Seoul Deep Kimchi Burger
I have tried to create a burger honoring the delicious flavors of Korea. My in-laws took us there a few years after we were married and it has influenced my cooking ever since. They broadened my culinary knowledge to no end and I am so appreciative for that. To give a nod to that influence in a burger recipe andhopefully in the Build a Better Challenge would truly be a lovely way to show them how much they have meant to me over the years.
2 pounds ground beef chuck
2 tablespoons soy sauce
1/3 cup green onions, diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon toasted sesame oil
1 16-ounce jar kimchi
1 ripe pear, peeled, diced
1/2 cup diced red radish
1 cup Gochujang Korean Sweet and Spicy Sauce, (I use Annie Chun brand)
1/4 cup mayonnaise
1 tablespoon Chinese mustard
4 tablespoons Peanut oil , divided use
2 teaspoons sea salt, divided use
2 teaspoons fresh black pepper, divided use
6 sesame seeded hamburger buns, split
Heat clean grill to high ( 500Â°).
Combine beef, soy sauce, green onions, garlic, ginger, and sesame oil. Shape into 6 patties, each about 1 inch thick.
In a medium bowl combine the kimchi, pear and radish.
In a medium bowl combine the Gochujang sauce, mayonnaise and mustard.
Using a large skillet that can be used on the grill heat 2 tablespoons peanut oil over medium heat. 2 eggs at a time crack eggs into skillet and cook eggs “over easy”, adding more oil for each batch. Sprinkle each egg with salt and pepper. Remove eggs to a platter and tent with foil to keep warm.
Oil grill grates, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 9 minutes total for medium. During the final minutes of grilling lightly toast the insides of buns to golden on the grill.
Assemble burgers by spreading bun tops with gochujang sauce blend. With a slotted spoon, put a heaping spoonful of kimchi blend on each bun bottom followed by a burger then an egg. Replace bun lid. Serve with remaining sauce.
Makes 6 burgers.