RICHARD H. TURNER'S KIMCHI BURGER

Some burgers are all about restraint.

This isn't one of them.

Richard H. Turner's Kimchi Burger, taken from Prime, is a glorious collision of smoke, spice, richness and funk. It's the sort of burger that shouldn't work on paper, yet somehow comes together in a way that leaves you wondering why every burger isn't delivered with kimchi and braised beef.

Richard himself describes it as the Marmite of burgers - either loved or loathed. We reckon there's only going to be one winner.

Now, you've got two ways of approaching this recipe.

The first is the full Richard H. Turner route. Roll your sleeves up, make your own kimchi, braise your own beef, blend your own burger mince and revel in the process. It's immensely rewarding and, if you've got the time, absolutely worth doing.

The second?

Go to the shops.

Buy some decent kimchi. Raid the freezer for any leftover braised short ribs from your last low-and-slow session, or pick up some ready-made if you haven't. Order a pack of our Black Label Burgers, grab some good cheese, then spend your time concentrating on the one thing that really matters: cooking a bloody brilliant burger.

When we tried this for the first time the other day, we went for the latter.

Fank gawd we did.

Because this burger deserves to be eaten NOW.

Kimchi Burger

Serves 4

Ingredients

• 4 Turner & George Black Label Burgers
• 4 burger buns
• 50ml mustard mayonnaise (50:50 mustard and mayonnaise)
• 4 leaves of butterhead lettuce
• 4 generous dessertspoons of kimchi
• 100g shredded braised short ribs
• 4 thin slices of Ogleshield or mature Cheddar
• Maldon sea salt flakes
• Freshly ground black pepper

Method

Season the burgers generously with salt and pepper before grilling over a fierce heat until beautifully charred on the outside and cooked to your preferred doneness.

Split and toast the burger buns over the grill for around 30 seconds.

Spread mustard mayonnaise over the bottom bun, then add the lettuce followed by a generous spoonful of kimchi.

Top with the grilled burger, pile over the hot shredded short ribs and finish with the cheese, allowing it to melt in the residual heat.

Add the bun lid and prepare yourself for one of the most outrageously satisfying burgers you'll eat this summer.

If you've got a copy of Prime, we thoroughly recommend trying Richard's full homemade version at least once. But if you're short on time, don't let that stop you. This is one of those rare recipes that's just as capable of blowing your socks off using a few carefully chosen shortcuts.