Korean Barbecue Burger | Saputo Foodservice

Ingredients

• Burger Patty: 115 g Ground Beef 1 tbsp Soy Sauce ½ tbsp Sesame Oil Salt and freshly ground Black Pepper, to taste
• 115 g Ground Beef
• 1 tbsp Soy Sauce
• ½ tbsp Sesame Oil
• Salt and freshly ground Black Pepper, to taste
• Toppings: 2–3 slices Mild Marble Cheddar Cheese A small handful Kimchi A few slices Cucumber A few slices Red Onion A few sprigs Fresh Cilantro 1 Fried Egg (optional)
• 2–3 slices Mild Marble Cheddar Cheese
• A small handful Kimchi
• A few slices Cucumber
• A few slices Red Onion
• A few sprigs Fresh Cilantro
• 1 Fried Egg (optional)
• Sauce: 1 tbsp Mayonnaise ½ tbsp Gochujang (Korean chili paste) ½ tsp Honey ½ tsp Rice Vinegar
• 1 tbsp Mayonnaise
• ½ tbsp Gochujang (Korean chili paste)
• ½ tsp Honey
• ½ tsp Rice Vinegar
• 1 Brioche Bun (or preferred burger bun), halved and toasted
• In a small bowl, mix ground beef with soy sauce, sesame oil, salt, and pepper. Form into one patty.
• Preheat a grill or skillet over medium-high heat. Cook the patty for 4–5 minutes per side, or until desired doneness.
• During the last minute of cooking, place Mild Marble Cheddar Cheese slices on the patty to melt.
• In a small bowl, mix mayonnaise, gochujang, honey, and rice vinegar until smooth.
• In a separate skillet, heat a small amount of oil over medium heat. Crack in the egg and cook until the whites are set but the yolk remains runny. Season with salt and pepper.
• Toast the bun lightly on the grill or skillet.
• Spread the gochujang mayo on the bottom bun.
• Place the cooked patty with melted cheese on the bun.
• Add kimchi, cucumber, red onion, cilantro, and the fried egg (if using).
• Cover with the top bun.
• Serve with sweet potato fries and a side of extra gochujang mayo if desired.