- 4 brioche buns
- 4 buffalo patties
- 200g kimchi
- 100g ketchup
- 1/2 cucumber
- 100g cream cheese
- 200g buffalo morzarella
- 100g wild herb salad
- sprouts
To taste: salt, black pepper, wasabi paste, Sriracha mayo, rice vinegar
1. Blend half of the kimchi finely and mix with the ketchup. If necessary with salt
and pepper to taste.
2. Wash the cucumber, quarter it and remove the core. Then cut into fine strips
and lightly salt and marinate for at least 10 minutes. Then put it in a sieve and
Mix the drained cucumber with the cream cheese and with wasabi paste, salt, pepper and rice vinegar
taste. Mix with the wild herb salad shortly before serving.
3. Season the burger patties with salt and fry on all sides in a hot pan over medium heat
Fry medium for about 4-5 minutes. Just before the end, top with the sliced mozzarella.
4. Toast the buns and spread the kimchi ketchup on the bottom, then top with the cucumber.
Add the wild herb salad, the pattie, and finally some kimchi and Sriracha mayo and finish with the lid.
Side dish: sweet potato fries or pumpkin wedges
Have fun cooking and many thanks to Eric Reeh for this wonderful recipe :)
Click here to go to Eric Reeh's homepage.
