This post for Korean Kimchi Burgers is sponsored by Schick Hydro® and Social Stars. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
Fire up that grill and serve up some of these flavor-packed Korean Kimchi Burgers… loaded with grilled scallions, kimchi, avocado, and gochujang aioli!
This weekend is Father’s Day. Already. Holy cow.
I can’t help but wonder if this Father’s Day is going to be a little different for me. If Olivia decides to come a week early… this will be my very first Father’s Day. But that’s totally up to her. Your call Baby O.
But in any case, I’ll also be celebrating my dad. And the dude loves burgers. Like, I’m pretty sure he would be happy eating burgers for dinner every day. But here’s the thing. He’ll only eat ’em plain. Cheese and salt are the only two acceptable toppings. Picky eater? Uhm… yea.
And sure, there’s a time and place for a purist burger. I’m totally down with that. But this isn’t one of those times. I mean, I’ll grill up a plain cheeseburger for my dad. That’s how I roll. Give the guys what he wants and make him happy.
But the rest of us will be indulging in some serious burger action. We’ll be giving our tastebuds something to get excited about.
We’re talking cheddar cheese. Napa Cabbage Kimchi. Grilled scallions. Avocado. And a Gochujang Aioli that I’m totally addicted to.
Now that’s a serious burger.
- 1½ pounds ground chuck (15-20 percent fat content)
- 4 slices cheddar cheese
- 1 bunch scallions
- 2 tablespoons vegetable or olive oil, for brushing
- Kosher salt
- ⅓ cup napa cabbage kimchi, roughly chopped
- 1 avocado, sliced
- Gochujang Aioli (recipe below)
- 4 hamburger buns, split and toasted
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons gochujang
- ½ teaspoon garlic powder
- Preheat grill to medium-high heat. Divide the meat into 4 equal patties, brush lightly with oil and season generously with Kosher salt. Cook the burgers to your liking, adding a slice of cheddar cheese to each patty during the last 1 minute of cooking. Remove from grill and let rest for 5 minutes.
- Meanwhile, lightly brush the whole scallions with oil and season with Kosher salt. Grill for 2 minutes (or until char marks are visible), and then flip and cook 1 more minute. Remove from grill and roughly chop, discarding the roots.
- Top each hamburger bun with cheeseburger, grilled scallions, kimchi, and avocado. Slather generously with gochujang aioli. Devour immediately.
- Mix all ingredients together in a small bowl. Can be made ahead and stored in refrigerator until ready to use.
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