Bulgogi Pulled Beef Burger

Remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.

While everything cooks, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Add the cucumber to a bowl with the sambal, rice vinegar, sugar and olive oil for the dressing (see pantry) and half the soy sauce. Toss to coat.

Trim the baby gem, then set aside a few whole leaves for the burgers. Separate the remaining leaves, then tear into bite-sized pieces. Set aside for later.

Once the beef has finished cooking, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to shred the beef as finely as you can. 

Halve the burger buns and pop into the oven to warm through, 2-3 mins.

Meanwhile, mix the bulgogi and remaining soy sauce into the beef. Season with salt and pepper.

Toss the torn baby gem through the cucumber salad.