600g minced steak, preferably rump or sirloin
2 large garlic cloves, finely chopped
6 spring onions, finely chopped
4 tbsp Yogiyo Galbi Marinade
50g Panko (Japanese) breadcrumbs
1 tsp salt
1 tsp freshly ground black pepper
4 tbsp sunflower oil
1 tbsp sesame oil
2 tbsp Yogiyo Gochu Jang Chilli Sauce for Dipping
3 tbsp tomato ketchup
2 tsp sesame oil
Oil, for frying
4 brioche buns
4 Cheddar cheese slices
Make the beef burgers by mixing the minced steak with the garlic, spring onions, Galbi marinade, salt and pepper in a large bowl. Add the breadcrumbs and form the mixture into four patties. Put on to a tray, cover with cling film and refrigerate for 1 hour.
Make the ketchup by mixing all the ingredients together in a small saucepan and heat for 2 minutes, stirring. Allow to cool and put in a serving dish.
Remove the burgers from the refrigerator and allow to come to room temperature before cooking.
Pour the oil into a frying pan.
Heat the oil to 160°C until smoking and seal the burgers on both sides until golden brown. Continue to cook in the pan, turning continuously for 10 minutes or transfer to an oven at 180°C for 15 minutes. Allow to rest for 10 minutes.
Slice the brioche buns and lightly toast the inside. Smear with the ketchup and top with the Galbi burger, cheese, lettuce and gherkins. Serves 4