Photographer: James Moffatt, Luisa Brimble. Stylist: Olivia Blackmore.
Skip the storebought burger patties and impress your family with these flavour-packed pork burgers. These juicy pork patties are made with the deliciously intense flavours of Korean spices, served on buttery brioche buns with a spicy kimchi salad.
Ingredients
Method
Heat a covered gas barbecue with all burners set to high and hood closed. Alternatively, prepare a charcoal barbecue to medium heat.
Place pork, wombok, green onion, 1 tablespoon of the miso, 1 tablespoon of the gochujang, the soy sauce, pepper and sesame oil in a large bowl. Mix with your hands to combine well. Season with salt. Divide mixture into 6 portions and shape into patties.
Drain kimchi, reserving 1 tablespoon of the liquid. Combine kimchi and carrot in a medium bowl.
Combine reserved kimchi liquid and mayonnaise with the remaining miso and gochujang miso in a bowl.
Cook patties on grill for 5 minutes each side or until cooked through. Toast the buns, cut-side down, on grill for 30 seconds or until lightly charred.
Divide kimchi salad and coriander among bun bases, dollop with mayonnaise mixture, then top with pork patty. Top with the bun lid and serve.
What to serve with pork burgers
This recipe makes six pork burgers to feed a very happy crowd. Serve the burgers with classic hot chips, or choose a new favourite side from our collection of potato recipes.
Notes on ingredients
- Wombok, also called Chinese cabbage, is milder and more tender than regular cabbage.
- Gochujang is a Korean spice paste made of red chillies, rice and fermented soybeans.
- Kimchi is a Korean dish of spicy, tangy fermented cabbage and other vegetables. You can buy kimchi in supermarkets or make your own with this recipe.
