Mike Van de Elzen: Kimchi burgers with Asian slaw & Gochujang sauce - The Sunday Session with Francesca Rudkin

This week is a little bit different as we are launching our beef patty and meatball range with Green Meadows beef. So I want to share a recipe with the listeners around the Beef and Kimchi patty.  

This recipe calls for a Korean chili paste called Gochujang, which is a popular fermented red chilli paste. Its' sweet but also savoury flavours make it really good for meat marinades or combined with vinegar and sesame oil, a delicious condiment for crispy eggplant, world famous Korean fried chicken, or in our case, a kimchi burger. 

Readily available from most supermarkets now, and it's worth having some on hand. 

Kimchi burgers with Asian slaw & Gochujang sauce 

Cook time: 12 minutes 

Prep time: 20 minutes 

Serves: 4 

1pkt Kimchi burger patties  

4 soft burger buns, cut in 1/2 & toasted  

1/4 white cabbage, finely shredded  

1 carrot, peeled & grated  

2 spring onions, washed & sliced  

4 gherkins, sliced (I love sweet and sour)  

1 tbsp mayonnaise  

1/2 cup coriander, chopped  

1 tsp sesame seed oil salt and pepper  

Gochujang sauce  

3 tbsp tomato sauce 

2 tbsp Gochujang 

2 tbsp honey  

1 tbsp brown sugar  

2 tbsp soya sauce  

4 cloves garlic, peeled and crushed  

1 tbsp sesame seed oil 

Make up the Gochujang sauce first.  

Combine the ingredients for the Gochujang sauce and mix well until combined, set aside.  

In a mixing bowl, combine the shredded cabbage with the carrots, spring onion, gherkins and mayonnaise. Season and mix well.  

Pan-fry or BBQ the beef and kimchi patties as per packet instructions.  

Once the patties are cooked, spoon some Gochujang sauce onto the top and bottom bun. Place a small mound of Asian slaw on the bottom bun and top with the pattie.

Mike’s website – goodfromscratch.co.nz 

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