Big Korean-Style Burger
Prep Time
Cooking Mode
Korean-Style Pickled Cucumber Salad (makes 2 cups)
4 mini cucumbers, thinly sliced
1 tsp salt
2 tsp gochugaru “Korean red pepper powder”
2 green onions, finely chopped
¼ cup thinly sliced onion
1 small clove garlic, finely grated
4 tsp white distilled vinegar
2 ½ tsp granulated sugar
Kimchi Mayo (makes ½ cup)
½ cup mayo
½ cup drained, finely chopped kimchi
1 small clove garlic, grated
4 Compliments Sirloin Beef Burgers or Compliments Prime Rib Burgers
4 cheddar-style, thick slices
8-12 thinly sliced red onion rings
4 Brioche sesame seed buns
Korean-Style Pickled Cucumber Salad (makes 2 cups)
4 mini cucumbers, thinly sliced
1 tsp salt
2 tsp gochugaru “Korean red pepper powder”
2 green onions, finely chopped
¼ cup thinly sliced onion
1 small clove garlic, finely grated
4 tsp white distilled vinegar
2 ½ tsp granulated sugar
Kimchi Mayo (makes ½ cup)
½ cup mayo
½ cup drained, finely chopped kimchi
1 small clove garlic, grated
4 Compliments Sirloin Beef Burgers or Compliments Prime Rib Burgers
4 cheddar-style, thick slices
8-12 thinly sliced red onion rings
4 Brioche sesame seed buns
Directions
1Cucumber Salad: In a bowl, toss cucumbers with salt; let stand for 15 minutes. Drain excess liquid, gently squeezing in a colander. Transfer to another bowl; stir in gochugaru, onion and green onions. Stir in garlic, vinegar, and sugar. Cover and refrigerate.
2Kimchi Mayo: In a small bowl, stir together mayonnaise, kimchi and garlic. Cover and refrigerate.
3Burger: Cook burger following package instructions; top with cheese and cook until melted.
4Spread 2 tsp of the kimchi mayo onto the bottom and top of each bun; divide and top with red onion. Layer 1 burger patty with cheese, 2 tbsp cucumber salad and sandwich with top bun.
Disclaimer
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Personal Note
Personal Note
