With the World Cup just around the corner, Gordon Ramsay is bringing the heat to the Next Level Kitchen. Forget your standard match-day treats– this is a global powerhouse of a hamburger created for the most significant phase in sports.

Taking two of the world's most significant cooking giants and putting them between toasted Brioche buns (no Idiot Sandwiches here!): The U.S.A. fulfills South Korea. Forget basic cheeseburgers. Gordon shows you how to stuff a prime beef patty with molten mozzarella, glaze it in a sticky Gochujang barbeque sauce, and top it with a crisp, vibrant Kimchi Slaw. It's the perfect balance of heat, crunch, and that renowned cheese pull– designed to be the MVP of your World Cup watch party.

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* Dish *.
Korean Style Juicy Lucy Hamburger with Kimchi Slaw.
Serves 4.

Active ingredients:.

For the Korean bbq sauce:.
1/2 cup soy sauce.
1/2 cup brown sugar.
1 tablespoon gochujang.
3 cloves garlic, grated.
1 tablespoon grated ginger.
1 tablespoon rice white wine vinegar.
1 teaspoon toasted sesame oil.

For the patties:.
1 1/2 pounds ground beef, divided into 8 x 3 oz balls.
8 oz mozzarella, torn.
Salt and pepper.
Canola oil.

For the slaw:.
1/2 cup kimchi (capture out juice and usage as base for slaw).
2 tablespoons mayo.
2 tablespoon rice vinegar.
1 tablespoon fish sauce.
2 teaspoons gochujang.
1 teaspoon toasted sesame oil.
1/2 head napa cabbage, shredded.
2 carrots, shredded.
4 scallions, shredded.
2 teaspoons toasted sesame seeds.

To serve:.
4 brioche burgher buns.
2 tablespoons butter.
Burger choices.

Approach:.

For the Korean barbeque sauce:.
– Integrate all of the components in a saucepan and bring to the boil. Decrease the heat and simmer for 5-6 minutes till shiny. Reserve to cool.

For the patties:.
– Press among the balls of ground beef into the bottom of a hamburger press and make a small imprint in the middle. Put a quarter of the mozzarella in the centre, leading with a 2nd ball of ground beef and press down to seal. Repeat with the staying beef and mozzarella. Chill for at least an hour.

– Heat a little oil in a non-stick skillet over a medium-high heat. Season the patties on both sides with salt, then cook for 3-4 minutes on each side. Towards the end of cooking, baste the patties in the barbeque sauce until glazed and sticky. Briefly rest on a wire rack.

For the slaw:.
– Squeeze the kimchi through a screen, and catch the liquid in a large bowl. Whisk the mayonnaise, rice vinegar, fish sauce, gochujang, and toasted sesame oil. Shred the kimchi and add to the dressing along with the vegetables and sesame seeds, and toss to coat.

To put together:.
– Melt the butter in a non-stick frying pan, add the buns cut side down, and toast up until golden.

– Top the bun bases with a patty and the slaw, then top with a bun cover and secure with a burger pick.

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