Beef and Kimchi Smashburgers

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

One of our favorite things to do on the weekend is grilling up some delicious Beef Burgers. If you follow me on Instagram, you’ve seen my husband DJ, and I battle it out on how to build the perfect burger. Most of you side with me, but I see many see layering all the vegetables first as DJ does it as a pro-move. Agree to disagree. National Beef Burger Day is coming up, and I’ve wanted to share one of our favorite variations with you - You can enjoy it for brunch or lunch, and it even has a little Breakfast for Dinner vibe going because of the egg. That’s optional, of course - but the creamy yolk over that succulent Beef and tartness of the fermented cabbage kimchi is an incredible combination. Nothing does it quite like a Beef Burger, and this is how we meld our favorite flavors and memories from living in South Korea with our current life here in Mississippi. We had what my sisters and I called “Home Burgers” growing up in South Africa, but usually, it was a pre-made Beef patty from the store with tomatoes that were too far from ripe and bread rolls that you could seriously use to knock a window out. I remember them fondly, but I’ve learned a lot more about cooking Beef Burgers; they can be prepared in so many ways. Grilling is always a favorite, but I like to mix it up with different cooking styles like this one on the flat top grill. Some people are purists, and that’s okay - We, too, love the distinct flavor of a classic Beef Burger, but Beef Hamburgers can be so much more than meat and a bun. If you’re looking for inspiration, I implore you to check out the Beef. It’s What’s For Dinner. Website for many unique Beef Burger ideas, cooking times, and methods to make your National Beef Burger Day an extra delicious one! 

I’m not one for a long introduction, but here are some tips to guide you as you make your Beef Burgers!

Why are you smashing the burger? We usually grill, so I wanted to try something new this time! If you’re not a fan, simply form the patties and grill until the internal temperature reaches 160F. 

I learned from Heston Blumenthal that if your Ground Beef is very cold, the salt itself will serve as a binder and ensure that nothing falls apart when forming your patties. Therefore, ensure that you remove your Ground Beef from the refrigerator right before preparing this recipe for the best results.

Kimchi is spicy Korean fermented Napa cabbage. I make my own (and recommend looking up Maangchi or Korean Bapsang online for a recipe), but you can find it in almost any grocery store these days. It can absolutely be found at your local Asian grocery store. The funkier the kimchi, the tastier this burger will be because all those flavors develop, and the cabbage softens more with time. By funky, I mean well into late fermentation stages. The sauce, kimchi topping, and cucumbers can all be made ahead of time for easy assembly.

You’ll notice this recipe doesn’t have cheese. What a shocker, but I think the egg is rich enough. If you disagree, I recommend a nice slice of thick American cheese or cheddar after the first flip. Then, place a dome or lid on your flat top grill or cast-iron skillet so that it melts before lifting it away with the spatula.

Green leaf lettuce is often eaten in South Korea and used as a wrap for Bulgogi or Ssamgyeupsal, so I love using it for this recipe. The leaves are flexible enough to form a wrap if you prefer to skip the actual buns. We have on many occasions, and it is equally as wonderful. Another option is to combine 1/2 cup sticky brown rice with 1/2 teaspoon soy sauce to season it, then form it into a disc and toast it in the skillet until crispy on one side - I used to order this kind of rice burger often at a place called Lotteria in South Korea. It was such a unique way to eat a Beef Burger! Sometimes they added finely minced cooked vegetables to the rice, or even things like furikake (seaweed rice seasoning). 

Remember to visit www.BeefItsWhatsForDinner.com for cooking tips, ideas, and information! Happy National Beef Burger Day! 

Beef & Kimchi Smash Burgers 
Prep Time: 15 minutes | Cook Time: 5-8 minutes | Yield: Four 4 -ounce patties

Ingredients:
1 lb. Ground Beef
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh kimchi

For the sauce:
1/4 cup mayonnaise
1 teaspoon gochujang

For the cucumber pickles:
1 cup sliced English or Persian cucumber
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds

For the sauteed kimchi:
3/4 cup roughly chopped fresh kimchi
1/4 large yellow onion, sliced
2 cloves garlic, thinly sliced 
1 teaspoon honey

4 large eggs
Toasted hamburger buns (or some sticky rice or green leaf lettuce wraps)
Optional: 4 slices of yellow cheddar cheese, sesame seeds, broccoli slaw, and sliced green onion to serve.

Special Equipment: Flat top grill, large cast-iron skillet, metal spatula, or burger press.

Method:

In a large bowl, add the Ground Beef, salt, black pepper, and chopped kimchi. Use your hands to toss everything until the ingredients are combined. Divide the mixture into four equal (4 -ounce) portions, then gently shape the burgers into balls, and transfer to a plate. Cover and refrigerate for the flavors to meld, and you prepare the other ingredients.

Add the mayonnaise and gochujang to a small bowl, then use a fork to stir until the sauce is even in color. Set aside. 

Pickle the cucumbers: Add the sliced cucumber, vinegar, sesame seeds, and salt to a small bowl. Toss, then cover and set aside until ready to assemble.

Cook your Burgers:

Heat a flat top grill or large cast-iron skillet to medium-high heat. Add the Ground Beef Burgers one by one, pressing them down with your spatula or burger press until relatively thin, about 1 -inch thick. Cook without touching them for a nice crust to form at the bottom, 1 to 2 minutes. Flip, and cook for another 1 minute, then use a spatula to transfer the burgers to a separate plate when a meat thermometer inserted into the center reads 160˚F. 

Lower the heat to medium, and add the kimchi, sliced onions, garlic, and honey to the same skillet or flat top. Cook until the onions caramelize and kimchi just starts to crisp around the edges, 2 to 3 minutes. This process will intensify the flavor even more! Transfer the kimchi to a small bowl, and fry your eggs the way you like them. 

Assemble Your Burgers:

Place each toasted bottom bun on a plate. Evenly spread about one teaspoon of gochujang mayonnaise onto each bun half, followed by your lettuce, one Beef Burger patty, kimchi, quick-pickled cucumbers, and a fried egg. Or assemble it any way you want! Top with some sesame seeds and chopped green onion, then enjoy!