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Ingredients

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Gochujang Mayonnaise

Red Onion Pickle

  • Apple cider vinegar 250.0 ml
  • Sugar 15.0 g
  • Salt 8.0 g
  • Red onion Julienne 150.0 g
  • Cabbage, white 100.0 g

Prepare The Burger

  • Beef Patties 10.0 whole
  • Lamb patties 10.0 whole
  • Burger buns 10.0 whole
  • White cheddar 20.0 slices
  • Red onion pickle (prepared) 250.0 g
  • Coriander (fresh) 30.0 g
  • Potato Wedges (fried or oven baked) 1.0 kg

It doesn’t get more flavour-packed than this gourmet double cheese burger served with a traditional Korean Gochujang Mayonnaise.

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Preparation

  1. Gochujang Mayonnaise

    • Combine 500ml Hellmann’s Tangy Mayonnaise with 75g chilli paste.
  2. Red Onion Pickle

    • Bring 250ml Apple cider vinegar, 8g salt and15g sugar to boil.
    • Remove from heat and add the 150g sliced onion and 100g white cabbage.
    • Allow to cool at room temperature, strain and chill.
  3. Prepare The Burger

    • Season and cook patties to desired temperature.
    • Spread Gochujang Mayonnaise on the top and bottom of the buns.
    • Build the burger: add the beef patty on the bottom of the bun, top with a slice of cheese, lamb patty, a second slice of cheese, the red onion pickle, and coriander.
    • Serve immediately with potato wedges sprinkled with10g Robertsons Chip & Potato Seasoning.
  4. Chef's Tip:

    • To cut down cost, use 1 beef patty.
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