Korean Bacon Cheeseburger Recipe
Ssamjang-Mayonnaise, Muenster Cheese, Two Thick Applewood Smoked Bacon Slices, Baby Green, House-Made Cucumber Kimchi
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Ingredients
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Burger Components
Ssamjang-Mayonnaise
Cucumber Kimchi
Method
Cucumber Kimchi Preparation
- 1
Prepare Cucumbers
Slice cucumbers into thin rounds and place them in a bowl.
- 2
Salt Cucumbers
Sprinkle the salt over the cucumbers and let them sit for about 30 minutes to draw out excess moisture.
- 3
Rinse Cucumbers
Rinse the cucumbers under cold water, then drain well.
- 4
Make Kimchi Sauce
In a separate bowl, combine gochugaru, minced garlic, chopped green onions, sugar, and rice vinegar to make the kimchi sauce.
- 5
Mix and Chill
Toss the cucumbers with the kimchi sauce until evenly coated. Let it sit for at least 1 hour in the refrigerator before serving.
Burger Assembly
- 6
Cook Bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove and drain on paper towels.
- 7
Form Patties
In a bowl, shape the ground beef into two patties, season with salt and pepper to taste.
- 8
Cook Patties
In the same skillet, add the beef patties and cook for about 4-5 minutes on each side for medium doneness.
- 9
Melt Cheese
In the last minute of cooking, place a slice of Muenster cheese on each patty to melt.
- 10
Make Ssamjang-Mayonnaise
While the patties are cooking, mix the mayonnaise with ssamjang in a small bowl to create the ssamjang-mayonnaise.
- 11
Toast Buns
Toast the hamburger buns in the same skillet until golden brown.
- 12
Assemble Burger
Assemble the burger by spreading ssamjang-mayonnaise on the bottom bun, adding the beef patty with melted cheese, crispy bacon, baby greens, and topping with the other half of the bun.
- 13
Serve
Serve the burger alongside the house-made cucumber kimchi.