Kim-cheese crunch burgers
Prep
20 mins
Cook
5 mins
Servings
4
Difficulty
Medium
Here's my go to burger when I want something with real zing and attitude. The kimchi paste adds this amazing spicy kick that transforms basic burgers into something genuinely exciting, plus it's packed with probiotics that are brilliant for your digestion. What I love most is how quick these come together, ready in just 25 minutes from start to finish. The prawn crackers give you this addictive crunch that elevates the whole thing, and honestly, it's such an easy way to impress people without breaking a sweat in the kitchen. Trust me, once you make these, you'll be craving them constantly.
Ella x
Ingredients
- 2 tspkimchi paste
- 4 tbspmayonnaise
- ¼white cabbage
- 454 grams4 beef smash burgers with bone marrow
- 140 gramsred leicester cheese & sriracha burger melts(pack Red Leicester Cheese & Sriracha Burger Melts (4 slices))
- 4brioche burger buns
- 2 handful/ssharwood’s prawn crackers(prawn crackers)
- 1pickles(sliced (optional))
Detail level
Instructions
- 1
Prepare and light a barbecue. In a large bowl, mix the kimchi paste with the mayonnaise, then toss through the cabbage to make a slaw; season. Take 2 pieces of baking parchment. Put one on a chopping board, then put a burger on top and cover with the other piece of parchment. Using the bottom of a pan (or burger press), smash the burger, until it’s a bit bigger than the diameter of the buns. Peel away the parchment and set aside on a plate; repeat with the remaining burgers.
- 2
When the barbecue is really hot, carefully lay the burgers onto the grill. Cook for 3 minutes until crisp on the bottom, then flip, top with a cheese slice, put the lid on or cover with a metal bowl and cook for another 3-4 minutes until the cheese is oozing and the burger is thoroughly cooked through, no pink meat remains and the juices run clear. Meanwhile, halve and toast both sides of the buns on the barbecue (they only need a minute or so).
- 3
When ready to serve, crumble a few prawn crackers through the slaw, then spread a little slaw on the bottom of a bun, put a burger on top, top with a little more slaw and the pickles (if using), crumble over some more prawn crackers, then finish with the bun lid. Repeat with the remaining burgers and tuck in.
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