Hanwoo Sirloin Confit Burger - Slow-Cooked in Peanut Oil at 58°C for an Hour Makes Ordinary Burgers Unbearable

Steps

1. 1

   Pour peanut oil into a pot and confit the hanwoo sirloin for 1 hour while keeping the temperature at 58°C

2. 2

   Once the confit is done, season with salt and pepper, then quickly sear both sides over high heat to achieve the Maillard reaction

3. 3

   Cut the seared sirloin into 0.5cm square pieces

4. 4

   In a pot, combine confit oil, white part of green onions, and garlic, cook over medium heat for 3 minutes, then strain through a fine mesh sieve

5. 5

   Cut sun-dried tomatoes into bite-sized pieces and remove excess moisture

6. 6

   In a mixing bowl, combine the confit green onions, garlic, sun-dried tomatoes, peanut butter, mayonnaise, green parts of green onions, and sirloin, then toss lightly

7. 7

   Add confit oil to a pan and toast the burger buns until golden brown

8. 8

   Place the mixing bowl mixture on the bun to assemble the burger

9. 9

   Serve with wasabi for a better taste