Korean-style burgers with spicy mayonnaise
Chinese cabbage (wombok)
2 cup(s), (160g), shredded
¼ cup(s), (60ml), rice wine
garlic and chilli paste
4 individual, thinly sliced
1 tbs, grated
1 x 3 second spray(s)
¼ cup(s), (75g)
lean beef mince
400 g, extra lean
reduced salt soy sauce
4 individual, (4x87g sesame seed topped buns), halved
1 medium, cut into ribbons
- 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.
- 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.
- 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.
- Spread bun bases with mayonnaise mixture. Top with the beef patties, cabbage mix and cucumber ribbons. Sandwich with bun tops and serve.