Ms. Yoo's Burger

Try this burger from Chef Esther Choi featuring Gochujang Aioli and Kimchi Bacon Jam

Ingredients:

Ms. Yoo's Burger:

  • 1 pound beef Chuck Roast
  • 1 pound beef Short Ribs, boneless
  • 1/4 pound smoked bacon
  • Salt and pepper to taste
  • 4 brioche burger buns

Gochujang Aioli:

  • 2 large egg yolks
  • 1 cup vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons prepared Gochujang sauce
  • 1 tablespoon mirin
  • 1 tablespoon garlic, minced
  • 1 tablespoon salt, or to taste

Kimchi Bacon Jam:

  • 1 cup prepared Kimchi, chopped
  • 1/2 cup smoked bacon, chopped
  • 1 onion, sliced thin
  • 1/4 cup honey
  • 2 tablespoons tomato paste

Cooking:

Ms. Yoo's Burger:

  1. Cut the Chuck Roast, Short Ribs, and bacon into 1-inch cubes. Pop them back in the fridge to get very cold before grinding.
  2. In a meat grinder, add the chuck, short rib, smoked bacon in rotation on a course grind, then run it through a finer grind (you will run through it twice).;
  3. Split into 8 even portions and very gently form into patties but do not overmix. Be delicate to avoid tough patties. Salt and pepper each patty, place on a parchment lined baking sheet and place baking sheet in the refrigerator while preparing other ingredients.
  4. To cook burgers, pre-heat a cast iron skillet on high heat ;until it gets very hot. Add 4 burger patties and smash down with a heavy spatula. Let a crispy crust form before flipping, about 4 minutes. Flip and smash down again, add cheddar cheese to each burger. Cook the patties until they register 160°F when tested with a meat thermometer
  5. Repeat for next 4 patties. Each burger will get 2 thin smashed crispy patties. The goal is to get a nice crust on each burger.
  6. Toast brioche buns. To build burgers, add 2 of the cooked patties to the bottom bun, top with kimchi onion jam and gochujang aioli, add top bun and enjoy.

Gochujang Aioli:

  1. In a food processor or blender, add the egg yolk, lemon juice, gochujang, mirin and garlic and blend well. With the blender running on low speed, drizzle the vegetable oil slowly in a steady stream. As you add the oil, the mixture will thicken and start looking like mayonnaise. Salt to taste.

Kimchi Bacon Jam:

  1. In a large skillet, add bacon and sauté until crispy. Remove crispy bacon with a slotted spoon and place onto a paper towel.
  2. To the residual bacon fat in the skillet, add onions. Sauté on medium low heat for about 10 minutes until nice and caramelized. When golden brown add the kimchi and slowly cook together for about 5 more minutes. Add bacon back in and let it all come together. Add honey and tomato paste and cook until well incorporated.

Nutrition information per serving, 4 servings: 644 Calories; 35.5 g Total Fat (11.0 g Saturated Fat; 0.6 g Trans Fat; 4.6 g Polyunsaturated Fat; 12.3 g Monounsaturated Fat); 170 mg Cholesterol; 838 mg Sodium; 34 g Total Carbohydrate; 2.4 g Dietary Fiber; 10.6 g Total Sugars; 6.6 g Added Sugars; 45.8 g Protein; 70.2 mg Calcium; 5.1 mg Iron; 461 mg Potassium; 0;.4 mcg Vitamin D; 0.3 mg Riboflavin; 7.9 mg Niacin; 0.4 mg Vitamin B6; 3.6 mcg Vitamin B12; 299 mg Phosphorus; 11.5 mg Zinc; 31.6 mcg Selenium; 159.1 mg Choline.

Chef esther choi