Makes 4

Ingredients:

4 x grass fed burgers

4 x Burger buns   

grated Gruyere cheese

Few leaves coriander

Carrot kimchi (make 24hrs in adance for best results)

1 small shallot

1 small garlic clove

1 tbsn peeled ginger

1 tbsn gochugaru (Korean chilli flakes)

2 tbsn red wine vinegar

2 tbsn chopped coriander stalks

1 tbsn sugar

2 tbsn water

1 carrot peeled into ribbons

Gochujang mayonnaise

1 tbsn Gochujang paste

Juice ½ lime

100g mayonnaise

Method:

• In a nutribullet or blender place everything apart from the carrot ribbons and blend until a smooth fragrant paste, if its not blending as a tsp of water at a time until it does.
• Stir through carrot ribbons and place in the fridge, this can be eaten straight away however its best eten after 24 hours once the flavors have calmed down.
• For the mayonnaise whisk the Gochujang and lime juice until smooth. Then fold through the mayonnaise.
• Season the burger patties with salt and pepper and cook them in a pan or BBQ.
• Toast the buns and spoon the mayonnaise onto the bottom half
• Once burgers are flipped and nearly cooked add 80g of grated cheese over each patty and let it melt.
• Place the burger onto the bottom half, spoon approx 20g of carrot kimchi for each burger and top with a few coriander leaves then chuck the lid on.