Korean Beef Burger Bao Buns
Photography by Josh Griggs.
If bao buns aren’t available, use slider buns instead.
INGREDIENTS
Burgers
300 grams beef mince
¼ cup panko breadcrumbs
1 egg, lightly whisked
2 cloves garlic, crushed
2 tablespoons gochujang (Korean red pepper paste)
½ teaspoon sea salt
To finish
2 teaspoons each vegetable oil and sesame oil
1 tablespoon each brown sugar and soy sauce
To serve
6 bao buns, steamed and warm
mayo and chilli jam or sriracha chilli sauce
1 cup purchased coleslaw
coriander for garnishing
METHOD
Burgers: Mix all the ingredients together in a bowl then form into 18 balls and lightly flatten.
To finish: Heat a sauté pan with the vegetable oil over a medium-low heat. Add the meatballs and cook for 2 minutes each side until golden and cooked through. If the heat is too high, the burgers will quickly burn. Add the sesame oil, sugar and soy sauce to the pan; stir to dissolve the sugar, then let it bubble for about 1 minute to glaze the meatballs.
To serve: Spread the buns with mayo then fill with the coleslaw and meatballs. Top with chilli jam or chilli sauce and garnish with coriander. Makes 6 buns
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!