Recipe courtesy of Emma Laperruque of Food 52, slightly adapted

• 1 cup Kimchi, drained  (6 oz.)
• 1/2 cup parboiled rice with onions (Emma suggested brown) I love onions in my rice!
• 1/2 lb. ground beef (she used 80/20 mix)
• 1 large egg
• 2 pinches salt (I did not add)
• 2 tbsp. canola oil (I used olive)

Pulse the kimchi in a food processor until finely chopped. Don’t overdue it as you will end of with extra juice that will need to be removed. Cutting it up by hand with kitchen scissors might be the best way. I would also chop up the rice… Add the kimchi to a bowl with the ground beef, rice and egg and combine; form into 4 balls (squeeze out any excess juice), then make into patties.

Heat up a cast iron skillet until hot, add the oil and then the patties. Sprinkle with salt (optional). Sear for about 3 minutes, then flip and sear for another 3 minutes. Top with cheese, if desired.

Use a bun of your choice and your favorite condiments. A slice of Michigan tomato, some lettuce and Sriracha mayo made this burger extra special for me.

Serve with your favorite Korean salad, maybe some chips, or how about Korean pickles?  I usually have these small red potatoes on hand and that’s what I made as a side!

Makes 4 small burgers

Recipe by cookingwithauntjuju.com 

Recipe courtesy of Hana Asbrink – Food52, slightly adapted

• 1 tbsp. unsalted butter
• 1 cup (7 oz.) drained kimchi, chopped
• 1 tsp. granulated sugar
• 1 lb. 80/20 ground beef
• 1 tbsp. Worcestershire sauce
• kosher salt and freshly ground black pepper to taste
• 2  tsp. neutral oil such as vegetable, divided
• 8 slices pepper jack cheese
• 8 slices seeded rye bread, Pepperidge Farms or Levy’s
• mayo, for spreading (I used Hellmann’s low fat)
• garlic salt (optional – I didn’t use)

In a small skillet, melt the butter, add the kimchi and sugar. Saute until all liquid is evaporated and  the kimchi darkens a bit, about 5 minutes. Turn off heat and set aside.

Mix the ground beef and Worcestershire together. Divide mixture into 4 patties, form into oblong shapes. Flatten until the patties are the size of the bread slice. Season both sides with salt and pepper.

In a  large skillet heat 1 tsp. of oil and cook two patties at a time. Press down with a spatula until bottoms have slightly browned edges, about 1-2 minutes, turn and cook a couple minutes more. Sprinkle with garlic salt if desired. Repeat with remaining two patties.

Spread a thin layer of mayo on one side of each of the 8 slices of bread. I decided  to cook my patty melts in my panini instead of on top of the stove. Place mayo side down, layer with pepper jack cheese, then a patty, kimchi, another layer of cheese, finishing with another slice of bread, mayo side up. Cook, until nicely browned and the cheese has melted.

Cut in half and serve with just a few chips or maybe a crunchy dill pickle.

Recipe by cookingwithauntjuju.com