Korean BBQ smash burger

Have a mincer at home? Then you could make the mince yourself, if you prefer. Use a piece of marbled beef neck for this, so that the mince contains enough fat for the perfect smash burger!

IN ADVANCE

1. Light the charcoal in the Big Green Egg, insert the convEGGtor Basket a Half Stainless Steel Grid on one side and a Half Cast Iron Plancha on the other (flat side up) and heat to a temperature of 180°C.
2. Meanwhile, divide the minced meat into 4 equal portions and form them into balls. Do not knead them, so that the minced meat maintains a coarse texture.
3. Cut the buns in half and mix all the ingredients for the sauce.
4. For the pickled cucumber, halve the cucumber lengthwise and scrape out the seeds with a teaspoon. Cut the cucumber into thin strips. Mix the ginger syrup and sushi vinegar and stir in the cucumber strips.
5. For the topping, coarsely chop the shimeji mushrooms. Drain the kimchi and cut into chunks. Peel the red onion and cut into thin rings. Cut the spring onions into thin diagonal rings.
6. Cut 4 squares of baking paper about 20 centimetres long.

METHOD

1. Grease the plancha generously with olive oil. Spread the shimeji mushrooms on the plancha, sprinkle with salt and pepper and fry for about 5 minutes until the mushrooms are nicely coloured. Stir the mushrooms occasionally and close the lid of the EGG after each action.
2. Meanwhile, place 2 or 3 of the halved buns on the cut surface on the Stainless Steel Grid and toast for about 30 seconds. Turn the buns a quarter turn and grill for another 30 seconds. Repeat with the rest of the buns. Set aside.
3. Scoop the shimeji mushrooms from the plancha into the Cast Iron Sauce Pot and place on the Stainless Steel Grid. Drain the pickled cucumber.
4. Generously grease the plancha with olive oil again. Place a ball of mince on top, cover with a piece of baking paper and press down with the Cast Iron Grill Press so that you get a flat burger. Remove the baking paper and sprinkle the burger with salt and pepper. Close the lid of the kamado and fry the burger for about 2 minutes until the bottom is nicely browned. Flip the burger with a spatula and fry for about 1 minute longer.
5. Meanwhile, spoon a tablespoon of sauce on the bottom of a bun and spread some of the pickled cucumber and kimchi on top. Scoop the burger from the Big Green Egg onto the bun and place a quarter of the red onion, spring onion, fried onions, cress and fried shimeji mushrooms on top. Cover with the top of the bun and make the rest of the smash burgers in the same way.