Mike Van de Elzen: Kimchi burgers with Asian slaw & Gochujang sauce

This week is a little bit different as we are launching our beef patty and meatball range with Green Meadows beef. So I want to share a recipe with the listeners around the Beef and Kimchi patty.   This recipe calls for a Korean chili paste called Gochujang, which is a popular fermented red chilli paste. Its' sweet but also savoury flavours make it really good for meat marinades or combined with vinegar and sesame oil, a delicious condiment for crispy eggplant, world famous Korean fried chicken, or in our case, a kimchi burger.  Readily available from most supermarkets now, and it's worth having some on hand.  Kimchi burgers with Asian slaw & Gochujang sauce  Cook time: 12 minutes  Prep time: 20 minutes  Serves: 4  1pkt Kimchi burger patties   4 soft burger buns, cut in 1/2 & toasted   1/4 white cabbage, finely shredded   1 carrot, peeled & grated   2 spring onions, washed & sliced   4 gherkins, sliced (I love sweet and sour)   1 tbsp mayonnaise   1/2 cup coriander, chopped   1 tsp sesame seed oil salt and pepper     Gochujang sauce   3 tbsp tomato sauce  2 tbsp Gochujang  2 tbsp honey   1 tbsp brown sugar   2 tbsp soya sauce   4 cloves garlic, peeled and crushed   1 tbsp sesame seed oil  Make up the Gochujang sauce first.   Combine the ingredients for the Gochujang sauce and mix well until combined, set aside.   In a mixing bowl, combine the shredded cabbage with the carrots, spring onion, gherkins and mayonnaise. Season and mix well.   Pan-fry or BBQ the beef and kimchi patties as per packet instructions.   Once the patties are cooked, spoon some Gochujang sauce onto the top and bottom bun. Place a small mound of Asian slaw on the bottom bun and top with the pattie. Mike’s website – goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.