Name: Spicy Korean-Style Burgers with Kimchi, Quick Pickled Vegetables and Fried Eggs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 Lebanese cucumbers, cut into long ribbons; 1 small red onion, thinly sliced; 2 tbsp (30 ml) rice vinegar; 2 tsp roasted sesame seeds; 2 tsp brown sugar; 1 lb (450 g) medium-lean ground beef; 1 tbsp brown sugar; 1 tbsp (15 ml) soy sauce; 4 brioche hamburger buns; 1 tbsp (15 ml) vegetable oil; 4 eggs; Korean chili powder (gochugaru), to taste (optional); 1/2 cup (125 ml) spicy mayonnaise-style sauce; 1/2 cup (125 ml) store-bough kimchi, drained; Cilantro leaves, to taste

Preparation

Quick Pickled Vegetables
- In a bowl, combine all of the ingredients. Season with salt. Let marinate while you prepare the burgers, stirring a few times. Drain before serving.
Burgers
- Preheat the grill, setting the burners to high. Oil the grate.
- In another bowl, combine the ground beef with the brown sugar and soy sauce. Season with salt and pepper. With your hands, shape the mixture into 4 patties. Place on a plate. Lightly oil the patties.
- Grill the patties for 4 to 5 minutes on each side or until cooked through. Grill the buns. Keep warm.
- In a large skillet over medium-high, heat the oil. Carefully crack the eggs into the skillet and cook, on one side only, for 2 to 3 minutes or until the whites are set and the edges are golden. Season with salt. Sprinkle with gochugaru.
- Spread the mayonnaise over the inside of the buns. Top the bottom buns with the patties, kimchi, pickled vegetables, cilantro leaves and eggs. Close with the bun tops.

Spicy Korean-Style Burgers with Kimchi, Quick Pickled Vegetables and Fried Eggs

Categories

Ingredients

Quick Pickled Vegetables

Burgers

Preparation

Quick Pickled Vegetables

Burgers

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan