Cassi Creek: No
political commentary today. No
complaints about weather.
Today, just a good recipe for the carnivores amongst us.
Kimchee Burgers
The kimchee flavor blends so
harmoniously into the background, all you knew was that you were eating a
delicious burger, but you didn’t attribute it to the kimchee. So, if you
want to put a little kick in your burger (incidentally, it’s not spicy), try
adding some kimchee, and get your taste buds revved up for some action.
Burger Mix
3 cups of kimchee, chopped into small pieces
3 tablespoons vegetable oil
3 tablespoons garlic minced
3 tablespoons ginger minced
3 lbs of ground meat (I used an 88% meat, 12% fat blend)
1 cup chopped white or brown onion
1 cup chopped scallions
1/2 cup panko breadcrumbs (or another unseasoned bread crumb)
2 eggs
2 tablespoons crushed toasted sesame seeds
2 tablespoons sesame oil
2 tablespoons soy sauce
3 cups of kimchee, chopped into small pieces
3 tablespoons vegetable oil
3 tablespoons garlic minced
3 tablespoons ginger minced
3 lbs of ground meat (I used an 88% meat, 12% fat blend)
1 cup chopped white or brown onion
1 cup chopped scallions
1/2 cup panko breadcrumbs (or another unseasoned bread crumb)
2 eggs
2 tablespoons crushed toasted sesame seeds
2 tablespoons sesame oil
2 tablespoons soy sauce
In a large fry pan, heat the vegetable
oil over medium heat and add kimchee, garlic, and ginger, and fry until the
kimchee is translucent. The time for reaching this stage will vary, depending
on how RIPE the kimchee is – the riper the quicker…anywhere between 8-15
minutes. After cooking, set aside to cool to room temperature. (cools faster if
you put it on a plate instead of leaving it in the pan, if you are in a hurry.)
In a large bowl, add the ground meat,
onion, scallion, breadcrumbs, 2 eggs, sesame seeds, sesame oil, soy sauce and
cooked, cooled kimchee. Using your hand (I like to use a disposable glove on my
hand), mix with a light hand all the ingredients. Mix until all the ingredients
are well incorporated and you see a uniform mixture. Cover and chill until you
are ready to form into burger patties.
When you are ready to grill, make the
patties the size that you wish. (I did about 3/4 a cup of mixture per patty)
Grilling tips
You want to AVOID flames cooking the burger, and instead you want heat. Flames make things burned and heat actually cooks it…so cook it over lower heat instead of cranking up your grill as sometimes dripping fat causes flame flareups. Cook until fully cooked, about 12 minutes total.
You want to AVOID flames cooking the burger, and instead you want heat. Flames make things burned and heat actually cooks it…so cook it over lower heat instead of cranking up your grill as sometimes dripping fat causes flame flareups. Cook until fully cooked, about 12 minutes total.
Oven Broiling instructions
In a roasting pan, place burgers and roast for 6 minutes per side. Make sure it is fully cooked.
In a roasting pan, place burgers and roast for 6 minutes per side. Make sure it is fully cooked.
Pickled onions
1 red onion, thinly sliced
1 cup vinegar (I used rice vinegar, but white vinegar is fine too)
1 tablespoon sugar
1 red onion, thinly sliced
1 cup vinegar (I used rice vinegar, but white vinegar is fine too)
1 tablespoon sugar
Place onions in a shallow bowl and pour
vinegar and sugar on top. Mix and stir and submerge all the onions. (add a bit
more vinegar if necessary.) Cover and refrigerate for at least 1 hour.
Soy Sesame Mayonnaise
1/2 cup mayonnaise
2 tablespoons sesame oil
2 tablespoons soy sauce
1/2 cup mayonnaise
2 tablespoons sesame oil
2 tablespoons soy sauce
In a small bowl, mix all the
ingredients. Cover and chill until needed.
Assembly
buns
iceberg Lettuce
cheddar cheese
ketchup
buns
iceberg Lettuce
cheddar cheese
ketchup
Toast buns if desired. On each side of
the bun, spread a thin layer of the soy sesame mayonnaise. Place a cooked
burger, a slice of cheese, pickled onions, lettuce and top with the bun. Enjoy!
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