Kimchi Cheeseburgers - Bravabod
Recipes

Kimchi Cheeseburgers

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30"

Update the standard beef burger with a flavor hit of spicy kimchi and sharp cheddar cheese. It's the perfect addition to juicy tomatoes and an umami-flavored burger patty. The lettuce bun is optional, but only takes a few minutes to prepare.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days w/o assembling


Shopping List
    Burger Patties
  • 1 pound 85% to 90% lean ground beef
  • 1/4 cup scallions, chopped (white and light green parts only)
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coconut aminos
  • 1/2 tablespoon fish sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • pepper, to taste Toppings
  • 4 iceberg buns or other buns of choice
  • 1 cup kimchi, drained of excess liquid
  • 4 slices sharp cheddar cheese
  • 2 tomatoes, sliced
  • spicy mayo, to taste

Instructions
  1. Step 1: Mix together all of the ingredients until uniform. Try not to over-mix the meat here. You can now marinate the beef for a few hours in the refrigerator, or cook it immediately.
  2. Step 2: Shape the meat into burgers and cook them in a hot frying pan or grill. Cook them on both sides until your desired doneness is reached. Right before it's done cooking, add a slice of cheese on top of each patty. Cover with a lid and allow the steam to melt the cheese. Add a little splash of water to the pan if more steam is needed.
  3. Step 3: Meanwhile, toast the buns (if using bread), slice the tomatoes, and stir together the spicy mayo.
  4. Serve: Top each bun of choice with tomatoes, a warm burger patty, and kimchi. Slather the spicy mayo on the underside of the top bun and serve.

Recipe Notes

Note 1: To make the iceberg buns, first cut 1 large head of iceberg lettuce in half vertically. Then cut each half in half vertically (essentially quartering 1 head of lettuce into 4 equal pieces). Slice off any stem pieces. Pull the inner leaves from each quarter of lettuce, leaving the larger outside leaves (reference the images above for a visual guide). These outer pieces of lettuce will serve as the bun. Each 'bun' piece should be about 3-4 layers of lettuce thick. You will need less lettuce than you think - too many lettuce layers will make this more into a salad than a burger. Set aside the 'buns'.

Nutrition

Update the standard beef burger with a flavor hit of spicy kimchi and sharp cheddar cheese. It's the perfect addition to juicy tomatoes and an umami-flavored burger patty. The lettuce bun is optional, but only takes a few minutes to prepare.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days w/o assembling


Shopping List
    Burger Patties
  • 1 pound 85% to 90% lean ground beef
  • 1/4 cup scallions, chopped (white and light green parts only)
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coconut aminos
  • 1/2 tablespoon fish sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • pepper, to taste Toppings
  • 4 iceberg buns or other low-carb buns of choice
  • 1 cup kimchi, drained of excess liquid
  • 4 slices sharp cheddar cheese
  • 2 tomatoes, sliced
  • spicy mayo, to taste

Instructions
  1. Step 1: Mix together all of the ingredients until uniform. Try not to over-mix the meat here. You can now marinate the beef for a few hours in the refrigerator, or cook it immediately.
  2. Step 2: Shape the meat into burgers and cook them in a hot frying pan or grill. Cook them on both sides until your desired doneness is reached. Right before it's done cooking, add a slice of cheese on top of each patty. Cover with a lid and allow the steam to melt the cheese. Add a little splash of water to the pan if more steam is needed.
  3. Step 3: Meanwhile, toast the buns (if using bread), slice the tomatoes, and stir together the spicy mayo.
  4. Serve: Top each bun of choice with tomatoes, a warm burger patty, and kimchi. Slather the spicy mayo on the underside of the top bun and serve.

Recipe Notes

Note 1: To make the iceberg buns, first cut 1 large head of iceberg lettuce in half vertically. Then cut each half in half vertically (essentially quartering 1 head of lettuce into 4 equal pieces). Slice off any stem pieces. Pull the inner leaves from each quarter of lettuce, leaving the larger outside leaves (reference the images above for a visual guide). These outer pieces of lettuce will serve as the bun. Each 'bun' piece should be about 3-4 layers of lettuce thick. You will need less lettuce than you think - too many lettuce layers will make this more into a salad than a burger. Set aside the 'buns'.

Nutrition

Update the standard beef burger with a flavor hit of spicy kimchi and dairy-free cheese. It's the perfect addition to juicy tomatoes and an umami-flavored burger patty. The lettuce bun is optional, but only takes a few minutes to prepare.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days w/o assembling


Shopping List
    Burger Patties
  • 1 pound 85% to 90% lean ground beef
  • 1/4 cup scallions, chopped (white and light green parts only)
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coconut aminos
  • 1/2 tablespoon fish sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • pepper, to taste Toppings
  • 4 iceberg buns or other grain-free buns of choice
  • 1 cup kimchi, drained of excess liquid
  • 4 slices paleo cheese or nutritional yeast, to taste (optional)
  • 2 tomatoes, sliced
  • spicy mayo, to taste

Instructions
  1. Step 1: Mix together all of the ingredients until uniform. Try not to over-mix the meat here. You can now marinate the beef for a few hours in the refrigerator, or cook it immediately.
  2. Step 2: Shape the meat into burgers and cook them in a hot frying pan or grill. Cook them on both sides until your desired doneness is reached. Right before it's done cooking, add a slice of cheese (or sprinkle of nutritional yeast) on top of each patty. Cover with a lid and allow the steam to warm the cheese. Add a little splash of water to the pan if more steam is needed.
  3. Step 3: Meanwhile, toast the buns (if using bread), slice the tomatoes, and stir together the spicy mayo.
  4. Serve: Top each bun of choice with tomatoes, a warm burger patty, and kimchi. Slather the spicy mayo on the underside of the top bun and serve.

Recipe Notes

Note 1: To make the iceberg buns, first cut 1 large head of iceberg lettuce in half vertically. Then cut each half in half vertically (essentially quartering 1 head of lettuce into 4 equal pieces). Slice off any stem pieces. Pull the inner leaves from each quarter of lettuce, leaving the larger outside leaves (reference the images above for a visual guide). These outer pieces of lettuce will serve as the bun. Each 'bun' piece should be about 3-4 layers of lettuce thick. You will need less lettuce than you think - too many lettuce layers will make this more into a salad than a burger. Set aside the 'buns'.

Nutrition

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Kimchi Cheeseburgers

PT30M 1 pound 85% to 90% lean ground beef 1/4 cup scallions, chopped (white and light green parts only) 1/4 cup cilantro, chopped 1/2 teaspoon garlic powder 1 tablespoon coconut aminos 1/2 tablespoon fish sauce 2 teaspoons hot sauce 1 teaspoon sesame oil 1/4 teaspoon ground ginger pepper, to taste 4 iceberg buns or other buns of choice 1 cup kimchi, drained of excess liquid 4 slices sharp cheddar cheese 2 tomatoes, sliced spicy mayo, to taste Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Burgers

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