Neil Perry's burger with Korean sauces

Name: Neil Perry's burger with Korean sauces
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 800g minced chuck steak (preferably grass-fed); sea salt; 1 tbsp vegetable oil; 4 milk buns cut in half; 4 iceberg lettuce leaves; 8 slices of tomato; 4 tbsp kimchi, chopped

Neil Perry

June 28, 2018

Time:< 30 minsMakes:4

This burger is inspired by The Korean, which we cook from time to time at my Burger Project restaurants. I usually order it with bacon, making it my all-time favourite burger.

Ingredients

800g minced chuck steak (preferably grass-fed)
sea salt
1 tbsp vegetable oil
4 milk buns cut in half
4 iceberg lettuce leaves
8 slices of tomato
4 tbsp kimchi, chopped

For the ssam sauce

2 tbsp gochujang (fermented chilli paste)
2 tbsp doenjang (fermented soybean paste)
1 tsp castor sugar
1 tsp sesame oil
1 garlic clove, crushed

For the bulgogoi sauce

90ml soy sauce
50g castor sugar
2 small garlic cloves, minced
2 tsp peeled and finely chopped ginger
2 tsp sesame oil
1 spring onion, thinly sliced
50ml clear apple juice

Method

To make the ssam sauce, mix all the ingredients in a bowl.
To make the bulgogi sauce, mix all the ingredients together in a pot and bring to the boil. Cook for 2 minutes, remove from heat and place in a bowl.
Place the mince in a bowl and "work" it by slapping it against the bowl a few times. Divide into 4 and make each one into a round, again working and rolling in your hand, then flatten it on the bench to the same diameter as the milk bun.
Heat the vegetable oil in a large heavy-based frying pan over medium-high heat. Add the burger patties and cook for 2 to 3 minutes on one side without moving or flipping them (try to build a good crust on each for great flavour and texture). Flip the burgers over and cook for a further 2 minutes, again without moving them around the pan, until just cooked through. Coat well with the bulgogi sauce.
Toast the inside of the buns under an oven grill. Add a coated meat patty to each bun base, then the lettuce, tomato and kimchi. Spread the ssam sauce on the cut side of the top of each bun and serve immediately.