Kevin's Asian Beef Burger
By Kevin Dundon
Fire up the grill for an exotic twist on the barbecued burger.
6 people
12 minutes
30 minutes
Ingredients
Ingredients:
-
6
-
Brioche Buns
-
2
tbsp
Olive Oil
-
40
g
Salad Leaves
-
1
pinch
Salt and Pepper
-
6
-
SuperValu Signature Tastes Fresh Irish Hereford Prime Gourmet Beef Burgers
Pickled Cucumber:
-
2
tbsp
Caster Sugar
-
0.5
-
Cucumber
thinly sliced
-
50
ml
Rice Vinegar
-
1
tbsp
Sesame Oil
-
1
tbsp
Sesame Seeds
-
50
ml
Water
Rayu Mayonnaise:
-
4
tbsp
Mayonnaise
-
4
tbsp
Peanut Rayu
To Serve:
-
100
g
Crispy Onions
-
100
g
Kimchi
Method
- Combine the mayonnaise and peanut rayu to create a rayu mayonnaise.
- In a second bowl, to make the pickled cucumbers, combine the rice vinegar, water, caster sugar, sesame oil and seeds.
- Stir with a whisk until the sugar is dissolved and add the sliced cucumber and leave to marinate for 20-30 minutes in the cold liquid.
- Drizzle some oil on the pre-heated barbeque ridge or griddle pan and add the burgers.
- Over indirect heat or medium/low heat, cook the burgers on both sides for 4-5 minutes each side until cooked through.
- Once the burgers are cooked, drizzle the burger buns with olive oil and warm on the barbecue. When warmed, remove from the barbecue and place on a serving platter.
- Assemble the burgers on brioche buns with rayu mayonnaise, pickled cucumber, crispy onions and kimchi.
