REFUEL
burger
THE SUPREME LEADER Aussie beef plus Korean flavours give this (bun-optional) burger heart and Seoul.
Ah, Korea! Exotic land of K-Pop and kimchi, where Taekwondo is a national sport and Gangnam Style is the national anthem (probably). Divided it may be, but the 1100km East Asian peninsula is blessed with a range of unique and delicious flavours—and there are few better ways to experience them than via the magic of Aussie beef. With ingredients that are easy to
transport and store—no matter how far into the bush you roam—this simple recipe by barbecue king Marcus Vermey of Vermey’s Quality Meats can lift your campfire game to new levels. For a classic burger with a Korean twist, stack your patties, lettuce and toppings on toasted buns. Or just go bread-free. Either way it’s a delightful taste of the ‘Land of the Morning Calm’.
KOREAN-STYLE BEEF BURGERS SERVES 4 Ingredients: The burgers
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600g lean beef mince 2 tsp grated ginger 2 cloves garlic, grated 2 spring onions, thinly sliced • 1 tbsp light soy sauce • 2 tsp olive oil, to brush Chilli mayo sauce
• 1/4 cup mayonnaise • 1–2 tsp sriracha to taste • 1/2 tsp lime juice or lemon juice (optional) • Salt and pepper to taste To serve
Image: @thelebaneseplate
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For more ideas, visit www.australianbeef.com.au
kimchi grated carrot cucumber lettuce leaves steamed rice
Method: 1. Combine all burger ingredients, except oil. Form into patties and place on a lined tray. Refrigerate for 30 minutes to set. Mix sauce ingredients in a dish. 2. Brush patties on both sides with oil and cook over medium heat—in a heavy-based skillet or on a pre-heated barbecue —for 3–4 minutes per side or until cooked through. Transfer to a clean plate and cover loosely with foil to keep warm. 3. Place lettuce on plates, top with cucumber, carrot and burgers. Top with mayo and kimchi. Serve with steamed rice on the side. max*d
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