Korean BBQ pork smash burgers

These double-stacked smash-style pork burgers are loaded with bold Korean BBQ flavour, pressed thin for maximum caramelisation and finished with a creamy spicy lime mayo. Quick to prepare and packed with umami, they make for a satisfying and crowd-pleasing meal.

Cut:
  • Portions: 4
  • Prep: 30 minutes
  • cook: 15 minutes

Ingredients

For the patties

  • 500 g pork mince
  • 1 Tbsp (15 ml) Cape Herb & Spice Korean BBQ Rub
  • Cape Herb & Spice Atlantic Sea Salt, to taste
  • 4 cheese slices
  • Olive oil, for frying

For the spicy mayo

  • 60 ml mayonnaise
  • 1 tsp (5 ml) Cape Herb & Spice Korean BBQ Rub
  • Zest and juice of ½ a lime

To assemble

  • 4 brioche burger buns, halved and buttered
  • 2 tomatoes, sliced
  • 1 red onion, sliced
  • Pickles, sliced

Method

For the patties:

Place the pork mince into a bowl, add the Cape Herb & Spice Korean BBQ Rub and mix gently until just combined. Divide into 8 equal portions and roll into loose balls. Heat a large heavy-based frying pan over high heat and add a little oil. Place the pork balls into the pan, cover each with a piece of baking paper and press down firmly to form thin patties. Remove the paper and cook without moving until crisp and deeply golden. Flip, season lightly with salt and place a cheese slice onto 4 of the patties. Cover and cook until the cheese has melted.

For the spicy mayo:

Combine the mayonnaise, Cape Herb & Spice Korean BBQ Rub, lime zest and juice and mix until well combined.

To assemble:

Toast the buns in the pan until lightly golden. Spread spicy mayo onto the base of each bun and top with the cheese-topped patty, followed by the plain patty. Add tomato, onion and pickles, close and serve immediately.

Serving suggestion: Serve with oven-baked chips seasoned with Cape Herb & Spice Atlantic Sea Salt and extra spicy mayo on the side for dipping.