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Korean Corn Cheese Stuffed Burger

Recipe sponsored by Star Market

Have you guys had Korean corn cheese? It’s become really popular lately because when you grab it with chopsticks it makes that infamous cheese pull that social media loves. It’s really as simple as baking corn with a bunch of mozzarella cheese, and adding some scallions and chilies if you are feeling adventurous.

A few weeks ago I had Star Market executive chef Jeff Anderson over and we grilled up a summertime feast featuring some great products from the O Organics® line found exclusively in this area at Star Market to take our dishes to the next level.

I decided to make the Korean corn cheese mixture and stuff it inside a burger for a tasty grilling mash-up.
The ingredients for the corn cheese. The mozzarella is necessary to get the stretchy cheese, and the O Organics brand melts perfectly in the burgers. I added cream cheese to the mix to make it all stick together so it could be easily stuffed into the burger. Stir it up I love that their O Organics line offers grass-fed, USDA certified organic ground beef because I was buying other brands of beef in the past in a smaller package and was way more expensive. I now can trust that this is available every time at my local Star Market store at a reasonable price and is the level of quality I am looking for. I have taken to putting a flat cast iron on my grill lately and I love the versatility it adds! Grill the burgers about 5 minutes per side until the filling is just peeking out and looks like it could explode at any second. The Korean influenced BBQ sauce is ketchup, gochujang, sesame oil, honey, rice vinegar, and mustard. I love that I can find ethnic ingredients like gochujang at Star Market now instead of having to go to multiple stores to find everything I need. Then top with some spiralized zucchini noodles. These are already cut for you in the produce section if you want to save a step. Did I forget to mention the bacon? Cause there is definitely BACON. You can never go wrong with bacon and corn. When you see the cheese starting to ooze out like it is in this photo, that is when you need to get them off the grill quick. There’s that cheese pull that comes standard with corn cheese. So cheesy! After I was done with my burgers Chef Jeff started prepping his meatballs. He tossed some zucchini noodles on the grill as the base of his dish. The meatballs had a nice Korean glaze not to different than my bbq sauce, and they were served with a warm salad of zucchini noodles and arugula. The grilled candied bacon and scallions on the side added a great sweet and salty kick.


If you don’t have a Star Market near you, you can get the O Organics products at any of the Albertsons family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Safeway, United Express, United Markets and Carrs/Safeway.

This is a sponsored conversation written by me on behalf of Albertsons Companies.

Korean Corn Cheese Stuffed Burger

  • Filling
  • 3 ears Corn grilled and kernals removed
  • 1 cup shredded O Organics mozzarella cheese
  • 2 ounces Cream Cheese
  • 3 Scallions sliced
  • 1/2 teaspoon Chile Flakes
  • Sauce
  • 2 tablespoon2 Gochujang
  • 1/4 cup Ketchup
  • 2 tablespoons Honey
  • 1 tablespoon Sesame Oil
  • 1/2 tablespoon Rice Vinegar
  • 1 teaspoon Mustard
  • Burgers
  • 1 pound O Organics ground beef
  • 4 slices Munster Cheese
  • 8 slices Cooked Bacon
  • 4 Burger Buns
  • 2 cups spiralized zucchini "noodles"

Instructions

  1. Mix the filling ingredients until fully combined. Set aside in the fridge until ready to use.
  2. Mix the sauce ingredients and stir well to combine. Set aside.
  3. Divide the beef into 4 equal pieces. Place one in your hand and flatten it out in your palm. Take about 1/3 cup of the filling mixture and place it in the center of your flattened meat. Wrap the rest of the meat around the filling to form the burger patty. Make sure to seal it as best as you can. Place in the fridge for at least 30 minutes to firm up or until ready to grill.
  4. Grill about 5 minutes per side until meat is cooked to medium well and the filling is threatening to start oozing out. Place the cheese on each patty right after flipping.
  5. Place the burger on the bottom bun and top with the sauce, bacon, and zucchini. Top with the top bun and serve.