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Exotic juicy burger with Jarlsberg® by chef Elizabeth Haigh.
- 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)
- Optional – 4 marrow bones (marrow removed and finely chopped)
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.