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