The Kimchi Burger: My Favourite Fusion Creation
There's a moment in every cook's life when two seemingly unrelated ingredients come together and create something magical. For me, that moment was putting kimchi on a burger. It sounds simple, but trust me – it's transformative.
Why Kimchi and Burgers Are Made for Each Other
I've cooked a lot of burgers in my time, and I'm always looking for that perfect combination of flavours and textures. A great burger needs contrast – something to cut through the richness of the meat. Most people reach for pickles or onions. I reach for kimchi.
The fermented tang of good kimchi does what regular pickles can only dream of. It brings acidity, yes, but also a gentle heat that builds slowly, a savoury depth that complements beef beautifully, and a crunch that holds up even against a juicy patty.
Building the Perfect Kimchi Burger
The Patty
Keep it simple. Good quality beef mince, about 20% fat content, seasoned with just salt and pepper. Don't overwork it – you want a loose, tender patty that stays juicy. About 150g per burger is my preference.
The Kimchi
Drain your kimchi well before adding it to the burger. Excess liquid will make everything soggy. Give it a rough chop so you get kimchi in every bite without it all sliding out the back.
The Cheese
American cheese melts beautifully, but I often use a good mature cheddar. The sharpness works brilliantly with the kimchi's tang.
The Sauce
Mix mayonnaise with a spoonful of gochujang (Korean chilli paste) and a squeeze of lime. This ties everything together and adds another layer of Korean flavour.
Assembly Tips
- Toast your buns – this creates a barrier against moisture
- Sauce on the bottom bun first
- Patty while it's still hot so the cheese melts
- Kimchi on top of the cheese (so it stays put)
- More sauce on the top bun
A Note on Accompaniments
I serve these with sweet potato fries and more kimchi on the side. Some people look at me funny when I suggest this, but once they try it, they understand.
The fermented crunch of kimchi alongside crispy, sweet fries is a combination that shouldn't work but absolutely does. It's the kind of food I love most – unpretentious, flavourful, and utterly satisfying.
Whether you're cooking for a weekend barbecue or just fancy treating yourself on a Tuesday evening, give the kimchi burger a go. I promise you won't look at regular pickles the same way again.
