Ingredients

Method

• 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

Method

Ingredients

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.

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