Grilled Kimchi Pork Burgers
with Lime Butter Corn on the Cobs
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
Right this way to burger heaven. Ground pork is our meat of choice for these juicy numbers, and we’re working some kimchi and Korean-inspired seasonings into the patties for a flavour blast. They’ll grab some char time on the barbecue, and then slide onto pretzel buns with spiced mayo and a cuke and radish salad that’s spritzed with lime. Grilled corn on the cobs get a slathering of zesty lime butter to make them that much better.
We will send you:
- 250g Ground pork
- 90g Radishes (or French radishes)
- 1 Cucumber
- 1 Lime
- 2 Ears of corn
- 60ml Mayonnaise
- 33g Kimchi
- 2 Pretzel buns
- 12g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)
Contains: Barley, Eggs, Milk, Sesame, Wheat
You will need:
Zester
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Microwave
Total Fat
70 g
Saturated Fat
22 g
Sodium
1870 mg
Total Carb
72 g
Sugars
10 g
Protein
36 g
Fibre
8 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Roughly chop the kimchi. Zest and juice the lime. In a small bowl, microwave 3 tbsp butter (double for 4 portions), in 30 sec. increments, until melted. Add the lime zest, ⅓ of the lime juice and a pinch of the spices; stir well.
Prepare the patties
In a large bowl, combine the pork, kimchi and ⅔ of the remaining spices. Form into 2 patties (double for 4 portions).
Grill the corn
Grill the corn (shuck if necessary) on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), turning occasionally, 7 to 9 min., until browned and tender. Transfer to a plate and brush with the lime butter; season with S&P. Reserve the grill pan, if using.
Grill the patties & buns
Grill the patties* on the BBQ (or in the reserved grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until cooked through. Transfer to a plate. Grill the buns, cut-sides down, on the BBQ (or in the same grill pan heated with a drizzle of oil on medium-high), 2 to 3 min., until lightly toasted.
Make the salad & spiced mayo
Meanwhile, using your peeler, peel the cucumber into ribbons (or thinly slice into rounds). Thinly slice the radishes. In a medium bowl, combine the remaining lime juice, a drizzle of oil and S&P. Add the cucumber and radishes; toss well. In a small bowl, combine the mayo and remaining spices.
Plate your dish
Divide the bun bottoms and corn between your plates. Top each bun bottom with the spiced mayo, a patty, the salad and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
