Korean smash burger with gochujang glaze and kimchi slaw

Glaze: mix gochujang with soy, a little rice vinegar, brown sugar, a little sesame oil and garlic.

Slaw: combine kimchi with about the same amount of Napa cabbage, a little mayo and green onion; loosen with a little kimchi liquid and add a sprinkle of sugar.

Season two 3.5 oz balls of beef all over with salt and pepper and put a dab of gochujang on top of each.

Place on the hot flat top and smash gochujang side down.

Put the buns on to toast. Flip the patties after about 45 seconds.

Brush the glaze over the patties, add American cheese, and cover with a lid briefly.

Build: bottom bun spread with glaze, patties, kimchi slaw, top bun.