O'Food Korean Bulgogi Pork Burger

• 1-2 tablespoons marinades for pork gochujang bulgogi BBQ O'Food
• 1 teaspoon Lea & Perrins Worcestershire sauce
• 2 burger buns
• 350 g. ground pork shoulder
• half a small shallot or white onion
• salt pepper

Mayo bulgogi:

• 1 teaspoon marinades for pork gochujang bulgogi BBQ O'Food
• 4 tablespoons of mayonnaise
• 1 teaspoon of sesame oil

Accessories:

• 4 thick slices of eggplant
• 8 pak choi leaves
• 1 long cucumber
• fresh coriander

1. Add the finely chopped onion, O'Food marinade, and Worcestershire sauce to the meat. Season with salt and pepper and mix thoroughly, preferably by hand. Form two patties.
2. Mix the mayo ingredients in a bowl. Trim the thickest parts from the cabbage leaves. Toss the leaves on a heated grill pan (first lightly coat it with oil), season with salt, and grill for one minute on each side. Transfer the leaves to a plate and grill the lightly salted eggplant slices.
3. Slice the cucumber into thin ribbons with a vegetable peeler. Place the bulgogi patties in the pan and grill for about 5 minutes on each side, over low heat. Finally, warm the buns by placing them cut side down in the pan (you can also warm them in the oven).
4. Assemble the burgers by adding the following layers: mayo sauce, pak choi, meat, mayo sauce, eggplant, cucumber. Don't forget the cilantro leaves.