The burger that dreams are made of! A succulent Wagyu patty paired perfectly with the umaminess of Sepial’s kimchi and rich melted cheese. Sided with a fresh, zesty slaw and sesame seed-laced potato chips, Togarashi seasoning, roasted nori and sesame oil. Sumptuous!
Wonderful Wagyu Kimchi Burger
Wonderful Wagyu Kimchi Burger
with Togarashi-infused chips & a zesty slaw
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Fresh Coriander
- Grated Mozzarella & Cheddar Cheese Mix
- Kewpie Mayo
- Kimchi
- Lime
- Limes
- Mixed Sesame Seeds
- Nori Sheet
- Nori Sheets
- Potato
- Schoon Hamburger Bun
- Schoon Hamburger Buns
- Sesame Oil
- Shredded Cabbage
- Togarashi Spice
- Wagyu Burger Patties
- Wagyu Burger Patty
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 25-30 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
ZESTY SLAW & CRUNCHY NORI
Place the shredded cabbage and ½ the chopped coriander in a salad bowl. Toss through 10ml of olive oil, a squeeze of lime juice, and the zest to taste. Season and set aside for serving. Place the nori in the oven (no need for a roasting tray) and roast for 4-5 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
TOASTY SEEDS & CHEESY BUN
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Butter the halved bun (optional). Sprinkle the grated cheese over the bottom half of the bun and set aside.
WONDROUS WAGYU
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the patty for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for a few minutes before serving.
CHIP, CHIP HOORAY!
Once the chips are done, remove from the oven and turn the oven on to the grill setting. Toss ½ the nori crumbs, the toasted sesame seeds, sesame oil and the togarashi spice through the chips until well combined – taste and season if necessary. Set aside. Place the bun halves in the oven cheese-side up for 2-3 minutes until melted and beginning to brown and the bread is warmed through.
LOAD UP AND INDULGE!
Top the cheese-covered bun half with a juicy wagyu patty and pile on the chopped kimchi. Scatter over the remaining coriander, smear the other half of the bun with some kewpie mayo and close up the burger. Pile the sesame-infused chips on the side with the remaining mayo for dipping. Serve with the zesty slaw and sprinkle over the remaining nori crumbs. Absolutely scrumptious!
Potato - 200g
Shredded Cabbage - 75g
Fresh Coriander - 4g
Lime - 1
Nori Sheet - 1
Mixed Sesame Seeds - 5ml
Schoon Hamburger Bun - 1
Grated Mozzarella & Cheddar Cheese Mix - 30g
Wagyu Burger Patty - 1
Sesame Oil - 7,5ml
Togarashi Spice - 5ml
Kimchi - 30g
Kewpie Mayo - 15ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 25-30 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
ZESTY SLAW & CRUNCHY NORI
Place the shredded cabbage and ½ the chopped coriander in a salad bowl. Toss through 20ml of olive oil, a squeeze of lime juice, and the zest to taste. Season and set aside for serving. Place the nori in the oven (no need for a roasting tray) and roast for 4-5 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
TOASTY SEEDS & CHEESY BUN
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Butter the halved buns (optional). Sprinkle the grated cheese over the bottom half of the buns and set aside.
WONDROUS WAGYU
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for a few minutes before serving.
CHIP, CHIP HOORAY!
Once the chips are done, remove from the oven and turn the oven on to the grill setting. Toss ½ the nori crumbs, the toasted sesame seeds, sesame oil and the togarashi spice through the chips until well combined – taste and season if necessary. Set aside. Place the bun halves in the oven cheese-side up for 2-3 minutes until melted and beginning to brown and the bread is warmed through.
LOAD UP AND INDULGE!
Top the cheese-covered bun half with a juicy wagyu patty and pile on the chopped kimchi. Scatter over the remaining coriander, smear the other half of the bun with some kewpie mayo and close up the burger. Pile the sesame-infused chips on the side with the remaining mayo for dipping. Serve with the zesty slaw and sprinkle over the remaining nori crumbs. Absolutely scrumptious!
Potato - 400g
Shredded Cabbage - 150g
Fresh Coriander - 8g
Lime - 1
Nori Sheet - 1
Mixed Sesame Seeds - 10ml
Schoon Hamburger Buns - 2
Grated Mozzarella & Cheddar Cheese Mix - 60g
Wagyu Burger Patties - 2
Sesame Oil - 15ml
Togarashi Spice - 10ml
Kimchi - 60g
Kewpie Mayo - 30ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
ZESTY SLAW & CRUNCHY NORI
Place the shredded cabbage and ½ the chopped coriander in a salad bowl. Toss through 30ml of olive oil, a squeeze of lime juice, and the zest to taste. Season and set aside for serving. Place the nori in the oven (no need for a roasting tray) and roast for 4-5 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
TOASTY SEEDS & CHEESY BUN
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Butter the halved buns (optional). Sprinkle the grated cheese over the bottom half of the buns and set aside.
WONDROUS WAGYU
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for a few minutes before serving.
CHIP, CHIP HOORAY!
Once the chips are done, remove from the oven and turn the oven on to the grill setting. Toss ½ the nori crumbs, the toasted sesame seeds, sesame oil and the togarashi spice through the chips until well combined – taste and season if necessary. Set aside. Place the bun halves in the oven cheese-side up for 2-3 minutes until melted and beginning to brown and the bread is warmed through.
LOAD UP AND INDULGE!
Top the cheese-covered bun half with a juicy wagyu patty and pile on the chopped kimchi. Scatter over the remaining coriander, smear the other half of the bun with some kewpie mayo and close up the burger. Pile the sesame-infused chips on the side with the remaining mayo for dipping. Serve with the zesty slaw and sprinkle over the remaining nori crumbs. Absolutely scrumptious!
Potato - 600g
Shredded Cabbage - 225g
Fresh Coriander - 12g
Limes - 2
Nori Sheets - 2
Mixed Sesame Seeds - 15ml
Schoon Hamburger Buns - 3
Grated Mozzarella & Cheddar Cheese Mix - 90g
Wagyu Burger Patties - 3
Sesame Oil - 22,5ml
Togarashi Spice - 15ml
Kimchi - 90g
Kewpie Mayo - 45ml
CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
ZESTY SLAW & CRUNCHY NORI
Place the shredded cabbage and ½ the chopped coriander in a salad bowl. Toss through 40ml of olive oil, a squeeze of lime juice, and the zest to taste. Season and set aside for serving. Place the nori in the oven (no need for a roasting tray) and roast for 4-5 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
TOASTY SEEDS & CHEESY BUN
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Butter the halved buns (optional). Sprinkle the grated cheese over the bottom half of the buns and set aside.
WONDROUS WAGYU
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned and cooked through. (This time frame will yield a medium-rare result.) Remove from the pan and set aside to rest for a few minutes before serving.
CHIP, CHIP HOORAY!
Once the chips are done, remove from the oven and turn the oven on to the grill setting. Toss ½ the nori crumbs, the toasted sesame seeds, sesame oil and the togarashi spice through the chips until well combined – taste and season if necessary. Set aside. Place the bun halves in the oven cheese-side up for 2-3 minutes until melted and beginning to brown and the bread is warmed through.
LOAD UP AND INDULGE!
Top the cheese-covered bun half with a juicy wagyu patty and pile on the chopped kimchi. Scatter over the remaining coriander, smear the other half of the bun with some kewpie mayo and close up the burger. Pile the sesame-infused chips on the side with the remaining mayo for dipping. Serve with the zesty slaw and sprinkle over the remaining nori crumbs. Absolutely scrumptious!
Potato - 800g
Shredded Cabbage - 300g
Fresh Coriander - 15g
Limes - 2
Nori Sheets - 2
Mixed Sesame Seeds - 20ml
Schoon Hamburger Buns - 4
Grated Mozzarella & Cheddar Cheese Mix - 120g
Wagyu Burger Patties - 4
Sesame Oil - 30ml
Togarashi Spice - 20ml
Kimchi - 120g
Kewpie Mayo - 60ml
Woolies Products in this dish
