Kimchi burgers are a family favorite. So, after D and I finished our loop of the property on the Deuce Coupe, I whipped up these yummies for our anniversary lunch while we waited for Jake and R to finish their rides.
makes 6 slightly larger than 1/4 pound burgers
- 1 pound organic, grass-fed ground beef (we used a 15% fat)
- 1/2 pound ground pork
- 2 T ginger syrup
- 4 cloves garlic
- 3 T gluten-free soy sauce or tamari
- 1 T chile sauce
- 1 t toasted sesame oil
- freshly ground pepper
- freshly ground salt
- Also needed buns (I used a mixture of gluten-free, regular, and pretzel), bell peppers, kimchi
Prepare grill. Combine all but the last two ingredients and the extras. Divide the mixture into 6 equal portions, shaping each into a 3/4" thick patty. Place patties on a grill rack coated with cooking spray and grill on each side until your preferred level of doneness. Grill the peppers and toast the buns, too.
Remove burgers from the grill and let stand for 5 minutes. Assemble the burgers with grilled peppers, burger, and top with kimchi. Enjoy!
It was warm enough for us to eat on the deck. Since Jake is gluten-free, burgers and brews has become burgers and cider. I found a Mandarin Hard Cider from Portland's Reverand Nat's Hard Cider. Delish.
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