Korean-style burgers with spicy mayonnaise
10
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
We can thank Korea for Martial Arts, Gangnam Style and now this mouth-watering burger
Ingredients
Chinese cabbage (wombok)
2 cup(s), (160g), shredded
Vinegar
¼ cup(s), (60ml), rice wine
Garlic and chilli paste
1 tbs
Green shallot(s)
4 individual, thinly sliced
Fresh ginger
1 tbs, grated
Oil spray
1 x 3 second spray(s)
Low-fat mayonnaise
¼ cup(s), (75g)
Lean beef mince, raw
400 g, extra lean
Reduced salt soy sauce
1½ tbs
Sesame oil
2 tsp
White bread roll
348 g, (4x87 hamburger buns), halved
Lebanese cucumber
1 medium, cut into ribbons
Instructions
1
Place wombok, vinegar, chilli garlic paste, half the shallots and half the ginger in a medium bowl, mixing to combine. Place mayonnaise and remaining chilli garlic paste in a small bowl, mixing to combine. Set aside cabbage and mayonnaise mixes.
2
Place mince, soy sauce, sesame oil and remaining shallots and ginger in a large bowl, mixing well to combine. Shape into four 1cm thick patties.
3
Lightly spray a barbecue or chargrill pan with oil and heat over medium-high heat. Cook patties, turning once, for 7–10 minutes or until cooked through. Cook cut-side of buns for 2 minutes or until golden and charred.
4
Spread bun bases with mayonnaise mixture. Top with the beef patties, cabbage mix and cucumber ribbons. Sandwich with bun tops and serve.
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