Seoul Burger with Kimchi and Fermented Chili Mayo

1. Mix thinly sliced cucumber with Pickling Spice Mix. Put in a cool place for at least 30 minutes, but preferably overnight.

2. Shape the ground beef into 150 g patties.

3. Salt and fry the burgers just before frying on high heat until nicely coloured. Brush generously with Santa Maria Black Pepper & Soy Sauce on both sides of each patty. Then place them on a tray.

4. Toast the burger buns while cooking the patties.

5. Top the burgers with chili mayo on the bottom of the bun. Then add shredded lettuce, patty, kimchi and cucumber. Put Chili mayo on the other half of the bun and add roasted onion and put everything together.

6. Serve immediately, possibly with fries and extra kimchi.

Allergens
Sesame, soy, wheat