Spicy Korean Style Smash Burgers
If you’re a fan of spice, this is going to be your jam.
Prep: 10 minutes | Cook: 7 minutes | Total: 17 minutes | Serves: 2
Ingredients:
Shopping List:
Patties:
400g Pork Mince
1 tsp Minced Garlic
1 tsp Minced Ginger
1 Tbsp Soy Sauce
1 tsp Sesame Oil
1 Spring Onion, Finely Chopped
2 tsp Chilli Oil
Spicy Sauce:
1/2 Cup Kewpie Mayo
2 tsp Buldak Hot Sauce
Everything Else:
2 Brioche Burger Buns
Kimici
2 Eggs
1 Spring Onion, Chopped
Crispy Shallots
Special Equipment:
Hot Plate
Burger Press
METHOD:
Step 1
Preheat your bbq to a medium high heat. For this cook, I’m using my Weber Master Touch and Quetensils Hot Plate.
Step 2
Burger Patties:
Add all the patty ingredients to a bowl, then using your hands combine the mixture, massaging the flavours together. Divide the mince mixture into four, then roll into even sized meatballs. Cover and refrigerate until needed.
Step 3
For the Spicy Sauce:
Simply add the kewpie mayo and buldak hot sauce to a small bowl and mix until combined. If you can’t find buldak hot sauce, you could sub this out for sriracha.
Step 4
The Cook:
Cut the brioche buns in half and toast until golden brown.
Place each meatball onto a greased hot plate with a little bit of space between. Using the burger press, smash the patties until flat, roughly pencil thickness. Cook the patties for 1-2 minutes, flip, then cook for a further 1-2 minutes.
Next, Crack the eggs and fry until cooked to your liking. I prefer mine sunny side up.
Step 5
The Build:
Spread a healthy amount of the spicy sauce to the top and bottom of each bun, then add a spoonful of kimchi to the bottom bun. Place the patty and egg over the top, and garnish with chopped spring onions and crispy shallots.