Here is the perfect new burger recipe to try out at a summer BBQ. Korean Bulgogi food is increasingly popular across the globe with this inspired burger offering something different to throw onto the grill when the sun shines.

The recipe comes from Quality Meat Scotland and to find more great recipes using Scotish beef, Scotch lamb and Specially Selected Pork head to - www.makeitscotch.com

Quality Meat ScotlandQuality Meat Scotland

Ingredients for the burgers:

  • 500g Lean Scotch Beef mince
  • Thumb sized piece of ginger, peeled and finely grated
  • 3 garlic cloves, peeled and crushed
  • 2 tbsps soy sauce
  • 1 tbsp mirin or rice vinegar
  • 1 tbsp sesame oil + 1 tbsp for frying
  • 1 tsp chilli flakes
  • 3 tbsps oyster sauce (optional)
  • For the kimchi slaw:
  • 1 carrot, peeled and grated
  • 200g radishes, finely sliced
  • 1/2 Chinese leaf cabbage or 2 pak choi, finely shredded (optional)
  • 2 tbsp sesame seeds, toasted
  • 2 tbsps rice vinegar
  • 1 tsp fish sauce
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • For the chilli mayonnaise:
  • 6 tbsps reduced fat mayo
  • 2 tbsps gochujang chilli paste (alternatively use sriracha or hot chilli sauce)
  • For the furikake sweet potato fries:
  • 750g sweet potatoes, skin on and cut into fries
  • 1 tbsp sesame oil
  • 2 tbsp sesame seeds, toasted
  • 1 nori sheet, crumbled
  • To serve:
  • 6 spring onions, finely shredded
  • Leaves from half a bunch of coriander
  • 4 Brioche burger buns, halved and toasted Cooking Method

Make it Scotch this summerMake it Scotch this summer

1. Add all the ingredients for the kimchi slaw to a bowl and stir well. Leave for at least 30 minutes to allow it time to pickle.

2. Place all the ingredients for the burgers in a bowl except the oyster sauce. Shape them into four equal sized patties.

3. Preheat the bbq or griddle pan over a high heat. Season the patties generously with salt and pepper on both sides. Add 1 tbsp sesame oil to the pan and once it is hot add the patties one by one, ensuring each one has full contact with the pan or bbq griddle.

4. Leave them to cook for at least 2 minutes before turning them. Repeat this process for around 6-8 minutes until the burgers are a deep golden brown on each side and cooked through. If using, brush the oyster sauce over the burgers, making sure they are nicely glazed all over and remove to a board.

A Scotch beef burger is essential for every summer BBQA Scotch beef burger is essential for every summer BBQ

5. Make the chilli mayonnaise and put a spoonful on the bottom of the bun. Top with the burger, slaw, shredded spring onions and coriander leaves.

6. For the fries, toss the sweet potatoes in sesame oil and place on a lined baking tray. Bake in the oven at 180°C fan/200°C for 30-35 minutes until crispy and golden. Sprinkle with the sesame seeds, crumbled nori sheet and some seasoning and serve on the side.

7. TIP: To make your meat go further, add a packet of cooked puy lentils to the burger mince.