Skip to main content

Riley's Kimchi Burgers - Finally!

Inspired by the Gangnam-Style burger at Ground Up Burgers in Half Moon Bay, Riley has been bugging me to replicate them at home. Half Moon Bay, after all, is an out-of-the-way haul unless we're already going to or from The City. Okay.

So, when we finally had some cabbage, he did it. He made kimchi.

Click for his recipe: here.

Once the cabbage was properly fermented (we waited 5 days), I picked up some grass-fed ground beef and potato rolls - Riley's pick after a plea that I not use whole wheat rolls "just this once, please, Mommy!"

1.25 lbs 100% grass-fed beef (this made 7 burgers for us)
1 egg
1/2 C ground almonds
freshly ground sea salt
freshly ground pepper
2 T chopped parsley
1/2 C diced mushrooms

Mix all of the ingredients together in a bowl until fully incorporated. If it seems too wet, add in more almonds.

Form into patties and grill to preferred doneness.

We melted pepper jack cheese on the burger and dressed it up with fresh lettuce and kimchi.

The little boy was so happy with his kimchi burger.

Dylan, on the other hand, objected to the kimchi. "It's too spicy, Riley!" And opted for lettuce and bleu cheese. Uncle Brian, whose dinner motto is "no meat, no meal", would have been proud.


  1. I think it's wonderful that your son is already learning how to work in the kitchen and experiment with food. Jjang!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas