Korean Livar smashburger
Our take on the trending smashburger with Korean flavours like kimchi, gochujang, and coriander.
Ingredients (for 4 burgers)
- 8 Livar abbey burgers
- 4 hamburger buns
- 200 grams of kimchi
- 16 slices of cheddar
- 4 leaves of Lollo Bianco lettuce
- 1 lime, grated zest
- 16 slices of gherkin
- 4 sweet and sour red onions
- 1 lime, grated zest
- 8 sprigs of coriander
For the sauce
- 200 grams of Kewpie mayonnaise
- 1 gochujang
- 1/2 lime, juice
- Slice the burger buns in half and toast them in the hot steel pan with a little butter or oil. Set aside.
- Form the Abbey burgers into round balls and place them in the hot pan, two at a time, with a little neutral oil. The pan must be really hot! Flatten the burgers as much as possible with a spatula and leave them alone for a while. The burgers will initially stick completely to the bottom of the pan; this is normal. As soon as the sugars in the meat begin to caramelise, the burger will release from the bottom. You will also see at this point that the heat is starting to come through the burger. At that moment, turn them over and cook the other side.
- Remove the burgers from the pan and top with some kimchi. Cover with the cheddar and place in an oven at 140 degrees Celsius (ideally with a little steam) until the cheese has melted.
- In the meantime, make the sauce. To do this, mix the ingredients and add more or less gochujang to your taste.
- Add a little sauce to the top and bottom of the bun and build the burger. Start with a lettuce leaf, place the two smash burgers on top, grate some lime zest over them, and finish with the gherkin, sweet and sour red onion, and coriander.
Make this dish with...
Abbey Burgers (Liver) – 250 g
€ 5,00 VAT inclusive