Only Easy: Kim Chee Burgers
By Misty I.
This stuff is dangerous. One glorious weekend a year, these tangy Korean-inspired delights are sold at Walter Victor Baseball Complex here in Hilo. Yup…kim chee burgers baby! The umami-rich smell of it on the grill is so intoxicating that I eat at least two a day! This past year, I devoured my first one at 8:31 a.m. when the concession opened. You know–so the lactobacilli could protect me from a long day of keeping track of balls and strikes. Now that I think about it, the probiotic benefits of kim chee burgers practically make it a health food. Next year I better eat three a day!
All kidding aside, please read through the recipe thoroughly before you begin. It’s not a normal burger that you grill. The meat mixture is actually spread onto the buns and you grill it meat side down.
Kim Chee Burgers (Char Burgers)
1 lb. lean ground beef
¼ C. shoyu (Club Brand, not low sodium)
¼ C. sugar
½ C. minced green onion
2-3 cloves minced garlic
1 T. sesame oil
2 T. toasted sesame seeds
dash black pepper
8 5” hamburger buns
Kim chee or lettuce and tomato
- Mix egg and spices together, add to meat and mix thoroughly.
- On waxed paper or a plate, divide meat mixture into 8 portions approximately ¼ cup each. Divide each in half, forming 16 portions.
- Spread each of the 16 buns halves with one portion of meat. Be very sure to completely cover the bun so the edges of it won’t burn.
- Put a small piece of foil between top and bottom half of the burger so the meat won’t stick together prior to cooking.
- Grill or fry, meat side down. The meat cooks quickly and the bun warms while the meat is cooking.
- Finish by placing kim chee or lettuce and tomato between the two halves. Slam bun shut and devour. These can be made in advance and frozen.
That’s it, only easy!