Kimchi Burgers Food
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 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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