Beef

Matt Preston's Korean brisket and kimchi burger

Name: Matt Preston's Korean brisket and kimchi burger recipe
Yield: 6
Ingredients: 500g beef brisket, minced; 125g speck, rind removed, minced; 80ml soy sauce; Sunflower oil, to brush; 6 spring onions, dark green part thinly sliced, pale part halved lengthways; 2 green capsicums, quartered lengthways; 6 brioche burger buns, split, brushed with oil, sprinkled with black sesame seeds; Kewpie mayonnaise, to serve; Gochujang (Korean chilli paste), to serve; 55g salt; 1/3 Chinese cabbage (wombok), sliced; 4 garlic cloves, crushed; 55g caster sugar; 40.00 ml fish sauce; 20.00 ml dried chilli flakes

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by Matt Preston

delicious. senior editor

Nov 03, 2015

Matt Preston loves street food. Here, he combines Korean kimchi with a timeless western classic: the humble burger. The result? A unique fusion of flavour.

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 lengthways
6 brioche burger buns, split, brushed with oil, sprinkled with black sesame seeds
Kewpie mayonnaise, to serve
Gochujang (Korean chilli paste), to serve

Quick kimchi

1/4 cup (55g) salt
1/3 Chinese cabbage (wombok), sliced
4 garlic cloves, crushed
1/4 cup (55g) caster sugar
2 tbs fish sauce
1 tbs dried chilli flakes

Method

1.

Combine brisket, speck and 2 tbs soy. Form into 6 patties and flatten. Brush with remaining 2 tbs soy. Chill for 30 minutes.
2.

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.
3.

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.
4.

Spread bun bases with mayonnaise. Top with capsicum, patties, chilli paste, spring onion, kimchi and bun lids to serve.