



Grilled Kimchi Pork Burgers
with Lime Butter Corn on the Cobs
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
Grilled Kimchi Pork Burgers
with Lime Butter Corn on the Cobs
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.

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