Ridiculously indulgent and ideal weekend fare, these sliders are pepped up with Asian kitchen staples. I've suggested sriracha for spice here but if you have a tub of gochujang in the fridge waiting to be used up, use that instead.
Prep: 5 minutes
Cook: 25 minutes
- 1 tbsp sesame oil
- Bunch of spring onions (scallions), thinly sliced
- 3 carrots, julienned
- 2 garlic cloves, finely sliced
- 500g minced beef (15% fat)
- 2 tbsp soft dark brown sugar
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp gochujang
- 12 brioche slider burger buns
- 3 tbsp toasted sesame seeds
For the pickled chilli cucumber:
- 1 cucumber, peeled,thinly sliced
- 1 green finger chilli, thinly sliced
- 75ml rice wine vinegar
- 75ml water
- 3 star anise
- 2 tbsp caster sugar
For the burger sauce
- 2 tbsp gochujang (or to your level of spiciness)
- 6 tbsp mayonnaise
- Heat the oil in a frying pan (skillet) and gently fry the spring onions (save a handful to garnish), carrot and garlic for 5 minutes until tender.
- Add the minced beef and increase the heat to brown all over.
- Add the sugar, soy sauce, sesame oil, rice vinegar, gochujang and a splash of water and bubble gently for 20 minutes, adding a splash more water if it starts to get too dry.
- Meanwhile, put the cucumber and chilli in a bowl. Pour the vinegar into a small pan with the same amount of water and the star anise and sugar.
- Heat until the sugar has dissolved, then pour the hot pickling liquid over the cucumber and chilli and set aside for at least 10 minutes.
- To make the burger sauce, mix the gochujang and mayonnaise until combined.
- Spread with the gochujang mayo, toast the brioche buns. Fill with the sticky mince. Scatter with the remaining spring onions, top with the pickled cucumber, toasted sesame seeds and serve.