Kimchi Smash Burger
The Korean answer to the smash burger craze — a beef patty smashed on a flat-top grill to maximise the Maillard crust, topped with melted American cheese, a piled-high handful of spicy kimchi, sriracha mayo and pickles. The sour crunch of kimchi against the juicy smashed beef is the defining combination.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Sriracha mayo: mix Kewpie mayo, sriracha and sesame oil.
About 5 min
Heat a cast-iron pan or flat griddle until extremely hot (smoking). Season the loose beef balls with salt and pepper.
About 14 min
Place a beef ball on the hot pan. Use a heavy spatula to smash it flat immediately (this is the technique — the quick smash creates maximum surface area). Cook 2 minutes without touching.
About 14 min
Flip. Immediately place 2 cheese slices on top. Cook 1 more minute. The cheese will melt from the steam.
About 14 min
Assemble: bun bottom → sriracha mayo → patty with melted cheese → piled kimchi → pickles → lettuce → bun top with more sriracha mayo.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 34 g
- Carbs
- 42 g
- Fat
- 30 g
- Fibre
- 3 g
- Sugar
- 8 g
- Sodium
- 1080 mg
Contains: dairy, eggs, sesame
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Recipe by Boon Tools.