The Ultimate Grass-Fed Smash Burger With Kimchi Slaw & Herb Aioli

"Forget processed burger sauces. This version is packed with flavour from fermented vegetables, fresh herbs and beautifully caramelised grass-fed beef. Grass-fed beef is higher in omega-3 fatty acids, vitamin E and vitamin A than standard grain-fed beef, supporting heart health and immunity. The kimchi slaw is a genuine gut-health powerhouse, delivering beneficial bacteria from the kimchi and yoghurt alongside prebiotic fibre from the raw cabbage and carrots to feed the microbiome. Fresh herbs and lemon juice in the aioli provide anti-inflammatory and antioxidant compounds that support overall health and help protect against premature ageing," says Nutritional Therapist Alexa Mullane.

By Grounded

Serves 2

The Ultimate Grass-Fed Smash Burger With Kimchi Slaw & Herb Aioli

Grounded

Ingredients

For the burgers

350g grass-fed beef mince

2 sourdough burger buns

4 slices mature Cheddar

1 tsp salt

Freshly cracked black pepper

Kimchi slaw

150g white cabbage, finely shredded

80g kimchi, chopped

1 carrot, grated

2 tbsp Greek yoghurt

Juice of ½ lime

Herb aioli

100g Greek yoghurt

1 tbsp mayonnaise (optional, or use all yoghurt)

1 tbsp chopped parsley

1 tbsp chopped chives

1 tsp Dijon mustard

Zest of ½ lemon

Method

Mix the slaw ingredients and refrigerate for at least 20 minutes.
Stir together the aioli ingredients.
Divide beef into two loose balls. Heat a cast-iron plate until smoking hot.
Place each ball on the grill and firmly smash with a spatula until approximately 1cm thick. Season generously.
Cook for 2–3 minutes until deeply caramelised, flip once and top with cheese if using.
Toast the buns on the barbecue.
Assemble with herb aioli, burger, kimchi slaw and plenty of cracked black pepper.