Make it Scotch

Korean Bulgogi Beef Burger with Kimchi Slaw and Chilli Mayonnaise

  • Prep 30 mins
  • Cook 40 mins
  • Serves 4

Nutrition

  • Energy 741 kcal
  • Fat 31g
  • Sat Fat 7.5g
  • Carbs 71g
  • Sugars 31g
  • Fibre 9.9g
  • Protein 41g
  • Salt 3.7g

Ingredients

Cooking Method

Method

  • 1
    Add all the ingredients for the kimchi slaw to a bowl and stir well. Leave for at least 30 minutes to allow it time to pickle.
  • 2
    Place all the ingredients for the burgers in a bowl except the oyster sauce. Shape them into four equal sized patties.
  • 3
    Preheat the bbq or griddle pan over a high heat. Season the patties generously with salt and pepper on both sides. Add 1 tbsp sesame oil to the pan and once it is hot add the patties one by one, ensuring each one has full contact with the pan or bbq griddle.
  • 4
    Leave them to cook for at least 2 minutes before turning them. Repeat this process for around 6-8 minutes until the burgers are a deep golden brown on each side and cooked through. If using, brush the oyster sauce over the burgers, making sure they are nicely glazed all over and remove to a board.
  • 5
    Make the chilli mayonnaise and put a spoonful on the bottom of the bun. Top with the burger, slaw, shredded spring onions and coriander leaves.
  • 6
    For the fries, toss the sweet potatoes in sesame oil and place on a lined baking tray. Bake in the oven at 180°C fan/200°C for 30-35 minutes until crispy and golden. Sprinkle with the sesame seeds, crumbled nori sheet and some seasoning and serve on the side.
  • 7
    TIP: To make your meat go further, add a packet of cooked puy lentils to the burger mince.
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