Serves: 4
What You’ll Need:
- 600g minced steak, preferably rump or sirloin
- 2 large garlic cloves, finely chopped
- 6 spring onions, finely chopped
- 4 tbsp Yogiyo Galbi Marinade
- 50g Panko (Japanese) breadcrumbs
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 tbsp sunflower oil
- 1 tbsp sesame oil
Yogiyo ketchup
- 2 tbsp Yogiyo Gochu Jang Chilli Sauce for Dipping
- 3 tbsp tomato ketchup
- 2 tsp sesame oil
- Oil, for frying
To serve
- 4 brioche buns
- 4 Cheddar cheese slices
- Lettuce
- Gherkins
What To Do:
- Make the beef burgers by mixing the minced steak with the garlic, spring onions, Galbi Marinade, salt and pepper in a large bowl. Add the breadcrumbs and form the mixture into four patties. Put on to a tray, cover with cling film and refrigerate for 1 hour.
- Make the ketchup by mixing all the ingredients together in a small saucepan and heat for 2 minutes, stirring. Allow to cool and put in a serving dish.
- Remove the burgers from the refrigerator and allow to come to room temperature before cooking.
- Pour the oil into a frying pan.
- Heat the oil to 160°C until smoking and seal the burgers on both sides until golden brown. Continue to cook in the pan, turning continuously for 10 minutes or transfer to an oven at 180°C for 15 minutes. Allow to rest for 10 minutes.
- Slice the brioche buns and lightly toast the inside. Smear with the ketchup and top with the Galbi burger, cheese, lettuce and gherkins.