Best Kimchi Burgers Recipes
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
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
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