Empty My Fridge
The Ultimate Match Day Feast: Gordon Ramsay’s Korean Juicy Lucy
Ingredients
- Kimchi½ cups
- Soy sauce½ cups
- Brown sugar½ cups
- Gochujang5 tsp
- Garlic · grated3 cloves
- Ginger · grated1 tbsp
- Rice wine vinegar3 tbsp
- Toasted sesame oil2 tsp
- Ground beef1 ½ lb
- Mozzarella cheese8 oz
- Salt
- Black pepper
- Canola oil
- Mayonnaise2 tbsp
- Fish sauce1 tbsp
- Napa cabbage · shredded½ heads
- Carrot · shredded2
- Scallion · shredded4
- Sesame seed · toasted2 tsp
- Brioche burgher buns4
- Butter2 tbsp
Instructions
- Combine all the sauce ingredients in a saucepan, bring to the boil, then reduce the heat and simmer for 5 to 6 minutes until glossy. Set aside to cool.
- Press one ball of beef into a burger press, make a small dip in the middle, add a quarter of the mozzarella, top with a second ball of beef and press to seal. Repeat with the rest. Chill for at least an hour.
- Heat a little oil in a non-stick skillet over medium-high heat. Season the patties on both sides with salt, then cook 3 to 4 minutes per side.
- Towards the end of cooking, brush the patties with the sauce until glazed and sticky. Rest briefly on a wire rack.
- For the slaw, squeeze the kimchi through a sieve, catching the juice in a large bowl. Whisk in the mayonnaise, rice vinegar, fish sauce, gochujang and sesame oil. Shred the kimchi and add it with the cabbage, carrots, scallions and sesame seeds, then toss to coat.
- Melt the butter in a non-stick skillet, put the buns cut side down and toast until golden.
- Place a patty on each bun base, top with the slaw, add the bun lid and secure with a burger pick.
Summarized from Gordon Ramsay's video. Watch it for the details.
More recipes with
GarlicCheeseGingerScallionCarrotBrown sugarCabbageMozzarella cheese
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