I like to consider myself a bit of a burger connoisseur. Well, this burger makes the top 10 list, that’s for sure. It combines the traditional (beef, American cheese) with the ethnic (kimchi, sambal) for an absolutely delicious burger. This is another winner from Food & Wine’s list of best recipes. Well done, Food & Wine, well done. It’s easy and fast, and pretty darn impressive as well.
What I love about this: first, it’s easy. Second, the spiciness from the sambal and kimchi, crunch from kimchi and bacon, and cheesy goodness all together are amazing. It may take a little hunting for the Asian ingredients but it is so worth it.
- You’ll find sambal in the ethnic food aisle near the Thai and Asian ingredients. It usually comes in a small plastic jar.
- Kimchi — tossup where you find it. If you’re not in New York you probably have to go to an Asian food store to find it. At my grocery store, which has virtually everything, I found it in the refrigerated area of the produce section.
- Make the burgers thin and don’t overcook. A little red is good.
- The sambal mayo is fantastic on sandwiches — the lunch or breakfast kind. Save the leftovers and spread liberally.
Bacon and Kimchi Burgers
- 1/4 cup sambal oelek (Indonesian chile sauce)
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 4 slices of thick-cut bacon
- 1 1/4 pounds ground beef chuck
- Kosher salt
- 4 slices of American cheese
- 4 potato buns, toasted
- 1 cup chopped drained cabbage kimchi (6 ounces)
In a small bowl, combine the sambal with the mayonnaise and ketchup and mix well.
Light a grill or preheat a grill pan. Grill the bacon over moderate heat, turning, until golden and crisp, about 5 minutes total. Drain on paper towels.
Form the beef into eight 1/4-inch-thick burgers and season with salt. Grill over high heat, turning, until browned, 1 minute per side. Make 4 stacks of 2 burgers each on the grill and spoon 1 tablespoon of the sambal mayo over each stack. Top with the cheese, cover and grill over high heat just until the cheese is melted, about 1 minute.
Spread the remaining sambal mayo on the bottom buns. Top with the burgers, bacon and kimchi, close and serve.