Korean BBQ Beef Burger with Cucumber Pickle & Kimchi

Method

1. For the cucumber salad, slice the cucumber, spring onion add the coriander & sesame seeds, place in a bowl. Combine the vinegar, mirin, sugar & salt, mix and drizzle over the cucumber, pop in the fridge while you prepare the burgers & onion rings.
2. To prepare the onion rings, peel the onions and cut into rings approximately ½cm thick, in a bowl combine the flour, a pinch of sea salt and the baking powder, dust the rings in the flour and set aside. Add the egg to the flour and whisk in a little milk at a time to create a smooth batter. (you may not need all of the milk) Dip the floured onion rings in the batter and shake off any excess, crumb in the breadcrumbs, then deep-fry until golden brown.
3. Heat a large frypan over a medium heat or the grill plate on the BBQ, cook the burgers for 4-5 minutes on each side until cooked through. Toast the buns, to assemble the burgers, spread the bottom half of the bun with the sriracha, add some mayonnaise, top with the lettuce mix, Korean burger, pickled cucumber and kimchi.
4. Serve with extra kimchi, sriracha, mayonnaise & onion rings

1. Kimchi, sriracha & kewpie mayonnaise can all be found in the Asian grocer or in good quality supermarkets.