- 700 g mature thick-cut rump steak
- sea salt and freshly ground black pepper, to taste
- 4 T canola oil
- 4 sourdough rolls, halved and toasted
- 4 T good-quality mayonnaise
- 4 T kimchi
1 Cut the steak into very small pieces using a sharp knife. Season to taste.
2 Heat the canola oil in a pan over a medium heat. Divide the meat into 4 equal-sized patties and place in the pan. Cook undisturbed for 2 minutes, then turn over and cook the other side.
3 Remove the patties from the pan and allow to rest for 5 minutes before assembling the burger.
4 Place 1 T mayonnaise onto the base of each bun. Top with the kimchi, the patty and the top of the bun.