Korean Brisket And Kimchi Burger

Matt Preston eyes off the street food trend of 2015 with this quasi Mexi-Korean burger recipe.

The ingredient of Korean Brisket And Kimchi Burger

• 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 lenthways
• 6 brioche burger buns split brushed with oil sprinkled with black sesame seeds
• kewpie mayonnaise to serve
• gochujang korean chilli paste to serve
• 1 4 cup 55g salt
• 1 3 chinese cabbage wombok sliced
• 4 garlic cloves crushed
• 1 4 cup 55g caster sugar
• 2 tbsp fish sauce
• 1 tbsp dried chilli flakes

The Instruction of korean brisket and kimchi burger

• combine brisket speck and 2 tbs soy form into 6 patties and flatten brush with remaining 2 tbs soy chill for 30 minutes
• 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
• 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
• spread bun bases with mayonnaise top with capsicum patties chilli paste spring onion kimchi and bun lids to serve

Nutritions of Korean Brisket And Kimchi Burger

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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