STREET FOOD korean BBQ burger

Trim and grate the carrot. Trim, then thinly slice the spring onion. Peel, then grate the ginger. Peel, then grate the garlic (or use a garlic press). Zest the lime and cut in half. Trim the cucumber, then slice into rounds as thinly as you can. Pop the cucumber into a bowl. Add the rice wine vinegar, sugar (see ingredients for amount) and a pinch of salt. Stir to combine then set to one side. Slice the burger buns in half widthways. 

Pop the BBQ sauce, sriracha and soy sauce into a small bowl. Mix well to combine and set aside. Pop the mince in to a large bowl along with the panko bread crumbs and spring onion. Mix together with your hands until well combined, then shape into burgers (1 per person). TIP: Make the burgers thinner than you want as they will get fatter as they cook. Important: Wash your hands after handling raw meat!

Heat a drizzle of oil in a frying pan on high heat. Once hot, lay the burgers into the pan and fry until nicely browned, 2 mins on each side. Reduce the heat to medium and continue frying them, turning occasionally, until they are cooked through, 8-10 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Once cooked, pour the BBQ sauce all over the burgers and turn to coat them all over. 

Transfer the burgers (and all the sauce) to another baking tray and pop onto the bottom shelf of the oven to keep warm. Wipe out the now-empty frying pan, add a drizzle of oil and return to a high heat. Once hot, add the chinese leaf, carrot, lime zest, garlic and ginger to the pan. Stir fry until just wilted, 1-2 mins,  then squeeze in the juice from the lime and remove from the heat. Stir in the remaining sesame seeds and season with black pepper to taste.