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The Orient Cheese Excess Burger

Cook Time: 15 mins

Prep Time: 20 mins

Serves: 4

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  • 800 g minced beef
  • slices of Jarlsberg®
  • 2 tbsp gochujang paste (or other red chilli paste)
  • 100 g mayonnaise
  • 2 ruby gem lettuces (washed and separated into leaves)
  • 80 g kimchi
  • A few pickles (pickled turnips/gherkin)
  • 4 brioche burger buns
  • 50 g aged beef dripping
  • 1 watermelon radish (peeled)
  • 4 marrow bones (marrow removed and finely chopped) - optional

Recipe by Jarlsberg

  • Put the minced beef into a bowl and season well with fine sea salt.
  • For extra juicy and moist burgers, mix the marrow with the minced beef in the bowl.
  • Portion the minced beef into 200 g balls and then shape them into 4 burgers.
  • Heat the beef dripping in a frying pan or skillet and fry the burgers for a couple of minutes (roughly 3 mins) on each side. Top each burger with a slice of Jarlsberg® and place under the grill to melt until the cheese is bubbling and coloured.
  • In the meantime, prepare the gochujang mayonnaise by mixing the mayonnaise and gochujang paste together. 
  • Finely slice the watermelon radish using a mandolin, then cut into small julienne sticks. Set aside until ready to assemble your burger.
  • Gently toast the brioche buns (cut side up) under the grill until golden, then start assembling your burger.
  • First add a generous tablespoon of gochujang mayonnaise to each half of the bun, add a slice of lettuce, then the burger topped with Jarlsberg®, followed by a combination of kimchi, pickles and radish to finish. Enjoy!
  • For this recipe you can use Jarlsberg® Original, Lite or Special Reserve. 

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