Pork Kimchi Burgers
Photography Aaron McLean.
Ready-made kimchi (a traditional Korean dish of spicy sour fermented vegetables) is great to have in the fridge and goes well with chicken and lamb. I sometimes shred it to add to coleslaw, as well as serving it as a condiment.
INGREDIENTS
600 grams pork mince
½ cup fresh breadcrumbs
2 tablespoons milk
½ cup kimchi, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
small handful coriander, finely chopped
sea salt and ground pepper
olive oil
Mayo
½ cup purchased mayonnaise
1 teaspoon sesame oil
1 tablespoon soy sauce
To serve
4 burger buns, toasted
rocket or spinach leaves
1 avocado, sliced
2 large gherkins, thinly sliced
extra kimchi, finely sliced
1 tablespoon toasted sesame seeds
METHOD
Burger: Mix the breadcrumbs and milk in a large bowl and leave for 5 minutes. Add the mince, kimchi, garlic, ginger and coriander and season. Combine everything really well. I use my hands for this. Form the mixture into 4 patties the same size as the buns.
Heat a little oil in a sauté pan. Cook the burger patties until golden on both sides and cooked through.
Mayo: Stir the ingredients together in a bowl.
To serve: Spread the buns with mayo then top with rocket, avocado, gherkin slices and a burger pattie. Top with a dollop of mayo, extra kimchi and sesame seeds. Makes 4
Pantry Note: Ready-made kimchi is available from some supermarkets, Asian and gourmet food stores.
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