Kimchi Burgers Recipes

KIMCHI BURGERS

Kimchi Burgers image

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

Ingredients

24 ounces lean ground beef
2 teaspoons fresh ginger, finely chopped
2 garlic cloves, finely chopped
2 1/2 tablespoons teriyaki sauce
1 1/2 teaspoons chili flakes (optional)
salt & pepper
8 tablespoons shoestring bamboo shoots
8 tablespoons sliced water chestnuts
4 slices tomatoes
4 slices raw sweet onions
2 cups mushrooms
4 hamburger buns, of your choice

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

Korean Kimchi Burgers image

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

Ingredients

3 cups finely shredded napa cabbage
1/2 cup thinly sliced green onion, divided
3 tablespoons seasoned rice vinegar
4 teaspoons minced garlic, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon toasted sesame oil, divided
1 1/2 teaspoons asian chili-garlic sauce, divided (Sriracha)
1/4 cup mayonnaise
1 1/2 lbs ground chuck (80-20)
2 tablespoons soy sauce
4 hamburger buns, split (I like sesame seeded)

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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