Sweet Korean BBQ Kimchi Cheeseburgers
Inspired by techniques from Serious Eats.
Charred beef glazed with a sweet-savoury pear and soy sauce glistens under melted cheese, brought alive by tangy kimchi and crisp pickles.
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Method
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Equipment
- barbecue (or griddle pan)
- medium bowl
- small saucepan
- pastry brush
- fish slice
- instant-read thermometer
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 673 kcal |
| Protein | 33.8 g |
| Carbohydrate | 47.8 g |
| of which sugars | 16.6 g |
| of which free sugars | 13.4 g |
| Fat | 38.1 g |
| of which saturates | 14.5 g |
| Fibre | 2.9 g |
| Salt | 6.47 g |
Protein per 100 kcal
5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Quick pickle
- 1 small cucumber, deseeded and cut into thin matchsticks
- 1 small carrot, peeled and cut into thin matchsticks
- 6 g fine sea salt or table salt about 1 tsp
- 12 g caster sugar about 1 tbsp
- 2 tbsp rice vinegar
Bulgogi-style glaze
- 60 ml soy sauce
- 24 g light brown sugar about 2 tbsp
- 1 tbsp toasted sesame oil
- 2 garlic cloves, finely grated
- 10 g fresh ginger, finely grated
- 60 g ripe pear, finely grated
Patties
- 510 g beef chuck mince (about 20% fat)
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 4 slices American-style processed cheese
To serve
- 4 burger buns, split
- 75 g cabbage kimchi, chopped
- 2 spring onions, thinly sliced
- 1
Pickle. Toss 1 small cucumber (deseeded and cut into thin matchsticks), 1 small carrot (peeled and cut into thin matchsticks), 1 tsp fine salt, 1 tbsp caster sugar and 2 tbsp rice vinegar in a medium bowl and set aside.
- 2
Glaze. Simmer 60 ml soy sauce, 2 tbsp light brown sugar, 1 tbsp toasted sesame oil, 2 finely grated garlic cloves, 10 g finely grated fresh ginger and 60 g finely grated ripe pear in a small pan for 3-4 min until slightly syrupy; cool.
- 3
Shape. Divide 510 g beef chuck mince into 4 and shape into patties about 1 cm wider than the buns, then season with ½ tsp fine salt and ¼ tsp ground black pepper.
- 4
Grill. Heat a barbecue with one hot side and one cooler side (or a griddle pan over high), grill patties over the hot side about 2 min until charred, flip, brush with glaze and cook 2 min more; flip again, move to the cooler side and keep brushing until 71 °C in the centre (about 4-6 min), then put a cheese slice on each.
- 5
Toast. Toast 4 burger buns cut side up on the hot side for about 30 s.
- 6
Build. Place patties on bun bases, then 75 g chopped cabbage kimchi, 2 thinly sliced spring onions and drained pickles; drizzle with a little more glaze, close and serve.
Storage
Cooked patties can be refrigerated for 2 days; the glaze and pickle keep separately for 3-4 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
