Korean cheeseburgers

Twists like gochujang paste, sesame oil, garlic and Kewpie mayo come together in this condiment-laden masterpiece of a cheeseburger that touches on all the taste elements of sweet, salty and meaty.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Sunday Lunch

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 red onion, thickly sliced
• 2 tbsp canola oil, plus extra for drizzling
• 500 g fatty beef mince
• salt and black pepper, to season
• 2 garlic cloves, thinly sliced
• 2 tsp sesame oil
• 4 slices tasty cheese
• 4 brioche-style burger buns
• 120 g (½ cup) Kewpie mayonnaise
• 3 tsp gochujang paste
• 4 leaves butter lettuce or green oak lettuce
• 10 slices ssam mu (thinly sliced pickled Korean radish)

Instructions

1. Preheat a chargrill pan or barbecue over high heat. When hot, add the onion slices, drizzle lightly with oil and cook until tender and golden on both sides.
2. Meanwhile, place the mince in a bowl, season with salt and black pepper and use your hands to combine well. Shape the mixture into 4 patties slightly larger than your burger buns.
3. Heat a large frying pan over medium heat, then add the oil. Fry the patties on one side for about 3 minutes. Add the garlic and sesame oil to the raw top of each patty and press it in. Flip the patties and place a slice of cheese on top. Cook for a further 3 minutes or until the cheese has melted.
4. While the burgers are frying, toast the buns and mix the mayonnaise and gochujang together. Divide the lettuce and pickles between the bun bases. Place the patties on top, followed by the grilled onion rings. Spread the spicy mayonnaise over the bun lids, place on top and serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sunday Lunch

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G