Recipe: Perfect Kimchi Burger with Korean Seaweed Sauce

Kimchi Burger with Korean Seaweed Sauce. Great recipe for Kimchi Burger with Korean Seaweed Sauce. It's a savory, sweet and spicy sauce that is a staple in Korean cuisine and a popular table top condiment. Serve the patties on the buns; top with kimchi, egg, seaweed strips, and spicy sauce.

Ben isn't a big fan of kimchi, though he had his with it, he went without it for his second one. Grill Beyond Burger patties on a lightly oiled, heated gas grill. Place Beyond Burger patties on a baking rack and pour Korean BBQ sauce over them. You can cook Kimchi Burger with Korean Seaweed Sauce using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Kimchi Burger with Korean Seaweed Sauce

1. It's of Ground pork and beef mix.
2. It's of Kimchi (from Korea).
3. You need of Panko.
4. Prepare of Cooking sake.
5. Prepare of ● Water.
6. Prepare of ● Cooking sake.
7. Prepare of ● Oyster sauce.
8. It's of ● Dashi powder.
9. You need of ● Grated garlic (garlic powder).
10. You need of ~ ★ Kimchi liquid.
11. You need of ~ Korean dried nori seaweed.
12. You need of Shimeji mushrooms (or mushrooms).
13. It's of Sesame oil.
14. It's of Green onions, sesame seeds, vegetable oil, wasabi, katakuriko.

Serve burgers on rolls topped with reserved BBQ Sauce and Kimchi Slaw. Korean inspired Kimchi Burger is a big beefy burger with tons of flavor! Sausage, beef with warm spices topped with kimchi make this a burger worth talking about! If you're looking for hearty flavor, this is the burger for you!

Kimchi Burger with Korean Seaweed Sauce instructions

1. Squeeze out the liquid from kimchi and cut into small pieces. (Set aside the liquid) Combine the ● ingredients. Remove stems from the shimeji, and shred into pieces..
2. In a bowl, add the ground meat, kimchi from Step 1, panko, and knead well. I divided it up into small 4 pieces, but halving it is fine too..
3. Roll them up into burgers with your hands. To prevent it from crumbling when frying, toss it with both hands as if you're playing catch to remove air pockets..
4. Add a small amount of oil into a frying pan and cook the burgers. Take them out once they are cooked through..
5. With remaining oil, lightly saute the shimeji and add the combined ● ingredients. Bring to a boil and let the alcohol from cooking sake evaporate..
6. Reduce heat, tear apart the seaweed and add to the pan. Check the taste and adjust with the ★ kimchi liquid. Thicken the sauce with katakuriko dissolved in water. To finish, drizzle sesame oil for flavor..
7. Serve the burgers on a plate. Top with dry roasted sesame seeds, green onions (chopped) and it's done. Enjoy with wasabi on the side if you'd like..
8. This is the kimchi from Korea I used for this recipe..
9. The Korean seaweed I used can be bought at a supermarket, and there are 8 pieces in a small package..
10. Salted Beef Tongue and Leek Style Hamburger Steak With Ground Meat https://cookpad.com/us/recipes/154916-beef-and-pork-hamburger-steaks-with-salt-leek-sauce.

Season on both sides with salt and pepper. Mist a large nonstick skillet with cooking spray and heat on medium. During the last few minutes of cooking, top each burger with a slice of cheese. Arrange lettuce and tomatoes on the bottom half of each bun and then top with burgers, reserved sauce and kimchi, and serve immediately. Add the drained kimchi to the pan and stir-fry until the kimchi is browned around the edges and fragrant.