How to Make a Bulgogi Burger with Halloumi Fries and a side of Kimchi Slaw

Prep Time

Cook Time

Cuisine

The Dish

• Beef Bulgogi Burger
• Kimchi Slaw
• Side of Halloumi Fries

Costing Advice*

• Burger pate: €1.36
• Halloumi fries: €0.82
• Kimchi slaw: €0.19
• Garnish: €0.72
• Per portion: €3.09

Pricing Advice*

• Menu price: €11.95
• Gross profit per portion: €8.86

Burger

• Chuck steak mince (500g)
• High fat steak mince (300g)
• Red onion (180g)
• Ginger (80g)
• Garlic cloves (x3)
• Soy sauce (50ml)
• Sesame oil (10ml)
• Fish sauce (50ml)
• Rice wine vinegar (100ml)
• Korean chilli paste (half a tbsp)
• Pear (half)
• Salt and pepper
• Handful of coriander
• Brioche bun

Kimchi Slaw

• Chinese cabbage (300g)
• White onion (half)
• Carrot (x1)
• Garlic cloves (x3)
• Ginger (85g)
• Fresh lime (x1)
• Fresh coriander (5-10g)
• Fish sauce (x3 tbsp)
• Rice wine vinegar (x3 tbsp)
• Korean chilli paste (x1 tbsp)
• Sriracha sauce (x1 tbsp)
• Sugar (x1 tbsp)
• Pinch of salt

Burger

1. Take 500g chuck steak mince and mix with 300g high fat steak mince
2. Peel and finely dice 180g red onion
3. 80g ginger remove skin finely grate with 3 cloves garlic

Marinade

For the marinade you'll need to combine:

1. 50ml soy sauce
2. 10ml sesame oil
3. 50ml fish sauce
4. 100ml rice wine vinegar
5. 1/2 tbsp Korean chilli paste
6. Next fry off the onions, garlic and ginger until soft
7. Once soft add in the marinade and reduce by half
8. This mix ready to be placed into burger mix
9. Add half a grated pear into mix, season with salt and pepper
10. Chop up handful of fresh coriander and add into kitchen aid with a paddle
11. Grind all together for 2 minutes

Weigh out 200g balls of patties, shape and place onto try. Refrigerate for 2 hours.

Kimchi Slaw

1. Chop up 300g Chinese cabbage
2. Thinly slice 1/2 a white onion
3. Take 1 Carrot, peel and grate into cabbage
4. Peel 3 cloves of Garlic and finely chop
5. 85g Ginger peel and finely grated
6. 1 Fresh lime. Take juice and zest - push lime inside out to maximise juice. Be careful not to get any pips into it
7. 5-10g Fresh coriander finely chop and place into mix

Next we add to the mix:

1. 3 tbsp Fish sauce
2. 3 tbsp Rice wine vinegar
3. 1 tbsp Korean chilli paste
4. 1 tbsp Sriracha sauce
5. 1 tbsp Sugar
6. Pinch of Salt

Now marinate together then place into kilner jar to ferment for at least 2 hours (can be kept up to 2 weeks).

Fries

1. Take 500g (2 packets) of halloumi cheese and cut into your desired chip size
2. Place into bowl of corn flour and season them place into fryer until gold and crispy
3. Drain fries off into a bowl to get rid of excess oil
4. Season with salt and you're good to go

Now we make the final preparations for the burger:

1. Pan fry patties for 8-14 mins on medium to high heat - depends on thickness of burgers
2. Add 2 slices smoked cheese to finish off and melt down, ready to serve

Burger Sauce

1. Mix 3 tbsp mayonnaise and 1 tbsp sriracha sauce mixed
2. Slice 2 gherkins, placed onto cocktail sticks and poke into burgers

• Buffalo Induction Hob
• Kitchenaid Mixer
• Buffalo Induction Fryer
• Cast Iron Cookware
• Chefs Knives
• Chefs Clothing
• Utensils

• Fiesta Skewers
• Greaseproof Paper
• Disposable Wooden Forks
• Fiesta Wooden Boat
• Jantex Blue Roll
• Disposable Gloves