Korean Shrimp Burger

Instructions

• 1

  To start the pickled cucumbers, place the vinegar, sugar, salt and gochujang in a large bowl and whisk to combine.

• 2

  Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the cucumbers. Add the cucumbers to the pickling mixture and toss to coat.

  Tip: Cucumbers can be pickled up to a day ahead. Store covered, in the refrigerator.
• 3

  To prepare the shrimp patties, in the clean processor bowl, carefully assemble with the grey spindle and green S-blade™. Add half the shrimp and process to form a paste. Add 1 egg white, salt and pepper flakes and process to combine. Add the remaining shrimp and pulse until chopped.

• 4

  Line a tray with plastic wrap and place a 8cm round cookie cutter on the tray. Divide the shrimp mixture into 4 portions. Place one portion in the cookie cutter and press evenly into a patty. Remove the cutter and repeat with the remaining shrimp mixture. Refrigerate, uncovered, for 1 hour to set.

• 5

  Combine 1 egg and the egg yolk in a bowl. Add 1 tablespoon of the cucumber pickling liquid to the eggs and whisk to combine.

• 6

  Toss the patties in the flour to coat, shaking off the excess flour. Dip into the egg mixture allowing the excess to drain off then toss in the panko crumbs to coat. Refrigerate while making the slaw.

• 7

  To make the kimchi slaw, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the kimchi and process until finely chopped, scraping down the side occasionally. Remove the S-blade™. Set the orange adjustable slicer on 3, place it on the spindle and slice the cabbage and green onions. Transfer the slaw to a large bowl and toss to combine. Add the mayonnaise, lime juice, season with salt and pepper and toss to coat.

• 8

  Place a large skillet or frying pan over medium heat. Add the oil, when hot add the patties and cook until golden brown. Flip the patties over and continue cooking until cooked through. Remove from the pan and place on paper towel to drain. Wipe the pan clean.

• 9

  Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.

• 10

  Divide the slaw among the base of each bun. Top with a patty and the drained pickled cucumbers. Spread the mayonnaise over the bun tops. Sandwich with the burger tops and serve.