Korean Beef Burger

Our sixth food and wine pairing in this series is the 2019 Adelaide Hills Tempranillo which another_food_blogger has matched with a spicy Korean Beef Burger.  The dry, long after palate balancing subtle underlying fruit sweetness in the Adelaide Hills Tempranillo make it a great accompaniment to this rich Korean Beef Burger.

Enjoy.

serves 4

Ingredients

Beef mince x 700-720g (divided into 4 burgers)
Buns x 4
American cheese x 4-8 (I like 2 slices per burger)
Wombok x 100g (finely chopped)

Aioli

Garlic x 1 clove – crushed
Lime juice x 1 tsp
Rice vinegar x 1 tbsp
Egg yolks x 2
Gochujang paste x 3 tbsp
Canola oil x 100ml
Olive oil x 100ml
Cold water x 1 tbsp
Salt

Slaw

Wombok x 50g
Carrot x 1
Red cabbage x 50g
Spring onion x 1
Apple x ½
Coriander x handful
Sesame seeds x 1 tbsp

Slaw Dressing

Rice vinegar x 3 tbsp
Gochujang paste x 2 tbsp
Fish sauce x 2 tsp
Olive oil x 5 tbsp
Sesame oil x 1 tsp
Maple syrup x 1 tsp

Method

Aioli

1. Place all ingredients EXCEPT oil and water in a food processor and blitz or 10-15 second
2. Combine the 2 oils together and while blending gradually add the oil. The sauce should be quite thick at this point.  Add the cold water while still blending to thin it out to a pourable state

Slaw

1. Chop all slaw ingredients EXCEPT coriander & sesame seeds finely. Mix together with the coriander & sesame seeds
2. Place all slaw dressing ingredients into a food processor or bowl and either blend or whisk together until smooth
3. Pour over slaw

Burger

1. Heat your BBQ to 200c, season & oil burgers and cook for 2-3 minutes, flip and cook for 1 more minute and then add cheese and cook for 2 more minutes
2. Remove burgers from BBQ and allow to rest for 2 minutes before serving
3. Toast buns

Assembly

1. Place aioli and shredded wombok on base of bun, top with burger, slaw and more aioli
2. DEMOLISH

Essential Tools

• Chef knives
• Chopping board
• Measuring utensils
• Small food processor
• BBQ or grill pan
• Mixing bowl

Tips/Tricks

• If using a grill pan/frying pan allow a further minute or 2 for cook time
• Wombok is also known as Chinese cabbage for those non-Aussie peeps
• The aioli will keep for 3-5 days in an airtight container in the fridge