I don’t get excited about burgers very often, but I was intrigued when my friend Rick told me about a burger he made last summer. The meat was seasoned with soy sauce, garlic, and other good stuff. And it was topped with blue cheese and kimchi. To be honest, he had me at kimchi.
I’ve been bugging Rick for awhile to share his Korean-style burger recipe with me. Once spring hits, I will be firing up the grill and making burgers for the first time in a long time. Thanks so much Rick, for sharing your recipe!
- I purchased a bag of kimchi at Trader Joe’s for $1.99
- I bought 1/2 cup of blue cheese at the grocery store salad bar for – wait for it – 34 cents!
In His Words: About The Recipe
Fermentation is powerful. This rich, eclectic burger brings three continents together, assaulting your tongue and strengthening your frame. Creamy bleu Euro-tang meets sour-sweet Korean kimchi on Midwestern lean protein. You need to try it.
I try to make burgers from local, sustainably-produced beef, chicken or turkey. I like affordable ($3 to $4 a pound), natural ground turkey from Ferndale Farms. The kimchi is from a jar, obtainable at most any Asian grocery store, co-op or reasonable supermarket. You don’t need much cheese.
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- 1 lb. ground beef, chicken or turkey
Meat seasoning mixture:
- Shoyu soy sauce
- 1 or 2 cloves fresh garlic, minced
- Ground black pepper
- Dash of red wine
- 1 teaspoon brown sugar
- One onion, sliced and sautéed in olive oil and/or butter with salt and pepper
- Four ounces kimchi, ordinary cabbage variety, or another kind, drained a little
- Four ounces blue cheese, crumbled
- Cherry tomatoes, halved
- Place meat in a large mixing bowl. Combine meat seasoning items in a separate bowl. Add the seasoning to the meat and knead so the seasoning is evenly dispersed. If it’s too wet, let it stand for a few minutes.
- Cook burgers on a grill or stovetop to desired level. Top with blue cheese; cover burgers for 30 seconds to melt. Add sautéed onions and garnish burgers as you wish. Serve on bread, a bun or nothing!