meat.
While the meat rests, take each toasted bun and evenly spread some of the chilli mayo on the top and bottom half of each bun. Place the patty with its kimchi and melted cheese onto the bun bottoms, add the tops and devour.