Lamb Burger with Kimchi and Beetroot Relish

Lamb Burger with Kimchi and Beetroot Relish

[2020 #Play Korean Food]
#Play_Korean_Food #Hansik #KoreaFood #Play_Hansik

Let’s be straight up and honest, I made this burger purely so I could enter the 2020 Hansik video contest #Play Korean Food. Go to if you want to find out more about the contest but in nutshell, The Korean Food Promotion Institute (KFPI) is running a video contest for foriegners to promote korean food and the focus of the video needs to showcase cooking with kimchi or a korean food mukbang. I chose cooking with kimchi and that is why I ended up making this lamb burger with kimchi and beetroot relish, made with fresh New Zealand lamb mince. It is a video contest and I would not be able to enter without actually having a video so below is a link to my video entry, please view and like the video so I feel like I am providing some competition to the other competitors…


I like Kimchi...

I have some but only a little knowledge of korean food but I do like kimchi, I think it makes a great snack to satisfy those times of pesky peckishness! Cooking with kimchi is not my forte but I thought the fermented flavour of the kimchi would go nicely with lamb to cut through the richness of lamb and balance a dish. Judging by the fact that my partner stuffed himself silly on these burgers I would say the combination worked really well – even the two preschoolers were quite when they devoured their share. By the time I ate mine, it was cold and most lamb eaters know that because of the high fat content of lamb, a burger can be a horrible to eat when the fat has solidified– rather than a warm lucioius juicy burger, a bite of cold lamb burger usually has the texture of cold dry, hard cardboard with nice flavour. Needless to say I was tempted to pop it in the microwave for a few seconds to soften the blow but one must try things as they are before judging and I’m glad I did. It was still delicious, nicer warm or hot but I was amazed it was still good cold. The hero (or saviour) of my cold lamb burger was the kimchi, it cut through the usually fatty taste and feel of cold lamb and I forgot my lamb burger with kimchi and beetroot relish was actually cold. The result of this discovery is the new found revelation that I can now make burgers for a picnic or a lunch on the go without fear of being forced to satisfy my hunger with a cold stodgy burger – just add kimchi to that burger and it is not bad at all in fact it is a fantastic eat.

Burger Assembly

With a fair few ingredients to place in this burger I had a few goes at the order placement and I found the following order and combination worked well to satisfy burger structure and burger taste.

Start with the burger base, spread on beetroot relish, then add a layer of kimchi. On top of the kimchi goes the lamb burger patty, then slices of cucumber and lettuce leaves. Place slices of avocado on top of the lettuce then top it all off with the top of the bun. This burger structure ensures that there is an even layer of kimchi and every bite of the burger gets a nice coinsistent hit. In my opinion, by placing the lamb burger patty near the base of the burger, it makes the whole burger easier to pickup and take a full on bite containing all the layers of this lamb burger with kimchi and beetroot relish.

Tasty Tips

Initially, I thought it would be great to toast the buns in butter. Then I saw the leftover lamb juices in the pan after frying the lamb burger patties andI though “it would be a real shame to waste all that tastiness” so of course, in order to make good use of all that delicious fat, I decided to toast the buns in the leftover pan juices and you should too because it is really tasty, not that great for you, but we are talking about flavour here and this move ticks that box.

I bought beetroot relish and smoked cheese from my local supermarket, although these two ingredients add so much greatness to these lamb burgers, feel free to substitute the beetroot relish with a tomato or onion relish or substituting the smoked cheese for an aged hard cheese or even standard chedder cheese – its cheese it will still be delicious.

Lamb Burger with Kimchi and Beetroot Relish

Serves 6

450g lamb mince
2 cloves garlic, crushed
2 tbsp soy sauce
1 tbsp seasme oil
1 tbsp cornflour
1 egg
salt and pepper
50g smoked cheese
6 ciabatta buns
6 tbsp beetroot relish
1 avocado
lettuce or musclun leaves
butter (optional)
Place lamb mince, garlic, soy sauce, seasme oil, cornflour and egg in a large bowl. Stir well to combine.
Add salt and pepper.
Cover and marinade overnight or for at least 30 minutes in the fridge.
Remove from fridge and shape into patties.
Place patties onto a plate and set aside.
Heat a frying pan on medium-high heat.
Gently place 3-4 patties into the pan.
Fry until underside is browned – about 5 minutes.
Turn heat down to medium and flip the patties.
Place a slice of smoked cheese on top of each patty and then cover until cooked how you like it.
Remove patties from pan and set aside.
Cut a ciabatta bun in half and toast in the pan juices.
Once toasted with a little colour, remove the bun from the pan.
Cook remaining lamb burger patties and ciabatta buns as per previous instructions.
Use a tablespoon of butter to grease the pan and toast the ciabatta buns if you run out of pan juice.
To assemble these lamb burgers, Spread some beetroot relish onto the bottom half of a toasted ciabatta bun.
Add a layer of kimchi on top of the beetroot relish.
Place a lamb burger on top of the kimchi.
Place 3-4 slices of cucumber on top of the lamb burger.
Then arrange a layer of lettuce or musclun leaves on top of the cucumber.
Add 3-4 thin wedges of avocado then replace the top half of the ciabatta bun.
All done. Enjoy!
Mel Crafting

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