The page is back in business – my apologies for the hiatus but I’m going to make up for it with the recipe for one of my signature burgers – the Kimchi Seoul Smash Burger!
It features a smashed beef patty, fried kimchi, cheese and kimchi mayo.
This recipe is inspired by the Oklahoma Onion Burger and my love of kimchi. You can read more about how to make the original onion burger here.
Ingredients: (serves 4)
- 600g coarse ground beef mince (see note below)
- 500g fresh kimchi
- 200g mayonnaise
- 4 slices american burger cheese
- 4 x buns (I’ve used a few types and I find plain white rolls to work best for this burger)
- Salt & pepper for seasoning
A note on beef: for best results with burgers I can’t recommend enough the importance of mincing your own beef. I most commonly use chuck, however brisket and short rib are also excellent choices. For one of the pictured burgers I threw some leftover rump cap in the mix too. You generally want around a 70/30 protein to fat ratio, this keeps the patty nice and MOIST.
Form your beef into four round 150g balls and refrigerate until you are ready to cook (for this particular burger we don’t want to form patties before cooking)
For the kimchi mayo you’ll want to grab a handful of kimchi (approx 80-100g) and blend with the mayonnaise. Season with salt to taste – I find mine needs a healthy pinch of salt to really make the flavours pop, however some kimchi can be salty enough already.
Get the remaining kimchi and place in a muslin cloth or dish cloth and squeeze out as much moisture as possible – this will make it easier to fry.
Fire up a frying pan or flat plate BBQ nice and hot – I use my stainless heatlie for smashed patties, it gets nice and hot and has plenty of room for flipping burgers.
Begin by placing a small handful of kimchi for each patty on the hotplate, pressing down with your scraper.
A note on scrapers/spatulas: for this style of burger, including the original, you need something rigid that is going to allow you to apply a lot of pressure to your burger. A weak spatula with a lot of flex simply will not cut it.
After 30 seconds or so cooking place your balls on the kimchi (the beef balls, you filthy animals) and immediately press down with your scraper to form a patty – don’t muck around here, you want to do this quickly and with reasonable force.
Once you have flattened the patties, season with salt and pepper – this is important as it will help form a crust for that delicious maillard reaction.
Now it’s time to flip. There’s a technique to doing this properly – it requires you to be fast and confident; hesitate and there will be kimchi and beef all over the place. Once flipped press down firmly, pushing the beef into the hotplate to crisp it up.
Apply cheese – don’t think this requires any further explanation.
While the patty crisps and the cheese melts, toast your buns.
Assembly is simple for this one, kimchi mayo on the bottom then your smashed kimchi patty.
And if you’re game, make it a double!