Korean Beef Burger

Korean Beef Burger

with Pickled Veggies and Gochujang Mayo

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The ever-popular Korean rice bowl has been re-imagined as a delicious burger and we are egg-cited! (Pun intended!) But seriously, the egg on top makes all the difference!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

56 g

Spring Mix

66 g

Mini Cucumber

3 unit


56 g

Carrot, julienned

3 g


7 g


2 tbsp


(ContainsWheat/Blé, Soy/Soja)

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

½ tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

2 tbsp

Rice Vinegar


1 tbsp

Sesame Seeds


Not included in your delivery

2 tbsp


1.75 tsp


¼ tsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat52 g
Saturated Fat14 g
Carbohydrate59 g
Sugar20 g
Dietary Fiber4 g
Protein45 g
Cholesterol100 mg
Sodium1860 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Thinly slice cucumber. Thinly slice radishes. Roughly chop cilantro. Peel, then mince or grate garlic. Add vinegar and 1/2 tbsp sugar (dbl for 4 ppl) to a medium microwaveable bowl. Season with salt. Microwave in 15 second increments, stirring between each, until sugar dissolves. Add cucumbers and radishes to the bowl, then stir to combine. Place in fridge to cool.


Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Combine beef and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form mixture into 2 equal-sized patties (4 patties for 4 ppl). Lightly press a thumb print halfway into each patty. (NOTE: Don't push all the way through!) Heat the same pan (from step 1) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.** (TIP: Don't overcrowd the pan; cook the patties in two batches if needed!) Transfer to a plate and cover to keep warm.


While patties cook, halve buns. Arrange on a baking sheet, cut-side up. Broil buns in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!) While buns toast, stir together gochujang, mayo, 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Reference garlic guide.)


Add soy sauce, 2 tsp pickling liquid and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Drain pickled veggies and discard remaining liquid. Add spring mix, carrots, pickled veggies and sesame seeds to bowl with dressing, then toss to combine. Spread gochujang mayo on buns. Top bottom buns with patties, some salad, cilantro, then top buns. Divide burgers and remaining salad between plates.


In Step 3, while patties cook, heat a medium non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny!) Top patties with eggs.