Prepare the brioche dough as described in linked recipe. Before placing the buns into the oven, brush them with an eggwash (yolk and white). Top with sesame seeds and a sprinkle of sumak. Bake the buns for 18 minutes at 170°C in a preheated fan oven. Take them out and let them cool. 

Next, work with the salad ingredients. Place the thinly sliced chinese cabbage in a bowl and use another bowl to mix all the dressing ingredients together. Once the dressing is done, pour it over the cabbage and give it a mix. Let the salad sit, while we work on the patties.

Next place the minced meat in a bowl and add the spices. Give it a good mix until the fat pieces get stringy and the meat has reached room temperature. 

Form 4 patties, that are slightly bigger than the buns.

Place a large pan on high heat and add the sesame oil to fry the patties. Once the oil is hot, fry the patties on one side without flipping for 4 minutes. Once flipped, season with salt and add cheese and coriander on top. Put a lid on the pan for another 3 minutes (helps with the cheese melting) and then take the patties out. If your pan is not big enough for 4 patties at the same time, just make them in two rounds and place the already made patties in aluminium foil and in your oven to keep warm.

Once your patties are just done, take the buns and dip them into the hot pan, so they get a little bit crispy.

Place a patty at the bottom of the bun, add a big tablespoon of the chinese cabbage salad on top and add tomatoes, onions and coriander. That's how it all comes together! Enjoy!