Korean style burger with kimchee mayo

 
 Korean Style Burger with Kimchee Mayo by Bent Street Kitchen

For some of you, there's a high chance you might want to run the other direction as soon as you hear kimchee is on the menu- and on your burger. Fear not, this kimchee mayo is almost like a spicy coleslaw and goes wonderfully with this soy flavoured burger. I used lamb mince because I think its gamey flavour is a good match for the kimchee.  Let me know how you go by writing on the comment section of this post.

Ingredients:

600 g lamb mince

6 brioche burger buns 

6 slices of cheese (you can use cheddar or gouda)

1 T melted butter

vegetable oil to grease the grill with

1 large red onion, sliced into .5 cm thick rings

1 T olive oil

2 T soy sauce

2 T balsamic vinegar (you can also use red wine vinegar)

1/4 c kimchee

5-6 T Japanese mayonnaise

burger seasoning:

1/4 onion, chopped

1 garlic clove, chopped

2 t grated ginger

 

4 T soy sauce

 2 T brown sugar

1/8 t black pepper

Method:

In a food processor, blitz all the burger seasoning ingredients together until well combined. Place mince in a large bowl and add burger seasoning and mix well.  Place half a teaspoon of the burger mixture on a microwave-save plate and cook in microwave for 15-30 seconds. Test taste and adjust seasoning to your liking. Cover and set aside.

Place kimchee and mayonnaise in food processor and pulse until just combined. The mayonnaise should still be chunky with kimchee instead of being smooth. 

Heat 1 T olive oil in a fry pan over medium high heat. Add onions and fry for 2-4 minutes. Add balsamic vinegar and soy sauce. Reduce heat and continue to cook until onions have caramelised.  Remove from heat and set aside.

Divide burger mince into 6. Heat greased grill pan or barbeque to medium high heat for about 5-8 minutes. Cook patties on one side for 2 minutes. Flip over and place cheese on top of patties and cook for 2-3 minutes, until burger is done to your liking and cheese has melted. Remove from heat and rest for 5 minutes.

Keep the grill on. Brush burger buns with melted butter and toast on grill for 1-2 minutes making sure you get some good grill lines on the buns. 

Spread some kimchee mayo on the bottom bun and place a patty on top. Add some caramelised onions then the top bun.

Serves 6 as a main. You can also make 12 small patties and serve them as appetisers.

Click here for printer friendly recipe.

 Korean Style Burger with Kimchee Mayo by Bent Street Kitchen

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