Korean Pork & Kimchi Burger (+Others!):
I am a big fan of Kimchi and have had an idea in my head for a while to use it with a burger, I was going to use a beef burger but the more I thought about it I wanted to make a Korean Pork & Kimchi Burger.
The plan was to add Gochugaru chilli powder to pork mince with a bit of salt and pepper, cook this and sit it on a spicy Korean mayo with Gochujang then top the burger with Kimchi. It all sounded great, time to put it into action!
The Prep:
I had the Vadasz Deli Garlic & Dill, Sauerkraut and Red Onions recently and really enjoyed them. Time to try the Kimchi! I asked my mother in law to pick me some up from Waitrose – £4.50 for 400g
Pork mince in a bowl with Gochugaru chillies, salt and pepper. I had taken half the pork mince out to make non-spicy versions for the kids!
Petromax pan over the charcoal, grate dropped one level for extra heat.
The Cook:
Once the pan was toasty hot I dropped the burgers in.
After a few minutes I flipped them
And after another couple of minutes I added a cheese slice to mine
And toasted the buns in a space next to the pan
I made the spicy mayo by mixing mayonnaise, gochujang, sesame oil and sesame seeds. This was spread over the base of the bun. Burgers on top
They need a flavour and colour boost – Kimchi time!
On top of the burgers:
Oh wow, it looked awesome!
SUMMARY:
This turned out fantastic, just how I imagined it! All the flavours worked well together, the pork was the right choice over beef and the Kimchi was awesome.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 1/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Cast Iron pan |
| Charcoal: | EBC |
| Smoking Wood: | N/A |
| Cook temperature: | Very hot! |
| Cook time: | About 10 minutes |
| Internal temperature: | 70°C |
| Notes: | 1: Don’t put the cheese on as soon as you flip the burgers, give it a few minutes for the centre of the burger to get up to temp as it might need flipping again to avoid burning. |
What else was cooking in the shack this week?
Porter Braised Short rib:
I haven’t cooked from the Breddos book for a while, time to rectify that!
Look at these beauties! I got them from Butchery at Bowhouse along with a lot of other cuts!
Browned in a cast iron pan on the gas burner on the Napoleon Pro 825
All sides browned and into the MASSIVE Dutch oven!
Leeks
Look at the colour of that!
Added to the ribs
Topped with water
9 hours later
The bones fell at as I touched them
Wow, what a spread. Served with burnt onion crema, pico de gallo, tacos, chilli flakes, coriander and limes.
My goodness, this was so good. The meat was really rich, tasted amazing.
This recipe is from the Breddos Tacos Cookbook:
Italian Meatballs:
I have been trying to cook a few different pizza recipes lately and also trying to cook pizza each week to justify the cost of the Famag IM5 mixer!
This was my usual dough recipe (Masterdough with Tiga starter from The Pizza Bible) and the topping recipe was from the Franco Manca book.
Caputo Nuvola Super flour – Tiga made on a Friday, dough mixed on Saturday and into the fridge, pizza cooked Sunday in the Ooni Pro with Oak staves from Smokey Oak Barbecues.
Close up:
Slight sauce spill!
And again!
Looked good before it went in.
Great pizzas, I am a massive fan of pizza and meatballs so a combination is a winner!
The dough recipe is from The Pizza Bible by Tony Gemignani
The topping recipe is from The Franco Manca book
Bengali Murgi Jhol:
I have been loving cooking from the Indian Kitchen book lately, next up was Bengali Murgi Jhol. I have also been enjoying cooking in the Indian Firebowl and taking some time out watching the fire, time to fire it up again!
With the new Petromax fire bridge in place. the pot on the left has the rice in
Curry cooking well, grate in place for the naan breads
Naan breads on, ghee melting
Rice and curry off, they both looked so good!
Wow!
What a great looking plate of food, I was so happy with myself after cooking all 3 parts over the fire bridge.
Close up:
What a fantastic meal, great fun cooking all of it over logs in the fire bowl and the new Petromax fire bridge was fantastic. I have a tripod with swing grate but it’s hard to put a pan on and cook anything else as it’s unbalanced. With the fire bridge you can hang pans and use the grate to cook other stuff. It’s going to get a lot of use!
The topping recipe is from the Indian Kitchen book:
Goat Merguez Patty Melt:
I have cooked this before and it was awesome!
Turner and George used to sell Goat Merguez sausages but don’t do them any more. I decided to make my own! Goat shoulder from Cabrito Goat:
Bones out and diced:
Mixed with the spices (I used a recipe on Serious Eats)
Through the mincer – coarse setting
And again but finer
Confit shallots into the oven for 90 minutes
After 90 minutes!
Local sourdough:
Petromax cast iron pan over the Napoleon Pro 825 gas burner – sausage patties in
Flipped
And again
Patty melt constructed and time to sear it
Wow!
This took me over 4 hours to make with the butchery and mincing but it was totally worth it, one of the best sandwiches I have ever eaten!
The topping recipe is from the Berber and Q book:
Merguez sausages:
With a lot of sausage mix left there was only one thing for it – Merguez Sausages!
Kid Rendang:
Last but not least, Kid Rendang. Another one I have cooked before and really enjoyed so good to repeat it
This one was cooked in a petromax cast iron pan in the Napoleon Pro 22 kettle.
Cracking dish, really tasty!
This recipe is from book Goat:
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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