Korean Corn Cheese Stuffed Burger
A burger stuffed with Korean corn cheese and topped with a bbq sauce of ketchup, gochujang, sesame oil, and honey.
Servings: 4 burgers
Ingredients
Filling
- 3 ears corn grilled and kernels removed
- 1 cup shredded O Organics mozzarella cheese
- 2 ounces cream cheese
- 3 scallions sliced
- 1/2 teaspoon chile flakes
Sauce
- 2 tablespoon gochujang
- 1/4 cup ketchup
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 1 teaspoon mustard
Burger
- 1 pound O Organics ground beef
- 4 slices munster cheese
- 8 slices cooked bacon
- 4 burger buns
- 2 cups spiralized zucchini "noodles"
Instructions
- Mix the filling ingredients until fully combined. Set aside in the fridge until ready to use.
- Mix the sauce ingredients and stir well to combine. Set aside.
- 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.
- 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.
- Place the burger on the bottom bun and top with the sauce, bacon, and zucchini. Top with the top bun and serve.