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Serves 4
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For the burgers:
To build and serve:
- Melt the butter in a pan over a medium-high heat and cook the onion for 3-4 minutes until just softened. Set aside and allow to cool to room temperature.
- In a large bowl, combine the cooled onion with the pork mince, egg, breadcrumbs, gochujang, coriander and some salt and black pepper. Mix until just combined.
- Divide the mixture into four equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour.
- Cook the burgers on a medium-hot barbecue, grill or frying pan. Leave them undisturbed for the first 4-5 minutes so they build up a good seal, then carefully turn them over. Cook for a further 4-5 minutes or until no longer pink inside. Allow to rest while you assemble the remaining components.
- Heat the vegetable oil in a pan over a medium-high heat and fry the eggs until the bottoms are lightly crispy and the yolks are cooked to your liking (we recommend runny!).
- Lightly toast the burger buns and spread with butter. Melt a slice of Gouda onto each top bun.
- Add a layer of kimchi to the bottom buns. Add the burger patties and another layer of kimchi. Top with the fried eggs, sandwich together and serve immediately.
Nutrition Facts
Per serving: 745kcals, 41.8g fat (15.2g saturated), 15.2g carbs (5.4g sugars), 41.7g protein, 2.8g fibre, 1.048g sodium
Popular in Father’s Day
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