What to do, what to do… You’re craving Korean food but also in the mood for a burger, but don’t want a carb-heavy dinner. Simply make this recipe, Chef! A juicy beef patty is loaded with oven-roasted beetroot, crisp greens, an umami-fied combo of gojuchang & bulgogi sauce, plus daikon matchsticks. Finished with kimchi mayo.
Korean-style Bunless Beef Burger
Korean-style Bunless Beef Burger
with kimchi mayo & daikon "chips"
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Burger Patties
- Beef Burger Patty
- Beetroot
- Bulgogi Sauce
- Daikon Rounds
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Gochujang
- Kimchi
- Salad Leaves
- Spring Onion
- Spring Onions
- Tangy Mayo
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOCHUJANG & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 2-3 minutes (shifting occasionally). Season and remove from the pan.
KIMCHI MAYO
In a small bowl, combine the chopped kimchi with the mayo and a splash of water. Season and set aside. When the beetroot is done, toss with ½ the toasted seeds.
BROWNED BEEF
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted beetroot, the juicy patty and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
Beetroot - 200g
White Sesame Seeds - 10ml
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Gochujang - 5ml
Bulgogi Sauce - 50ml
Kimchi - 30g
Tangy Mayo - 50ml
Beef Burger Patty - 1
Salad Leaves - 40g
Daikon Rounds - 30g
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOCHUJANG & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 3-4 minutes (shifting occasionally). Season and remove from the pan.
KIMCHI MAYO
In a small bowl, combine the chopped kimchi with the mayo and a splash of water. Season and set aside. When the beetroot is done, toss with ½ the toasted seeds.
BROWNED BEEF
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted beetroot, the juicy patties and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
Beetroot - 400g
White Sesame Seeds - 20ml
Spring Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Gochujang - 10ml
Bulgogi Sauce - 100ml
Kimchi - 60g
Tangy Mayo - 100ml
Beef Burger Patties - 2
Salad Leaves - 80g
Daikon Rounds - 60g
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOCHUJANG & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 3-4 minutes (shifting occasionally). Season and remove from the pan.
KIMCHI MAYO
In a small bowl, combine the chopped kimchi with the mayo and a splash of water. Season and set aside. When the beetroot is done, toss with ½ the toasted seeds.
BROWNED BEEF
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted beetroot, the juicy patties and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
Beetroot - 600g
White Sesame Seeds - 30ml
Spring Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Gochujang - 15ml
Bulgogi Sauce - 150ml
Kimchi - 90g
Tangy Mayo - 150ml
Beef Burger Patties - 3
Salad Leaves - 120g
Daikon Rounds - 90g
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOCHUJANG & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 4-5 minutes (shifting occasionally). Season and remove from the pan.
KIMCHI MAYO
In a small bowl, combine the chopped kimchi with the mayo and a splash of water. Season and set aside. When the beetroot is done, toss with ½ the toasted seeds.
BROWNED BEEF
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted beetroot, the juicy patties and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
Beetroot - 800g
White Sesame Seeds - 40ml
Spring Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Gochujang - 20ml
Bulgogi Sauce - 200ml
Kimchi - 120g
Tangy Mayo - 200ml
Beef Burger Patties - 4
Salad Leaves - 160g
Daikon Rounds - 120g
Woolies Products in this dish
