eCook Meal
Piekenierskloof’s Bunless Beef Burger
with kimchi mayo
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 edamame beans. Best enjoyed with the recommended Piekenierskloof wine.
Serving guide
Choose your portion size.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 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
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. 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 garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste), the bulgogi sauce, and the edamame beans. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove from the pan.
Kimchi MAYO
In a small bowl, combine the Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the seeds.
BROWNED Beef
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patty [patties]|#7DA0D7 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 salad leaves and top with the roasted Beetroot, the juicy patty [patties]|#7DA0D7 and generously pour over the bulgogi sauce. Finish by topping with the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 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
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. 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 garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste), the bulgogi sauce, and the edamame beans. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove from the pan.
Kimchi MAYO
In a small bowl, combine the Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the seeds.
BROWNED Beef
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patty [patties]|#7DA0D7 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 salad leaves and top with the roasted Beetroot, the juicy patty [patties]|#7DA0D7 and generously pour over the bulgogi sauce. Finish by topping with the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 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
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. 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 garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste), the bulgogi sauce, and the edamame beans. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove from the pan.
Kimchi MAYO
In a small bowl, combine the Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the 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 salad leaves and top with the roasted Beetroot, the juicy patties and generously pour over the bulgogi sauce. Finish by topping with the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 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
Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. 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 garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the Gochujang (to taste), the bulgogi sauce, and the edamame beans. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove from the pan.
Kimchi MAYO
In a small bowl, combine the Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the 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 salad leaves and top with the roasted Beetroot, the juicy patties and generously pour over the bulgogi sauce. Finish by topping with the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.25
for 4 servings · R41.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Edamame Beans needs 120 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 24% of packR21.60
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Sesame Seeds needs 40 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Kimchi needs 120 gAsian Kimchi Flavoured Noodles 88 g 88 g at R19.99 · 1.36× packR27.26
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Gochujang needs 20 mlRoasted Tomato and Gochujang Pasta Sauce 375 ml 375 ml at R77.99 · 5% of packR4.16
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Bulgogi Sauce
- Hellmann's Tangy Mayonnaise
- Beef Burger Patties
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Piekenierskloof’s Bunless Beef Burger?
The preparation time for Piekenierskloof’s Bunless Beef Burger with kimchi mayo is between 30 and 50 minutes.
What is the total time required to make Piekenierskloof’s Bunless Beef Burger with kimchi mayo?
The total time required to make Piekenierskloof’s Bunless Beef Burger with kimchi mayo is between 40 and 60 minutes.
How many servings does Piekenierskloof’s Bunless Beef Burger provide?
4 servings
What are the main ingredients in Piekenierskloof’s Bunless Beef Burger?
Beef Burger Patties, Beef Burger Patty/ies, Beetroot, Bulgogi Sauce, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Gochujang, Hellmann's Tangy Mayonnaise, Kimchi, Salad Leaves, Spring Onion, Spring Onions, White Sesame Seeds
What is the nutritional information of Piekenierskloof’s Bunless Beef Burger?
Calories: 792, Carbs: 41 grams, Fat: grams, Protein: 39.3 grams, Sugar: 15.7 grams, Salt: 1763 grams
How do I prepare Piekenierskloof’s Bunless Beef Burger?
YOU MADE THAT, CHEF!: Make a bed of salad leaves and top with the roasted beetroot, the juicy patty [patties]|#7DA0D7 and generously pour over the bulgogi sauce. Finish by topping with the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo. BROWNED BEEF: Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patty [patties]|#7DA0D7 until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season. KIMCHI MAYO: In a small bowl, combine the kimchi with the mayo and a splash of water. Season and set aside. When the beetroot is done, toss with ½ the seeds. GOCHUJANG & BULGOGI SAUCE: Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. 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 garlic and the ginger and fry until fragrant, 30-60 seconds (shifting constantly). Mix in the gochujang (to taste), the bulgogi sauce, and the edamame beans. Simmer until thickening, 1-2 minutes (shifting occasionally). Remove from the pan. 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. UN-BEET-ABLE: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Piekenierskloof’s Bunless Beef Burger?
Beef Burger Patties, Beef Burger Patty/ies, Beetroot, Bulgogi Sauce, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Gochujang, Hellmann's Tangy Mayonnaise, Kimchi, Salad Leaves, Spring Onion, Spring Onions, White Sesame Seeds
How many calories does Piekenierskloof’s Bunless Beef Burger have?
792 calories
How much fat content does Piekenierskloof’s Bunless Beef Burger have?
grams