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PULLED KOREAN BBQ BURGER

Tender Korean BBQ jackfruit topped with caramelized kimchi onions and crisp pickled cucumber on a toasted bun. Finished with smokey chipotle mayo for a bold, flavor-packed bite full of Korean-inspired goodness.

30–45 min

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INGREDIENTS

  • 1kg Jackfruit in Korean BBQ sauce
  • 6 Burger buns
  • 1 Cucumber
  • 100 ml rice vinegar
  • 20 ml sesame oil
  • 15g toasted sesame seeds
  • 100g lettuce
  • 20g brown sugar
  • 250g kimchi, drained
  • 300g white onion rings
  • 120g chipotle mayonnaise

Chef’s Tip

Product used

Cook

INSTRUCTIONS

  1. Make the kimchi-onion topping. Heat oil in a pan over medium heat. Bake the onion for about 15 minutes until soft. Add brown sugar, kimchi and half of the rice vinegar. Cook another 15 minutes, stirring regularly, until sticky and caramelized.
  2. Meanwhile, use a peeler or mandoline to slice the cucumber into long ribbons. Mix with the sesame seeds, the rest of the rice vinegar and the sesame oil. Mix and let sit while you prepare the rest.
  3. Heat up the Jackfruit in Korean BBQ sauce for 8 minutes at 85°C in the steam oven or au bain-marie.
  4. In the meantime, toast the burger buns in a pan or oven until golden brown.
  5. Assemble the burgers. Spread chipotle mayo on the bottom bun. Add some lettuce and then add the Korean BBQ jackfruit. Top with caramelized kimchi onions and pickled cucumber. Finish with some more chipotle mayo.

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