For the burgers:
Knob of butter
½ a chopped onion
500g pork mince
1 large egg
4 tbsp breadcrumbs
1 tbsp gochujang (Korean chilli paste)
1 tbsp fresh coriander, finely chopped
Salt and black pepper
To build and serve:
2 tbsp vegetable oil
4 large eggs
4 burger buns
Butter, for spreading
4 large slices of Gouda
- 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.
Per serving 745kcals, 41.8g fat (15.2g saturated), 15.2g carbs (5.4g sugars), 41.7g protein, 2.8g fibre, 1.048g sodium