Korean Lamb Burger with Kimchi Slaw
July 30, 2019
I don't have any step photos today cause I was busy marking down the measurements for the burger and planning everything for the class.
This burger was everything you want in a burger in my opinion. Super flavorful and savory meat, refreshing crunchy toppings, and a great bread to burger ratio. I can't wait for everyone to try it out this weekend!
I will be posting some of the other recipes we are making at the class later this week and early next week! Korean Lamb Burger with Kimchi Slaw
- Burger patties
- 1 pear or apple
- 2 tablespoons Gochujang
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 2 inches Ginger sliced
- 5 cloves Garlic
- 2 tablespoons Honey
- 1 pound Ground Lamb
- Slaw
- 1 cup Kimchi roughly chopped if it is coarse
- 1/2 cup Shaved Red Cabbage
- 1/2 cup julienne peeled carrots
- Sauce
- 1/4 cup Mayo
- 1/4 cup Gochujang
- Burgers
- 4 English Muffins
- 4 slices Munster Cheese
- 12 thin slices Cucumber
- sesae seeds
Instructions
- Mix the pear, gochujang, soy sauce, sesame oil, ginger, garlic, honey, and a few pinches of salt in a food processor and process until smooth and broken down.
- Add 1/3 cup of the mixture to a bowl with the ground lamb. Mix well, using your hands if needed, until well combined. (reserve the remaining marinade to make bulgogi)
- Form 4 burger patties making sure they are about equal in size to the English muffins, but a little bigger to account for shrinking on the grill.
- Meanwhile, mix the slaw ingredients in a bowl. Taste and season with a little salt and chili flake if needed.
- Mix the sauce ingredients in a bowl.
- Preheat grill to medium-high heat. Split the English muffins with a fork and toast them on the grill. Set aside and add the sauce to the bottom buns of the muffins.
- Grill the burgers about 4-5 minutes a side to a nice medium-well temp. Add the cheese after flipping, and keep an eye on the heat because the honey and pear in the marinade will cause it to brown faster than expected.
- Place the cooked burgers onto the sauced bottom buns. Top with sesame seeds, then add on the cucumbers followed by the slaw. Top with the remaining muffin tops and serve.
