Guest recipe creator: James Strawbridge

Ingredients

• 2 Warrendale Wagyu burger patties
• 2 brioche burger buns, toasted
• 2 spring onions, finely sliced
• 1/4 red cabbage, finely sliced
• 1/2 bulb fennel, finely sliced
• Zest and juice of 1 lime
• 1 teaspoon Korean chilli flakes
• 1 tablespoon rice wine vinegar
• 2 tablespoons barbecue sauce
• 1 teaspoon gochujang chilli paste
• 1 generous handful of kimchi

Method

1. Mix the spring onions, cabbage, fennel, lime zest and juice, chilli flakes and rice wine vinegar to create a quick pickled slaw.
2. Preheat the barbecue and cook the Wagyu burger patties over direct heat until caramelised and cooked through.
3. Mix the barbecue sauce with the gochujang paste and glaze the burgers during the final minute of cooking.
4. Toast the brioche buns on the grill.
5. Build the burgers with the pickled slaw, kimchi and glazed Wagyu patties.

Serving Suggestion

Serve hot with extra kimchi and lime wedges.