Makes 2 burgers
Equipment Burger press
Ingredients
250g Hunts Premium Beef Smashed Burger Mix
2 burger buns
4 slices cheese
Salt
Pickled cucumber
1⁄2 tbsp sugar
1 tbsp white wine vinegar, or rice vinegar
1 tbsp water
1⁄4 cucumber, sliced
1⁄2 tsp toasted sesame seeds
Kimchii slaw
50g kimchi
40g mayonnaise
Method:
1 Begin by making a quick pickle. In a small pan, heat the sugar, vinegar and
water with a pinch of salt until the sugar has dissolved. Take off the heat, add
the cucumbers and sesame seeds and set aside.
2 Strain as much liquid out of the kimchi as you can, pouring the liquid over
the cucumbers. Mix the mayonnaise through the kimchi vegetables to create
the slaw.
3 Heat a wide cast-iron or stainless steel frying pan over medium heat and let
it get properly hot. While it’s heating, divide the smashed burger mix into four equal
portions and shape them into thick puck shapes. Add the hot pan and press
down using the burger press (or you can use the bottom of a small pan) to
form very thin patties. Season generously with salt and pepper, then cook for
about 30 seconds on each side. Once flipped, place a cheese slice on top and
cover over the pan with a lid for the remaining 30 seconds- this will create
steam and melt the cheese.
4 Toast the buns and spread some kimchi slaw over the bottom half. Add a
pattie then some pickled cucumbers, then another pattie and top with the
lid. Wrap up in greaseproof paper and leave in a warm place for 5 minutes
before serving. This gently steams the buns and allows the juices to rest into
the bread - delicious!
