Kimchi Burgers with Sesame Miso Shake
COMMENTS
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Sharon on
We aren’t big beef eaters but splurged on these- and they were unbelievably good. Now we want to make them for everyone in our family, delicious!
Kimchi Burgers with Sesame Miso Shake
Kimchi Burgers with Sesame Miso Shake
By Lynne Char Bennett
Rated 5.0 stars by 1 users
Author:
By Lynne Char Bennett
Servings
4
Prep Time
20-30 minutes
Summertime is grilling time, and burgers are a fast and easy favorite. While lettuce-tomato-onion is classic, a kimchi-mayonnaise topping enhanced with Oaktown’s Sesame Miso Shake can help elevate your burger – whether meat or plant-based – to a new level.
I think of Sesame Miso Shake as an all-purpose blend with an Asian flair that can be sprinkled on noodles and rice as well as all kinds of vegetables and proteins and even snacks. A co-worker turned me on to tossing some into a package of Trader Joe’s Mochi Rice Nuggets, and I haven’t looked back.
This blend has a mild warmth from chiles that is tamed and enhanced with ingredients including umami-rich red miso, sesame seeds, coconut sugar, nori and a touch of Szechuan pepper and MSG. (Not to worry -- MSG (monosodium glutamate) is naturally occurring in everyday foods that also provide umami such as tomatoes, mushrooms, Parmesan cheese and anchovies. You can read more about MSG here.)
My kimchi burger recipe is, of course, very flexible and my quantities are guidelines, so use spice, salt, kimchi and mayo to taste.
Ingredients
- 2 cups drained kimchi, chopped (about 12 ounces)
- 5 to 6 tablespoons mayonnaise, as needed
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2 teaspoons Oaktown Spice Shop Sesame Miso Shake
- 1 pound 85% lean ground beef or plant-based equivalent
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2 teaspoons Oaktown Spice Shop Sesame Miso Shake
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¾ teaspoon kosher salt such as Pacific Flake Sea Salt or Diamond Crystal, or to taste
- 4 burger buns
- Romaine, butter or bibb lettuce (optional, for garnish)
For the topping:
For the burgers:
Directions
- Optionally hold back some of the chopped kimchi to use as a garnish and mix the remainder with the mayonnaise and spice.
- Preheat grill then clean grates when hot. Divide ground beef into four patties (larger than your bun size). Mix spice and salt together then sprinkle onto patties and grill to desired doneness.
- Spread some of the kimchi-mayo mixture on the bottom buns. Place patties and lettuce, if using, on top. Add more kimchi mayo and garnish with reserved kimchi, if using. Keep any extra kimchi mayo for another use.
These burgers were amazing! We made them tonight and can’t wait to make them again. We added sautéed mushrooms too.