Why have I not cooked out of the LCBO's magzine Food & Drink more often? Holy moly, there are some wicked recipes in there.
You know, the kind that make you go back for seconds, even though you're totally stuffed.
This is one such recipe.
I made 4 burgers and between my husband and myself we have no leftovers. I don't know if it was the Rowe Farms beef or the amazing slaw... whatever the case, I'm sad I didn't make a full recipe (one that serves 6), because, my god. I could SO go back for more.
For those of you unfamiliar with it, kimchi is a spicy Korean dish of fermented cabbage. It smells a little of old socks, in my humble opinion, but tastes amazing. I used to bbq it at yakiniku joints in Nakatsugawa.
For the record, these burgers call for a sturdy bun. I decided to make my own off an epicurious recipe that I'll be posting tomorrow.
Hamburgers with Kimchi Mayonnaise and Minted Slaw
(from LCBO Food & Drink Early Summer '11)
1 lb lean ground beef (preferably grass fed, free range, if you can get it)
½ tsp sriracha
1 tbsp soy sauce
1 tsp minced fresh garlic
salt and pepper to taste (I only added pepper as the soy sauce had plenty of salt)
¼ cup chopped kimchi
¼ cup mayonnaise
½ tbsp lemon juice
1 cup shredded romaine lettuce
½ cup julienned cucumber
¼ cup finely chopped green onions (1 green onion)
2 tbsp slivered mint
½ tbsp rice vingear
½ tbsp canola oil
½ tsp soy sauce
½ tsp sesame oil
¼ tsp grated ginger
1. Mix together burger ingredients in a large bowl. Divide into 4 and shape into 4 patties, each ½ inch thick. Set aside in fridge.
2. Stir together kimchi mayonnaise ingredients and set aside in fridge.
3. Heat a cast iron grill pan (or a bbq) over high heat. Grill burgers for 4-5 minutes on each side or until desired degree of doneness. Serve on sturdy burgers topped with mayonnaise and slaw.
3. Combine lettuce through mint in a small bowl. In a separate bowl, whisk together vinegar through ginger. Pour over lettuce mixture just before serving.
I've got to be honest, the May 2-4 weekend is coming up, and I think this is the perfect recipe to open cottage season!