Extraordinary Heart And Seoul Korean Burger. I’ve been toying with incorporating Korean BBQ flavor profiles into a burger. To me, a bite of kalbi, kimchi, and sesame-scallion all wrapped up in bibb lettuce is as close to a perfect present as possible.
Since I planned on making the patty of my Korean burger so flavorful, I opted for only one topping as opposed to the usual three. However, despite my simple approach, I wouldn’t have minded a fried egg, julienned nori, caramelized shiitake mushrooms, or maple bacon. The foundational patty provides a fantastic foil for a variety of Asian flavor profiles.
Extraordinary Heart And Seoul Korean Burger
- 1 Chef’s Knife
- 1 Cutting Board
- 2 bowls
- 1 Whisk
- 1 Spatula
- 1 Grill
- 1 Medium-sized sauce pot
YOU WILL NEED FOR THE BURGER:
- 1 pound ground beef (minced beef)
- 1 pound ground pork (minced pork)
- ½ small white onion
- 1 medium jalapeno
- 1 bunch chives
- 1 medium egg
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
YOU WILL NEED FOR THE PICKLED CUCUMBERS:
- 3 cups red wine vinegar
- 1 cup sugar (white sugar)
- 1 cup salt
- In a separate bowl: whisk together the sesame oil, soy, gochujang, and honey. Taste. Is it good? I hope so.
- In the other bowl, combine the meat, onion, jalapeno, chives, and wet mixture. Mix with your hands. I like to fold and press to combine everything. Otherwise, I feel the meat gets overworked.
- Once everything is nice and cozy together, hand form into patties, between 4 and 5 ounces, and let them chill out in the fridge for half an hour so the meat can calm down and come together.
- Get the grill smoking hot and cook them. Pretty straightforward. Less than 10 minutes.
- For the pickled cucumbers, combine salt, sugar, and Sambal Oelek in the pot, and heat it very gently until the salt and sugar have dissolved. I usually drop a handful of ice cubes in to cool it down.
- Slice the cucumbers, pack them in a jar or Tupperware or bowl, pour the cool pickling liquid on top, and put it in the fridge for half an hour. I usually do big batches of pickled vegetables once a week, pickling things like onion, carrot, jalapenos, and green beans. They make a great snack, in addition to a salad or topping for a sandwich.
- Once your burger is cooked, serve it however you want.