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Neil Perry's burger with Korean sauces

Neil Perry
Neil Perry

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Neil Perry's Korean burger, bacon optional.
Neil Perry's Korean burger, bacon optional.William Meppem

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.

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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

  1. 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.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/neil-perrys-burger-with-korean-sauces-20180626-h11w9b.html