Kim-cheese crunch burgers

Name: Kim-cheese crunch burgers
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 2 tsp Cooks' Ingredients Kimchi Paste; 4 tbsp mayonnaise; ¼ white cabbage; 454 g pack 4 Beef Smash Burgers with Bone Marrow; 140 g pack Red Leicester Cheese & Sriracha Burger Melts (4 slices); 4 brioche burger buns; 2 handful/s prawn crackers; A few pickles, sliced (optional)

Use whatever ingredients you have to hand for the slaw - eg any cabbage, carrots, apple, radishes etc.

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Serves4
CourseMain meal
Prepare20 mins
Cook5 mins
Total time25 mins

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2 tsp Cooks' Ingredients Kimchi Paste
4 tbsp mayonnaise
¼ white cabbage
454g pack 4 Beef Smash Burgers with Bone Marrow
140g pack Red Leicester Cheese & Sriracha Burger Melts (4 slices)
4 brioche burger buns
2 handful/s prawn crackers
A few pickles, sliced (optional)

Prepare and light a barbecue. In a large bowl, mix the kimchi paste with the mayonnaise, then toss through the cabbage to make a slaw; season. Take 2 pieces of baking parchment. Put one on a chopping board, then put a burger on top and cover with the other piece of parchment. Using the bottom of a pan (or burger press), smash the burger, until it’s a bit bigger than the diameter of the buns. Peel away the parchment and set aside on a plate; repeat with the remaining burgers.
When the barbecue is really hot, carefully lay the burgers onto the grill. Cook for 3 minutes until crisp on the bottom, then flip, top with a cheese slice, put the lid on or cover with a metal bowl and cook for another 3-4 minutes until the cheese is oozing and the burger is thoroughly cooked through, no pink meat remains and the juices run clear. Meanwhile, halve and toast both sides of the buns on the barbecue (they only need a minute or so).
When ready to serve, crumble a few prawn crackers through the slaw, then spread a little slaw on the bottom of a bun, put a burger on top, top with a little more slaw and the pickles (if using), crumble over some more prawn crackers, then finish with the bun lid. Repeat with the remaining burgers and tuck in.

Cook’s tip

Minced meat products should never be served rare. Ensure burgers, kebabs and sausages are cooked through, no pink meat remains and the juices run clear before serving.

Typical values per serving when made using specific products in recipe