We are launching our beef patty and meatball range with Green Meadows beef. So I want to share a recipe around the Beef and Kimchi patty.
This recipe calls for a Korean chilli paste called Gochujang which is a popular fermented red chilli paste. Its sweet but also savoury flavours make it really good for meat marinades or combined with vinegar and sesame oil, a delicious condiment for crispy eggplant, world-famous Korean fried chicken or in our case a kimchi burger.
Readily available from most supermarkets now it’s worth having some on hand.
1 pkt Kimchi burger patties
- 4 soft burger buns, cut in 1/2 & toasted
- 1/4 white cabbage, finely shredded
- 1 carrot, peeled & grated
- 2 spring onions, washed & sliced
- 4 gherkins, sliced (I love sweet and sour)
- 1 tbsp mayonnaise
- 1/2 cup coriander, chopped
- 1 tsp sesame seed oil
- salt and pepper
- 3 tbsp tomato sauce
- 2 tbsp Gochujang
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp soya sauce
- 4 cloves garlic, peeled and crushed
- 1 tbsp sesame seed oil
Make up the Gochujang sauce first. Combine the ingredients for the Gochujang sauce and mix well until combined, set aside.
In a mixing bowl, combine the shredded cabbage with the carrots, spring onion, gherkins and mayonnaise. Season and mix well.
Pan-fry or BBQ the beef and kimchi patties as per packet instructions.
Once the patties are cooked, spoon some Gochujang sauce onto the top and bottom bun. Place a small mound of Asian slaw on the bottom bun and top with the pattie.