The Best Burger Hunter Ever Ate

Get ready to taste amazingness!!

“This is the best burger I have ever had!” proclaimed my son Hunter after taking his first bite into the burger I gave to him.  The kid has consumed a lot of burgers in his life so it really was a compliment.  The recipe came from Street Food Diaries by Matt Basile.  It is another cookbook I have inspired by/with recipes from street food vendors.

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Check out that crazy burger on the cover…that’s what I made!
[/span4][span8] The recipe is called Korean Frita….what if comes down to is a burger with 2 types of sauces and two pretty complex toppings.
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hot cabbage!
hot cabbage!
[/span4][span8] For the first topping I had to make a kimchi. Kimchi is a Korean side dish/condiment which consists of fermented cabbage (sometimes other veggies) which is said to get better and better with age and is described as being spicy and sour. To make the kimchi I had to chop napa cabbage into 1″ squares and put them in a pot of water that had been brought to boil then removed from heat and let stand 10 minutes. The cabbage stayed in the warm water bath for an hour.
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Kimchi "dance"
Kimchi “dance”
[/span4][span8] After it’s hour bath I drained the cabbage into a strainer and let it sit for a half hour. In that time I made the sauce (or the dance as the cookbook called it). Into a food processor I added Fuji apple, Bosc pear, garlic, ginger, green onions and lemon. Once that was all processed I put the contents of the food processor into a bowl. Next I processed chipotle peppers in adobo sauce, rice wine vinegar, Sriracha sauce, sesame oil, fish sauce, cilantro and cayenne pepper. I processed that and added it to the bowl with the first sauce made in the food processor. Both of those were mixed together.
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Kimchi!!
Kimchi!!
[/span4][span8] The drained cabbage was added and the kimchi is refrigerated – minimum 24 hours but the longer the better.
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[/span4][span8] If you are thinking one topping done…wrong! Because the actual kimchi doesn’t go on the burger…the purpose of the kimchi is to marinade/pickle cucumbers in! So the morning of having these burgers I thinly sliced a cucumber and added it to the kimchi. After several hours soaking up the kimchi remove the cucumbers and they are ready for use!
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[/span4][span8] Next topping – fried leeks! I took 2 leeks and cut off the leafy tops and roots. Then cut them in half and thinly slice lengthwise. I soaked the leek strips in water for a half hour. Then I drained and tossed in flour. I heated 1/4″ of canola oil in a skillet and once hot I put the leeks in the skillet and let them fry until they turned golden brown. I then removed the leeks from the oil, placed them on a paper towel to drain and lightly salted them. Leeks done!
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sauce 1
sauce 1
[/span4][span8] Onto the sauces! For the first sauce I took plain Greek yogurt and garlic and put them into a food processor. Once they were combined sauce 1 is done.
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sauce 2
sauce 2
[/span4][span8] For sauce 2 I took ketchup, cayenne pepper and soy sauce and mixed them in a bowl. Once combined sauce 2 is done!
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[/span4][span8] Onto the burger patties. I combined lean ground beef with salt, black pepper and cayenne pepper. Then I divided into patties.

The recipe instructed to pan fry the burgers but since it’s summer I decided to grill them instead. I grilled the patties for 3-4 minutes per side. And then it was time to construct the best burger Hunter has ever had….
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Get ready to taste amazingness!!
Get ready to taste amazingness!!
[/span4][span8] I took the buns and spread the top and bottom bun with sauce 2 (spicy ketchup). Then on the bottom bun I placed a patty followed by sauce 1 (yogurt sauce), kimchi pickles, fried leeks and finally the top bun.
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The Verdict:  These burgers were great.  They had a kick to them, so be warned if you don’t like spicy, but they had such a harmony of flavors.  Besides Hunter, Matt also really liked the burger and bragged about it later that night when we met up with friends at Kildare House.  Surprisingly even though there are a lot of elements it was still really quick to make everything.  The only thing that really needs planning is the kimchi, but since I now have some in my fridge next time I make these burgers I won’t have to make the kimchi again!  You can grab the recipe here if you want to taste for yourself!