Harper's Seoul Burger
Korean cuisine in burger form! Homemade kimchi and a Thai coconut curry sauce on a beef patty makes for maximum deliciousness. Courtesy of Craig MacLennan of Harper's Burger Bar.
½ leek, roughly chopped
½ Napa cabbage, roughly chopped
1 carrot, shredded
½ tsp salt
2 ½ Tbsp rice flour
1 Tbsp sugar
⅓ cup fish sauce
1 cup red pepper flakes
1 clove garlic, crushed
¼ white onion, finely chopped
1 tsp ginger, finely choppedThai Coconut Curry Sauce
⅒ cup coconut milk
1 cup Thai red curry sauceBurger & Assembly
2 lb(s) ground beef
5 burger buns
goat cheese, to taste
1. Add leek, cabbage, and carrot to a large bowl of cold water, along with ½ teaspoon of salt. Set bowl aside to soak.
2. In a medium saucepan, combine 1 cup of water, rice flour, and sugar. Bring mixture to a boil, lower heat, and simmer for 2 minutes.
3. Refrigerate mixture until cool, about 20 minutes.
4. Pour cooled mixture into a large mixing bowl; stir in fish sauce, red pepper flakes, garlic, onion, and ginger.
5. Drain and rinse leek, carrot and cabbage; stir vegetables into rice flour mixture until coated.
6. Cover kimchi and refrigerate until burger assembly. Kimchi will become more flavourful the longer it ferments.Thai Coconut Curry Sauce
1. Whisk coconut milk into Thai Red Curry sauce and set aside until assembly.Burger & Assembly
1. Preheat grill.
2. Shape ground beef into five (6-ounce) patties.
3. Grill burgers for 3-4 minutes on the first side; flip patties and grill for 2 minutes. Add 1 heaping spoonful of goat cheese onto each patty to melt.
4. Continue grilling for 1-2 minutes, or until juices run clear.
5. To assemble burger, spread Thai Coconut Curry Sauce on the bottom bun. Top with the burger and kimchi. Close burger and serve.