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. |
