Bulgogi burgers with quick-pickled cucumbers
- Preparation and cooking time
- Total time
- + chilling + pickling
- Easy
- Serves 4
Skip to ingredients
- 200ml rice vinegar
- 75g caster sugar
- 1 tsp ground turmeric
- 1 or 1 medium cucumber Lebanese cucumberthinly sliced
- 4 tsp sunflower or vegetable oil
- 4 brioche buns or soft white burger buns
- 5 tbsp mayonnaise
- 1 tsp toasted sesame oil
- ½ small white cabbagecored and finely shredded
BULGOGI BURGERS
- 2 tsp soft light brown sugar
- 4 tsp light soy sauce
- 500g beef mince
- 50g soft breadcrumbs
- 2 cloves garliccrushed
- grated to make 2 tsp ginger
- 2 tbsp gochujangplus extra for serving (optional)
- 2 tbsp toasted sesame seeds
- a generous grinding black peppercorns
Nutrition: per serving
- kcal896
- fat59.3g
- saturates12.2g
- carbs55.7g
- sugars22.7g
- fibre3.6g
- protein33.1g
- salt2g
Method
step 1
To make the burgers, whisk together the sugar and the soy sauce in a bowl until the sugar has dissolved. Add the other burger ingredients and use your hands to mix and squash everything together. Roughly quarter and shape into 4 patties. Chill for at least 30 minutes to firm up.
step 2
Put the vinegar, caster sugar, turmeric and a pinch of salt in a small pan and bring to the boil. Bubble for 1 minute, then put the cucumber slices into a bowl and pour over the pickling liquid. Leave for 30 minutes or until cool.
step 3
Rub the burger patties with 1 tsp of oil each and heat a large heavy-bottomed, non-stick frying pan over a medium heat. Fry the burgers for 5-6 minutes on each side or until cooked through. Warm the buns in a low oven at the same time.
step 4
Split the buns, mix the mayonnaise with the sesame oil and spread on all sides. Sandwich each beef burger with some of the pickled cucumber and a handful of shredded cabbage – plus an extra smear of gochujang, if you like.
