Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves 4
Prep Time: 20mins
Cook Time: 10mins
- 500g beef mince
- 4 burger buns
- 1 x Iceberg Lettuce (sliced)
- 1 Tomato - Sliced
- 1 small onion thinly sliced
- 4 slices of cheese
Burger Mix:
- 2 spring onions
- 4 cloves of garlic
- 1/2inch of ginger peeled and sliced
- 1tsp Lee Kum Kee Premium light soy sauce
- 4 tbsp Ssamjang
- 1 tsp Lee Kum Kee Pure sesame oil
- 1tsp brown Sugar
- Pinch of ground black pepper
Lotus Root Crisps
- 1 10cm piece of lotus root, peeled and very thinly sliced
- Vegetable oil, for frying
- salt for seasoning
Kimchi Ketchup:
- 4 garlic cloves
- 1 onion finely sliced
- 380g tomatoes sliced
- 100g kimchi finely sliced
- 1 tbsp kimchi juice
- 1 tbsp sugar
- 1 tbsp white wine vinegar
- Pinch of salt
Method
- In a food processor, add in your spring onion, garlic and ginger, light soy sauce, ssamjang, sesame oil, sugar and black pepper. Blend to a smooth paste and mix into the beef mince.
- Divide the burgers out into 4 patties. Flatten to approximate Heat a frying pan and pan fry each side for 3-4 minutes until cooked.
- To make the kimchi ketchup, in a pan, saute the garlic and onions for 3-4minutes, then add in your tomatoes and kimchi. Slowly reduce until the sauce is thickened, 10-15mins. Add in a pinch of salt, sugar and vinegar. If you like your ketchup to be chunky you can leave as it is, or if you want it to be smooth, blitz it to be a smooth ketchup.
- To make the lotus root crips, heat 1inch of oil in a frying pan to 175degrees. When the oil is up to temp, add your slices of lotus root into the hot oil and shallow fry for 2-3 mins on each side until they are golden brown. Set them onto some kitchen paper, when slightly cooled, sprinkle with some salt, set aside.
- To assemble the burger, lightly toast the baps, then add one layer of lettuce, tomatoes, onions, burger, cheese and top with the kimchi ketchup and extra kimchi if desired. Serve with a side of lotus root crisps.
