KRAZY KOREAN BURGERS

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Krazy Korean Burgers image

Provided by Judy Joo

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 33

3 small cloves garlic
One 1/2-inch knob fresh ginger, peeled
4 ounces thinly sliced pancetta, coarsely chopped and kept cold
1/2 small white onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
4 teaspoons Korean soybean paste (doenjang)
4 teaspoons Korean chile paste (gochujang)
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 1/2 pounds ground beef chuck
2 tablespoons seltzer water, chilled
1 teaspoon roasted sesame seeds
Kosher salt or sea salt
1 tablespoon vegetable oil
4 large brioche buns, preferably topped with sesame seeds, split
2 tablespoons butter, softened
Red or green lettuce leaves
Cucumber Kimchi, recipe follows, chopped
Korean Ketchup, recipe follows
1/4 cup Doenjang Mayonnaise, recipe follows
1 pound small Korean or kirby cucumbers (about 4)
1 tablespoon kosher or sea salt
4 scallions, chopped
1 onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
1 tablespoon salted shrimp (sae woo jeot), rinsed
1 small clove garlic
One 1-inch knob fresh ginger, peeled and chopped
15 fresh chives, cut into 2-inch pieces
6 tablespoons ketchup
4 teaspoons Korean chile paste (gochujang)
1/2 cup mayonnaise, preferably Kewpie or a Korean brand
1 tablespoon Korean soybean paste (doenjang)

Steps:

  • With the motor running on a food processor, drop in the garlic and ginger and process until finely chopped. Add pancetta, onion, chile flakes, soybean paste, chile paste, sugar and pepper and process until fairly smooth. Set the pancetta mixture aside.
  • Crumble the beef into a large bowl. Add the seltzer, sesame seeds, pancetta mixture and some salt and pepper and gently mix together with your hands, being careful not to overwork the mixture. Form the mixture into 4 patties, each about 1 inch thick and 4 inches wide. Create a depression in the center of one side of each patty, as burgers tend to rise in the middle during cooking and this will help the burgers come out flat. If not cooking immediately, cover the patties and refrigerate.
  • Heat the oil in a large skillet over medium-high heat. Put the patties in the skillet depression-side up and cook, flipping halfway through, until browned and cooked through, about 7 minutes total.
  • Meanwhile, heat a two-burner griddle/grill pan or skillet over medium-high heat. Spread both sides of the buns with the butter and cook cut-side down until lightly toasted, about 1 minute. (If working in batches, toast the bottom buns first.) Transfer to individual plates.
  • Put a patty on each bottom bun and top with lettuce and then the Cucumber Kimchi. Smear some Korean Ketchup and Doenjang Mayonnaise on the top buns and place on the burgers. Secure with bamboo skewers or long toothpicks and serve immediately.
  • Cut each cucumber crosswise into 2-inch slices with a small knife. Stand the slices on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross-cut sides up in a single layer in a glass or other nonreactive container that is at least 2 inches tall and that has a tight-fitting lid. Cover and let soften at room temperature for 30 minutes to 1 hour.
  • Meanwhile, combine the scallions, onion, chile flakes, shrimp, garlic, ginger and 2 tablespoons water in a food processor. Pulse until a coarse spice paste forms, then stir in the chives.
  • Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross-cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and let the cucumbers ferment at room temperature for about 24 hours. Refrigerate until ready to serve.
  • Stir together the ketchup and chile paste in a small bowl. Cover and store in the refrigerator if not using immediately.
  • Whisk together the mayonnaise and soybean paste in a small bowl until smooth. Cover and store in the refrigerator if not using immediately.

Ky Howard
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These burgers were delicious, but they were a lot of work to make.


Nathanael Pancrazi
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I've made these burgers several times and they're always a hit. They're the perfect combination of spicy and savory.


Jackie Solis
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These burgers were a bit too greasy for me, but the flavor was great.


gage Labrake
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I'm not a big fan of burgers, but these were really good. I'll definitely be making them again.


Alibarkat Alibhai
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I'm so glad I found this recipe. These burgers are now my new favorite.


Abigail Bolland
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These burgers were a bit bland for my taste. I think I'll add some more seasoning next time.


General Koki's TV
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I'm definitely going to be making these burgers again. They're so easy to make and they're always a crowd-pleaser.


Ouli Goudiaby
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These burgers were a little too messy to eat, but they were worth it.


Khyas Khan
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I've never had a burger like this before. It was so unique and delicious.


Sahin Sahin
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These burgers are amazing! I love the spicy mayo sauce.


Aichatou
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I'm not sure what I did wrong, but my burgers were really dry. I think I might have overcooked them.


Alicia Sheppard
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I had to substitute ground turkey for the beef, but the burgers still turned out great.


Innocent Production
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I've made these burgers several times and they're always a hit. They're easy to make and always come out juicy and flavorful.


John Baps
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These burgers were a bit too spicy for me, but my husband loved them.


_____IGNORE_____
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I'm not a big fan of kimchi, but I really enjoyed these burgers. The flavors were well-balanced and the kimchi added a nice touch without being overpowering.


RS Sajib Chowdhury
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The instructions were easy to follow and the burgers were delicious. I would definitely recommend this recipe.


esther korkor
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These burgers were a hit at my party. Everyone raved about them.


Md Savuo
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I followed the recipe exactly and the burgers turned out perfectly. My family loved them!


The Markhor
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Not bad. The patties were a bit dry, but the sauce was great.


Sajjad Mollah
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These burgers were an absolute delight! The combination of flavors was incredible, and the kimchi added a nice kick. I'll definitely be making these again.