Korean-Inspired Kimchi Beef Burger

Ingredients

Here are the following ingredients:

Creamy Kimchi Slaw

• ½ cup (125 mL) mayonnaise
• 2 tbsp (30 mL) honey
• 2 tbsp (30 mL) rice wine vinegar
• 4 tsp (20 mL) sesame oil
• 1½ tsp (7 mL) kosher salt
• 1 lb (500 g) coleslaw blend, about 8 cups (2 L)
• 14 oz (425 g) kimchi, coarsely chopped, about 2 cups (500 mL)
• ½ cup (125 mL) thinly sliced green onion

Gochujang Mayonnaise

• 1¼ cups (300 mL) mayonnaise
• ¼ cup (60 mL) gochujang (Korean chili paste)
• 1 tbsp (15 mL) lime juice
• 2 tsp (10 mL) minced garlic
• 1 tsp (5 mL) sesame oil

Service

• 16 Ground Beef Patties, about 6 oz (175 g) each
• 16 sesame seed brioche buns, split and lightly toasted
• 16 large eggs, fried (optional)

Preparation

1. Creamy Kimchi Slaw: Whisk mayonnaise with honey, vinegar, oil and salt. Add coleslaw, kimchi and green onion; toss to coat. Cover and refrigerate.
2. Gochujang Mayonnaise: Whisk mayonnaise with gochujang, lime juice, garlic and sesame oil. Cover and refrigerate.

Service

1. Grill or sear burger on flat top, turning as needed, until a digital instant-read thermometer inserted sideways into centre of patty reads at least 160°F (71°C).
2. Spread 1 tbsp (15 mL) Gochujang Mayonnaise on each side of bun.
3. Arrange cooked burger on bottom bun. Top with ½ cup (125 mL) Creamy Kimchi Slaw and fried egg (if using). Cap with top bun.

Beef Cuts