Korean Style Beef & Venison Burgers with Kimchi Slaw
Korean Style Beef & Venison Burgers with Kimchi Slaw
- Meat type
- Beef
- Cooking time
- 11-30
- Serves
- 4
- Preparation time
- 15
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Korean Style Beef & Venison Burgers with Kimchi Slaw
Korean Style Beef & Venison Burgers with Kimchi Slaw
Ingredients:
- 4 Silver Fern Farms Honest Beef & Venison Burgers with Rātā Honey
- Olive oil, for brushing
- 4 burger buns, split in half and toasted
- 1 Lebanese cucumber,
- thinly sliced
- ¼ cup crispy shallots
KIMCHI SLAW
- ½ cup kimchi, roughly chopped
- ½ cup red cabbage, thinly sliced
- ½ cup carrots, julienned
GOCHUJANG MAYONNAISE
- ½ cup mayonnaise
- 2 Tbsp gochujang
Korean Style Beef & Venison Burgers with Kimchi Slaw
Korean Style Beef & Venison Burgers with Kimchi Slaw
Method
Remove Silver Fern Farms Honest Beef & Venison Burgers with Rātā Honey from the fridge and packaging and allow to bloom for 10 mins at room temperature.
To make the kimchi slaw, add ingredients to a small bowl. Season to taste and set aside.
To make the gochujang mayo, combine the mayonnaise and gochujang in a small bowl. Set aside.
Preheat a barbecue or pan to low-medium. Not too hot or the Rātā honey will burn. Brush burgers with olive oil then cook for 6-8 mins on one side. Flip, pierce the surface, and cook for 6-8 mins or until cooked through. Finish on medium-high heat to caramelise the honey. Transfer to a plate, cover loosely with foil and rest for 5 mins.
To serve, spread gochujang mayonnaise onto each toasted bun base. Top with beef & venison burger, kimchi slaw, sliced cucumber, and crispy shallots.
Recommended Burger: Beef & Venison with Rātā Honey
Genuinely natural and straight up delicious, these burgers are made with a hint of Rātā honey that adds a smooth, natural sweetness to the finest cuts of New Zealand’s best grass-fed beef and venison. No weird bits or hidden tricks. Just honest to goodness deliciousness.
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