Ridiculously indulgent and ideal weekend fare, these sloppy Joe buns are pepped up with Asian kitchen staples. I’ve suggested sriracha for spice here but if you have a tub of gochujang in the fridge waiting to be used up, use that instead.
Serves: 4 Time: 30 mins
Ingredients (US & METRIC): 1 tbsp peanut or sesame oil Bunch of spring onions (scallions), thinly sliced 1 large carrot, julienned 2 garlic cloves, finely grated 500g/ 1 pound minced (ground) beef (15% fat) 2 tbsp soft dark brown sugar 2 tbsp soy sauce 1 tbsp sesame oil 2 tbsp rice vinegar 5 tbsp sriracha 4 brioche burger buns 3 tbsp toasted sesame seeds Sea salt
For the pickled chilli cucumber: ½ cucumber, peeled, deseeded and cut into half-moons 1 green finger chilli, thinly sliced 75ml (⅓ cup) rice wine vinegar 75ml (⅓ cup) water 1 star anise 2 tbsp caster (superfine) sugar
For the burger sauce: 1-2 tbsp sriracha (or to your level of spiciness) 6 tbsp mayonnaise
Heat the oil in a frying pan (skillet) and gently fry the spring onions (save a handful to garnish), carrot and garlic for 5 minutes until tender. Add the minced beef and increase the heat to brown all over.
Add the sugar, soy sauce, sesame oil, rice vinegar, sriracha and a splash of water and bubble gently for 20 minutes, adding a splash more water if it starts to get too dry.
Meanwhile, put the cucumber and chilli in a bowl. Pour the vinegar into a small pan with the same amount of water and the star anise sugar and a pink of salt. Heat until the sugar has dissolved, then pour the hot pickling liquid over the cucumber and chilli and set aside for at least 10 minutes.
To make the burger sauce, mix the sriracha and mayonnaise until combined.
Toast the brioche buns, spread with the sriracha mayo and fill with the sticky mince. Scatter with the remaining spring onions, top with the pickled cucumber, toasted sesame seeds and serve.
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