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Gochujang Burgers with Kimchi Mayo

Summer 2021
F202104011.jpg
food and drink

BY: Miranda Keyes

Gochujang is a Korean red chilli paste that is savoury, sweet and spicy. It has become so popular that it is readily available at most grocery stores. If gochujang hasn’t appeared in your local shop, pop to the nearest Chinatown or Asian grocer, where you will find plenty. If you have the time, making the kimchi mayo a day in advance really gives the flavours a chance to mingle and intensify.

BURGERS
1 lb (455 g) medium ground beef
1/3 cup (80 mL) kimchi, well-drained, squeezed and finely chopped
1/4 cup (60 mL) panko bread crumbs
2 tbsp (30 mL) gochujang
3 green onions, ends trimmed and thinly sliced
1 large egg, beaten
2 tsp (10 mL) sesame seeds
1/2 tsp (2 mL) salt

KIMCHI MAYONNAISE
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) kimchi, well-drained, squeezed and finely chopped
1 green onion, ends trimmed and thinly sliced
1/2 tsp (2 mL) granulated sugar

TO ASSEMBLE
Aged cheddar cheese slices
4 sesame seed burger buns
Romaine lettuce, torn
4 fried eggs
Sliced green onions (optional)

1. For the burgers, in a large bowl, combine ground beef, kimchi, panko, gochujang, green onions, egg, sesame seeds and salt. Gently mix until combined and shape into 4 equal-sized burgers, about 1/2 inch (2 cm) thick (see TIP 1).

2. For the kimchi mayonnaise, in a small bowl, combine mayonnaise, kimchi, green onion and sugar (see TIP 2).

3. Cook burgers over a high grill for 4 minutes per side, until no longer pink in the centre or until a meat thermometer inserted horizontally into the centre of the burger registers 160°F (71°C). Arrange cheddar slices over burgers for the last 2 minutes of cooking to melt.

4. Toast buns on the grill, if desired. Smear bottoms of buns with kimchi mayonnaise, then top each one with romaine lettuce, 1 burger and 1 fried egg. Sprinkle with additional sliced green onions, if desired. Serve immediately.

Serves 4

TIP 1 Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

TIP 2 Kimchi mayo can be made up to 2 days in advance, covered with plastic wrap and refrigerated. The flavours intensify the longer it sits in the fridge.

What to Serve

LCBO#:295006
$13.95  
LCBO#:18483
$11.75  
F202104011.jpg
food and drink

Gochujang Burgers with Kimchi Mayo

Summer 2021

BY: Miranda Keyes

Gochujang is a Korean red chilli paste that is savoury, sweet and spicy. It has become so popular that it is readily available at most grocery stores. If gochujang hasn’t appeared in your local shop, pop to the nearest Chinatown or Asian grocer, where you will find plenty. If you have the time, making the kimchi mayo a day in advance really gives the flavours a chance to mingle and intensify.

BURGERS
1 lb (455 g) medium ground beef
1/3 cup (80 mL) kimchi, well-drained, squeezed and finely chopped
1/4 cup (60 mL) panko bread crumbs
2 tbsp (30 mL) gochujang
3 green onions, ends trimmed and thinly sliced
1 large egg, beaten
2 tsp (10 mL) sesame seeds
1/2 tsp (2 mL) salt

KIMCHI MAYONNAISE
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) kimchi, well-drained, squeezed and finely chopped
1 green onion, ends trimmed and thinly sliced
1/2 tsp (2 mL) granulated sugar

TO ASSEMBLE
Aged cheddar cheese slices
4 sesame seed burger buns
Romaine lettuce, torn
4 fried eggs
Sliced green onions (optional)

1. For the burgers, in a large bowl, combine ground beef, kimchi, panko, gochujang, green onions, egg, sesame seeds and salt. Gently mix until combined and shape into 4 equal-sized burgers, about 1/2 inch (2 cm) thick (see TIP 1).

2. For the kimchi mayonnaise, in a small bowl, combine mayonnaise, kimchi, green onion and sugar (see TIP 2).

3. Cook burgers over a high grill for 4 minutes per side, until no longer pink in the centre or until a meat thermometer inserted horizontally into the centre of the burger registers 160°F (71°C). Arrange cheddar slices over burgers for the last 2 minutes of cooking to melt.

4. Toast buns on the grill, if desired. Smear bottoms of buns with kimchi mayonnaise, then top each one with romaine lettuce, 1 burger and 1 fried egg. Sprinkle with additional sliced green onions, if desired. Serve immediately.

Serves 4

TIP 1 Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

TIP 2 Kimchi mayo can be made up to 2 days in advance, covered with plastic wrap and refrigerated. The flavours intensify the longer it sits in the fridge.

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