A juicy burger with two kimchi pancakes as the buns. Topped with munster cheese, sesame cucumbers, and bean sprouts.
- 1/2 cup potato starch
- 1 cup Flour
- 1 overflowing cup Chopped Kimchi
- 1/2 cup kimchi juice
- 1/4 cup Chopped Scallions
- water if needed.
- 1 Cucumber chopped into rounds
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 2 tablespoons Honey
- 1 tablespoon Sesame Seeds
- 1 pound Ground Beef
- 3 slices Munster Cheese
- 1 cup Bean Sprouts
- Makes 3 burgers
- Mix the flour, starch, kimchi, kimchi juice, and scallions in a bowl and mix until combined. Add water if needed and mix until combined into a thick batter.
- Mix the cucumbers with the sauces and seeds. Season with salt and pepper and set aside.
- Preheat oven to 300
- Put about a half cup of batter into a hot frying pan with a little oil. Make a few at a time depending on how large your pan is. Flip to brown on both sides and remove from heat to a rack on top of a baking sheet. Repeat until they are all done and put the rack into the oven to finish cooking for about 15 minutes while you make the burger.
- Form the burger patties and season with salt and pepper. Cook the burgers and top with cheese.
- Build the burger with one pancake first, then a burger patty, then the cucumbers, then the bean sprouts, then spoon on some of the juice from the cucumbers. Top with the remaining pancake and serve.
Kimchi pancakes are my favorite thing to get as an app at a Korean restaurant. When they are nice and crispy they can be pretty sturdy so I decided to try making them as buns for a burger. I made them a little extra thick and finished them in the oven so they would be cooked through, and they were strong enough to hold the burger and all the toppings. I topped it with cucumbers marinated in soy sauce, sesame oil, and honey, and used some of the sauce to drizzle on the burgers at the last minute. I love how these came out and will definitely be making them again!
Mix potato starch, flour, kimchi, and scallions to make the batter.
The cucumbers have soy sauce, sesame oil, sesame seeds, and honey.
Cook the pancakes for a few minutes on each side until brown.
Then finish them in the oven for about 15 minutes at 300.
Then load em up!
The textures in this were great from top to bottom. You have tender juicy burger, crunchy cucumber and bean sprouts, and that crispy/gummy combo you get from the pancakes.
The potato starch is what adds the gummy texture that you can see in this cross section.