In a bowl, season the beef with mustard, plenty of salt and freshly ground pepper. Knead by hand and do not press too hard so that the burgers are nice and fluffy.

Form eight equal patties and place a slice of cheese on four of them. Cover the cheese with another patty and press the edges of the two patties together so that they completely enclose the cheese.

Grill in a pan with oil or on the grill until they are medium on the inside and the cheese has melted. Leave to rest at room temperature for two minutes.

In the meantime, toast the halved burger buns and fry the bacon until crispy.

Top each bun with a little mayonnaise, lettuce, a patty, tomatoes and kimchi. Press together briefly and serve. It goes perfectly with chips and a cold beer.