Spicy Sausage Burgers with Kimchi Style Pickles

Directions

1. 1

   For the caramelised onions, simply place into a pan on low heat with a drizzle of oil and season with salt. Leave to sweat down for around 20 minutes until soften.

2. 2

   Start by prepping the paste for the pickles, blitz together the apple, onion, miso, garlic, ginger and gochujaru flakes. Blitz to form a paste, you may have to add a tablespoon or 2 or water to help this blend.

3. 3

   Add the cucumber to a jar and add 2 tbsp of the paste, shake/mix well and refrigerate.

4. 4

   For the patties, simply mix all the ingredients together aside from the corn flour, add in 1 tbsp of the paste. Season and mix well. Add the corn flour in and mix, the mix should be slightly sticky but hold together well. Form into 4 patties and refrigerate.

5. 5

   With the caramelised onions, add the balsamic and sugar and mix well, leave to carry on cooking down for another 20 minutes.

6. 6

   To fry the sausage patties, add a little oil into a pan on medium heat and add the patties and cook for around 4 minutes on each side until golden brown, add cheese if using and cover to melt.

7. 7

   Mix the mayo with another 1 tbsp of the paste.

8. 8

   Toast the buns, layer over 1/4 of the mayo, followed by a little coriander, then your patty. Add a couple of pickles on top, then the caramelised onions and the top bun.