Receta Korean BBQ Burgers with Kimchi Cucumbers
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Korean BBQ Burgers with Kimchi Cucumbers are a fabulous way to enjoy Asian flavors this summer! Sweet Korean BBQ flavored burgers are topped with spicy Kimchi Cucumbers and a sesame-mayo for a gourmet delight!
If you know anything about me, you know summer is my favorite season and grilling is my favorite way to cook! Whenever I want to fire up the grill, I head out to my local Giant Eagle or Giant Eagle Market District first!
Giant Eagle is my headquarters for all things grilling. I've recently been purchasing their Market District, Certified Angus Beef Seasoned Burgers and I love them! Giant Eagle makes them in-store from freshly ground Certified Angus Beef and they are available in several varieties. Last week I decided to give the Korean BBQ Seasoned burgers a try.
I found the fresh burgers at the meat counter. Since I decided I wanted to top the burgers with Kimchi cucumbers, I was happy I was also able to find spicy Korean Gochugaru Chili Flakes by the bulk seasonings.
Next on my list was Hellmann's® mayonnaise. I needed a way to balance out the spicy cukes and some quick homemade sesame-mayo sounded about right. The mayo was easy to find in the aisle with the salad dressings.
As I made my way around the store there were several displays highlighting summer grilling and a few demos. Of course, I couldn't pass up sampling a bite from the Summer Grilling demo! I love it when I can shop and eat at the same time!
In no time, my cart was full of everything I needed for a delicious grilled dinner. I even picked up Breyers® ice cream and a package of in-store bakery chocolate chip cookies to make a quick dessert, because no meal is complete without dessert! Don't you agree?
When I got home, I quickly put together the Kimchi cucumbers. This isn't a traditional Kimchi, but it does have some of the same flavors as traditional cabbage Kimchi. If you can't find Korean chili flakes, you can substitute crushed red pepper to taste. Traditional kimchi is fermented, but these cukes are more similar to quick pickles. They are spicy and flavorful!
When you make the cucumbers, be sure you use a glass bowl and store them in a glass jar. The Korean chili pepper will stain plastic.
To make the Kimchi cumcumbers, start by slicing the cucumbers thin. I used a mandolin to make easy work of it. Salt the cukes and let them sit at room temperature for about 30 minutes to start to draw some of the moisture out and season them.
Next, Drain the cucumbers and add the other ingredients, then stir to combine.
Warning: Korean Gochugaru Chili Flakes are spicy! I used about a tablespoon in the cukes and they were just about right for me, however, you may want to start with less and increase to your liking.
Let the cucumber mixture sit at room temperature for another 30 minutes. The cucumbers will continue to let off liquid. Just drain the liquid off as necessary. These cucumbers make an awesome burger or hot dog topper, but they are also great on their own as a side dish! Korean BBQ Burgers with Kimchi Cucumbers By Renee's Kitchen Adventures
Published 07/05/2016
Sweet Korean BBQ flavored burgers are grilled to perfection then topped with spicy kimchi cucumbers and sesame-mayo for a taste of Asia in your own backyard! Ingredients
4 Market District, Certified Angus Beef Korean BBQ Flavored patties, grilled to your liking
4 Pepperidge Farm® hamburger buns, toasted 2 large English Cucumbers, thin sliced
2 tsp. kosher salt
1 large red pepper, thin sliced 3 green onions, finely diced 2 cloves garlic, minced 2 tsp. fresh ginger, minced
1 TBS rice vinegar
1 TBS Korean chili flakes (or less to taste) 3 tsp. granulated sugar 1/2 tsp. fish sauce (optional) 3 TBS Hellman's mayonnaise 1/4 tsp. toasted sesame oil Instructions
Combine sliced cucumbers and salt in large glass bowl. (do not use plastic or metal). Allow to sit at room temperature for 30 minutes. Drain off liquid. To cukes, add remaining ingredients except the mayonnaise and sesame oil and mix well. Allow to sit for 30 minutes at room temperature. Drain off any excess liquid. In a small bowl, combine the mayonnaise and sesame oil. To assemble burgers, add a cooked Korean BBQ Burger to the bottom of the toasted bun. Top burger with Kimchi cucumbers. Spread toasted bun top with sesame-mayo. Place onto cucumbers, mayo-side down and enjoy! Yield: 4 servings Prep Time: 1 hrs. 00 mins. Cook time: 0 hrs. 00 mins. Total time: 1 hrs. 0 mins. Tags: grilling, BBQ, barbecue, burgers, Korean, Kimchi, Cucumbers, mayonnaise, Giant Eagle
Printable Recipe
To complete my meal, I severed the burgers with homemade macaroni salad and some refreshing Aquafina® sparkling. The Black Cherry Dragonfruit flavor complemented the burger perfectly!
I made sure to save room for dessert too! These super easy ice cream sandwiches made with purchased chocolate chip cookies from Giant Eagle's in-store bakery and a big old scoop of vanilla ice cream come together in no time!
If you're like me and love to grill, hop on over to your local Giant Eagle and grab everything you need to make your summer meals complete!
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