I just noticed that my last couple posts have all bee Asian-inspired recipes. Just so happens that Asian flavors really lend themselves to grilling. Over the past couple decades we found out that Asian grilled food is not just limited to Chinese pork char siu and Japanese yakitori. We have become familiar with Thai satay and more recently, Vietnamese grilled chicken wings. Well, I here to let you know that Korean food is the next big trend in full-flavored Asian food. So get ready to get your Korean-style barbecue on with a big side of kimchi (think of it as spicy Korean sauerkraut)! Oh yeah, do yourself a favor and really luxe this burger up by putting a fried egg right on top!
If you’re not diggin’ the kimchi love or can’t find it in your area, top the burger with the Bok Choy and Asian Pear Slaw that follow the burger recipe.
You can buy kimchi in the refrigerated section Asian specialty markets, Whole Foods or other wholesome grocery stores. Or, of course, at Amazon.com
- For the burger:
- 1½ pounds ground chuck
- 2 scallions, finely chopped
- 1 tablespoon toasted sesame seeds
- Kosher salt and freshly ground black pepper, to taste
- -
- For serving:
- Toasted sesame buns
- Lettuce, sliced tomato, sliced sweet onion, as desired
- Ginger-Scallion Mayonnaise, recipe follows
- Chopped kimchi
- Fried egg(s), optional
- In a medium mixing bowl, thoroughly mix the ground chuck, scallions and sesame seeds. Divide the mixture into four to six equal portions and shape into patties slightly larger than the buns. Place on a sheet pan and refrigerate until ready to cook.
- Prepare your grill for direct cooking over high heat. Brush and oil the grate before you begin cooking. Season the burgers liberally with salt and pepper on both sides. Place the burgers on the preheated grill and cook for 3 to 5 minutes per side. Remove burgers from grill and place the buns cut side down on the grill for 1 minute or so until toasted. Assemble burgers to your liking spread with Ginger Scallion Mayonnaise and topped with kimchi. Serve with Bok Choy and Asian Pear Slaw.
- Note: when using store-bought beef, always cook burgers to an internal temperature of 165ºF.
- 1 cup good-quality mayonnaise
- 2 teaspoon unseasoned rice vinegar
- 2 scallions, minced
- 2 teaspoons freshly grated ginger
- ¼ teaspoon kosher salt
- Stir together all ingredients until combined. Store in the refrigerator in an air-tight container for up to four days. Best if made at least one hour in advance.
- For slaw:
- 2 cup shredded baby bok choy
- 1 Asian pear, thinly sliced and julienned
- 1 medium carrot, peeled and shredded
- 3 radishes shredded
- 1 tablespoon toasted sesame seeds
- -
- For dressing:
- 2 tablespoons Ginger-Scallion Mayonnaise (recipe above)
- 1 tablespoon lemon juice
- 1½ teaspoons honey
- 1 teaspoon unseasoned rice vinegar
- 1 pinch kosher salt
- Add bok choy, pear, carrot and radishes to a large mixing bowl. In a small mixing bowl, stir together the dressing ingredients until combined. Pour over slaw mixture and toss to combine. Toss with sesame seeds and refrigerate until ready to serve.
Cheers and Happy Grilling!
~ Jeff
