Kimchi and bean veggie smash burger

Method

1. Heat the oil in a small pan over a medium heat. Add the shallot and a good pinch of salt and cook for 3-4 minutes until soft. Stir in the gochujang and two thirds of the garlic and cook for another minute or two, then remove from the heat and allow to cool for 5-10 minutes.
2. Meanwhile, stir the remaining garlic into the mayonnaise and season well.
3. Put the drained beans in a bowl and crush lightly with a potato masher – you want them to break down enough that they become tacky and form a bit of a paste but you still want some of the bean texture. Stir through the shallot mixture then divide into 6 equal balls. Put each ball between 2 small sheets of baking paper then flatten out until 1cm thick with a rolling pin.
4. Put a wide cast-iron or stainless steel frying pan over a medium heat and wait for it to heat up. Add a splash of oil to the pan. Peel away one side of the baking paper and add the patties to the frying pan, bean-side-down. Use 2 frying pans or work in batches if needed. Cook for 2 minutes, pressing down on the patties with a spatula regularly to ensure the whole patty is in contact with the hot metal. Use the spatula to scrape the patties off the pan, then peel away the top piece of baking paper and flip them (if any of the edges fall away just push them back together with your spatula). Season with a touch more salt and lots more pepper, then sit a cheese slice on top of each. Cook for another 2-3 minutes, until the cheese has melted.
5. Spread the mayonnaise onto the base of the buns then top with 2 patties, cheese-side up. Spoon on the kimchi, put the lid on top and wrap the burgers in foil. Leave for a few minutes, then unwrap and enjoy.