Ingredients
600g | Minced beef |
2 tsp | Finely grated ginger |
1 tsp | Finely chopped garlic |
2 | Spring onions, finely chopped |
2 tsp | Soy sauce |
1 tsp | Sugar |
8 | Iceberg lettuce leaves, trimmed |
100g | Kimchi, chopped |
Tomato slices and toasted sesame seeds, to serve |
Method
1 | Mix the beef with the ginger, garlic, spring onion, soy sauce and sugar. Form into 8 long patties and brush with vegetable oil. |
2 | Preheat a ridged chargrill or barbeque to moderately high and cook the patties for 3 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil. |
3 | Place the patties in the lettuce cups and top with the kimchi to taste. Serve with tomato slices and a sprinkling of sesame seeds. |
Tips
1 | For an Authentic Korean take, try using blanched and chilled cabbage leaves instead of lettuce cups. |
2 | Uncooked beef patties can be prepared up to a few hours ahead and refrigerated until needed. |