The Orient Cheese Excess Burger
Cook Time: 15 mins
Prep Time: 20 mins
Serves: 4
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INGREDIENTS - 800 g minced beef
- 4 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
PREPARATIONS - 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.
