Ingredients
- 200 g beef mince
- ½ white onion, finely chopped
- ½ carrot, grated
- 1 celery rib, finely chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 garlic cloves, minced
- 1 heaped tbsp gochujang
- 80 ml milk
- 57 g cheddar cheese, grated
- 33 g parmesan, grated
- 5 slices of burger cheese
- salt
- pepper
- Olive oil
- 2 spring onion pancakes, thawed room temp
- Kewpie
- 2–3 tbsp Chives, finely chopped
- Neutral oil for frying
Method
In a pan, chop, sear and the beef until brown.
Add in the onion, carrot, celery, garlic & onion powder. Cook for 2-3 min or until soft, then add in the gochujang & garlic. Mix until combined
Pour in the milk, stir & once mixed add in the cheddar & parmesan.
Once melted, add 3 slices of burger cheese on top. Cover & cook to melt.
Roll out the spring onion pancakes thinner. Add kewpie to the middle with a slice of burger cheese on top. Place half the cheesy beef on top (the other half makes the other one) plus a handful of chives & fold the outsides of the pancake over the top & into the centre, pinching it to seal. Lightly roll out to even it out.
Fry in neutral oil on both sides until crispy and golden.
Serve with a healthy amount of parmesan on top plus chives.
Enjoy and eat straight away
