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Ingredients

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Gochujang Mayonnaise

Red Onion Pickle

  • Apple cider vinegar 500.0 g
  • Sugar 30.0 g
  • Salt 30.0 g
  • Red onion (julienned) 300.0 g
  • Green cabbage (julienned) 200.0 g

Prepare The Burger

  • Beef Patties 10.0 whole
  • Lamb patties 10.0 whole
  • Hamburger Buns (toasted) 10.0 whole
  • White cheddar 20.0 slices
  • Red onion pickle (prepared) 500.0 g
  • Coriander (fresh) 250.0 g
  • Potato Wedges (fried or oven baked) 1.0 kg

Preparation

  1. Gochujang Mayonnaise

    • Combine Hellmann’s Tangy Mayonnaise with chilli paste.
  2. Red Onion Pickle

    • Bring all ingredients except the onions and cabbage to a boil.
    • Remove from heat and add vegetables.
    • 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 with Robertsons Chip & Potato Seasoning.
  4. Chef's Tip:

    • To cut down cost, use 1 beef patty.