KIMCHI BURGERS
I love my burgers and usually have one every Saturday night - Well I had some Kimchi (recipe#130619 Spicy Korean Kimchi) left over and thought it would taste good on a burger so I made up this recipe. You may buy kimchi bulk in Oriental markets. buy it canned or make your own.. I like my recipe because it stays crisp. I have said 6 oz patties if you want smaller meat portions make more patties from the recipe. Your garnish is optional, I use them all but I recommend the raw onion as a must. You may also BBQ the patties but be careful that they don't break apart, they are a moist pattie
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the meat, ginger, garlic, teriaki sauce, salt & Pepper.
- Form into 4 patties.
- Lightly spray a fry pan with oil and over high heat brown one side of the burgers.
- Flip the burgers turn heat to medium add mushrooms to the pan and cover it.
- Cook apprx 10 minutes flipping the burger a couple of times replacing the lid each time.
- Turn heat to low and continue to cook for apprx anothe 5 minutes.
- Toast one side of your bun.
- Add burger and condiments to the bun and enjoy (I hope).
Nutrition Facts : Calories 462.9, Fat 19.2, SaturatedFat 7.5, Cholesterol 111.4, Sodium 755.9, Carbohydrate 29.7, Fiber 2.5, Sugar 6.7, Protein 41.1
SESAME BEEF BURGERS WITH KIMCHI MAYO
Brown sugar, garlic, soy sauce and sesame oil infuse these burgers with irresistible sweet and savory notes, while stirring kimchi into mayonnaise makes for the perfect spicy, creamy condiment.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Mix the kimchi and mayonnaise in a small bowl; set aside. Combine the ground beef, garlic, brown sugar, soy sauce, sesame oil, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form the beef into 4 patties, about 4 inches wide and 3/4 inch thick.
- Oil the grill grates. Add the patties and cook until marked on the bottom and starting to cook up the sides, about 3 minutes. Flip and cook 3 to 4 more minutes for medium rare.
- Toast the buns on the grill. Transfer the burgers to the bun bottoms. Top with the kimchi mayonnaise, pickles and bun tops. Serve with chips.
Nutrition Facts : Calories 570, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 104 milligrams, Sodium 1279 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 32 grams, Sugar 11 grams
KIMCHI
Provided by Alton Brown
Time P1DT1h15m
Yield about 6 cups
Number Of Ingredients 13
Steps:
- Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes.
- Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes.
- Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste.
- To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine.
- Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste.
- Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook's Note).
- Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments.
- Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that's deeply flavored, well-rounded, and slightly effervescent.
- Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it's time to make kimchi fried rice.
KOREAN KIMCHI BURGERS
Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier. From Sunset Magazine.
Provided by gailanng
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat grill to high (450° to 550°).
- Mix cabbage, 1/4 cup green onions, the vinegar, 1 teaspoons each garlic and ginger, 2 teaspoons sesame oil, and 1/2 teaspoons chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 teaspoons chili sauce.
- Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tablespoons each garlic and ginger, and 1 teaspoons sesame oil. Shape into 4 patties, each about 1/2 inches thick. Don't over mix or the burgers will be tough.
- Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.
- Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.
Nutrition Facts : Calories 619.4, Fat 39.4, SaturatedFat 13.3, Cholesterol 121.2, Sodium 918, Carbohydrate 29.3, Fiber 2.1, Sugar 4.9, Protein 35.8
More about "kimchi burgers recipes"
KOREAN KIMCHI BURGERS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (8)Total Time 35 minsServings 4Calories 607 per serving
- Mix cabbage, 1/4 cup green onions, the vinegar, 1 tsp. each garlic and ginger, 2 tsp. sesame oil, and 1/2 tsp. chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 tsp. chili sauce.
- Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tbsp. each garlic and ginger, and 1 tsp. sesame oil. Shape into 4 patties, each about 1/2 in. thick.
- Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.
RECIPE: KIMCHI BURGERS | WHOLE FOODS MARKET
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Servings 4Calories 560 per servingTotal Time 30 mins
- Grill burgers, flipping halfway through, until cooked to your liking, about 10 minutes for medium.
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Reviews 1Estimated Reading Time 4 minsAuthor CheyanneTotal Time 20 mins
- Preheat grill to medium-high heat. Divide the meat into 4 equal patties, brush lightly with oil and season generously with Kosher salt. Cook the burgers to your liking, adding a slice of cheddar cheese to each patty during the last 1 minute of cooking. Remove from grill and let rest for 5 minutes.
- Meanwhile, lightly brush the whole scallions with oil and season with Kosher salt. Grill for 2 minutes (or until char marks are visible), and then flip and cook 1 more minute. Remove from grill and roughly chop, discarding the roots.
- Top each hamburger bun with cheeseburger, grilled scallions, kimchi, and avocado. Slather generously with gochujang aioli. Devour immediately.
- Mix all ingredients together in a small bowl. Can be made ahead and stored in refrigerator until ready to use.
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