Korean Bibimbap Beef Burgers with Peanut Mayonnaise. Add some crunch to your next burger and try these flavoursome Korean Bibimbap Beef Burgers with Peanut Mayonnaise.
Korean Bibimbap Beef Burgers with Peanut Mayonnaise
1 pack Silver Fern Farms Beef Medallions
1 carrot, shredded
1 Lebanese cucumber, shredded
1 spring onion, shredded
2 tbsp rice wine vinegar
1 tsp caster sugar
1 tbsp extra virgin olive oil
2 tbsp Gochugang
2 tbsp mirin
1 tsp sesame oil
4 brioche buns, toasted (we used black charcoal buns)
4 leaves butter lettuce
Thin-cut fries, to serve
1⁄4 cup salted peanuts, finely chopped, plus extra to serve
1⁄4 cup Japanese mayonnaise
1 tsp sesame oil
Remove the beef medallions from the packaging and set aside for 10 minutes to bloom before cooking.
Place the shredded carrot, cucumber and spring onion in a small bowl. Add 1 tablespoon of the rice wine vinegar and the sugar, season well with salt and pepper and gently toss to combine. Set aside to marinate.
Rub the beef with the extra virgin olive oil and sprinkle with salt and pepper. Place a non-stick frying pan over high heat. Add the beef. Cook for 6 minutes, turning, for medium. You can also cook the meat on the barbecue if you prefer.
Set aside, loosely covered with foil, and rest for 5 minutes.
To make the peanut mayonnaise, place the peanuts, Japanese mayonnaise and sesame oil in a small bowl and mix well to combine.
Place the Gochugan, mirin and sesame oil in a bowl with the remaining vinegar. Slice the beef medallions into 4 thin slices and toss in the sauce.
To assemble, spread half the peanut mayonnaise over the base of each bun. Top with lettuce, pickled vegetables and beef, then sprinkle with extra peanuts.
Spread the top of the buns with remaining mayonnaise and sandwich to serve. Serve with thin-cut fries.