Korean-Style Burgers with Kimchi Slaw

Yields: 2 Servings

From Chef Justine Kelly, SunBasket

You’re in good hands with Hodo’s ingenious vegetarian burgers. For a dinnertime trip to Korea, we add a quick kimchi slaw and gochujang mayo.

Ingredients

• 2 Hodo burgers (veggie or Cajun!) Locate Product

• 1-inch piece fresh ginger

• 1 or 2 cloves peeled fresh garlic

• 3 (oz) shredded Savoy cabbage

• Kimchi slaw dressing base (rice vinegar - maple syrup)

• ½ tsp kimchi chile flakes (optional)

• 3 scallions

• 2 whole wheat buns (use gluten-free buns or lettuce to keep GF)

• 1 or 2 tomatoes (about ¼ pound)

• 1 avocado

• gochujang mayo (optional) (mayonnaise - gochujang)

Instructions

1. Make the kimchi slaw. Grate or peel and finely chop enough ginger to measure 1 teaspoon. Finely chop, press, or grate enough garlic to measure 1 teaspoon. In a small bowl, combine the cabbage, ginger, garlic, kimchi slaw dressing base, and as much kimchi chile as you like. Season with salt and toss to coat. Let stand while you prepare the rest of the meal.

2. Prep and cook the scallions. Trim the root ends from the scallions; cut the scallions into 2-inch lengths. In a large grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and cook, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.

3. Cook the burgers; toast the buns. In the same pan used for the scallions, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add Hodo burgers and cook until lightly browned and heated through, 2 to 3 minutes per side. Transfer to a plate. Place the buns, cut sides down, in the pan and cook until lightly toasted, 1 to 2 minutes. Transfer to a plate. While the burgers cook, prepare the garnishes.

4. Prep the garnishes. Cut away the cores from the tomatoes; cut the tomatoes into ¼-inch-thick slices. Cut the avocado in half; remove the pit, scoop out the flesh, and cut into ¼-inch-thick slices.

5. Assemble the burgers. Place the bun bottoms, cut sides up, on a work surface and slather with as much gochujang mayo as you like. Top each with a tomato slice, burger, more mayo, scallions, another tomato slice, avocado, and some of the kimchi slaw. Close with the bun tops.

6. Serve. Transfer the burgers to individual plates and serve the remaining kimchi slaw on the side.

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Korean-Style Burgers with Kimchi Slaw

Yield: 2 Servings

Author: Chef Justine Kelly, Sunbasket

You’re in good hands with Hodo’s ingenious vegetarian burgers. For a dinnertime trip to Korea, we add a quick kimchi slaw and gochujang mayo.

Ingredients

• 2 Hodo burgers (veggie or Cajun!) LOCATE PRODUCT
• 1-inch piece fresh ginger
• 1 or 2 cloves peeled fresh garlic
• 3 ounces shredded Savoy cabbage
• Kimchi slaw dressing base (rice vinegar - maple syrup)
• ½ teaspoon kimchi chile flakes (optional)
• 3 scallions
• 2 whole wheat buns (use gluten-free buns or lettuce to keep GF)
• 1 or 2 tomatoes (about ¼ pound)
• 1 avocado
• gochujang mayo (optional) (mayonnaise - gochujang)

Instructions

1. Make the kimchi slaw. Grate or peel and finely chop enough ginger to measure 1 teaspoon. Finely chop, press, or grate enough garlic to measure 1 teaspoon. In a small bowl, combine the cabbage, ginger, garlic, kimchi slaw dressing base, and as much kimchi chile as you like. Season with salt and toss to coat. Let stand while you prepare the rest of the meal.
2. Prep and cook the scallions. Trim the root ends from the scallions; cut the scallions into 2-inch lengths. In a large grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and cook, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
3. Cook the burgers; toast the buns. In the same pan used for the scallions, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add Hodo burgers and cook until lightly browned and heated through, 2 to 3 minutes per side. Transfer to a plate. Place the buns, cut sides down, in the pan and cook until lightly toasted, 1 to 2 minutes. Transfer to a plate. While the burgers cook, prepare the garnishes.
4. Prep the garnishes. Cut away the cores from the tomatoes; cut the tomatoes into ¼-inch-thick slices. Cut the avocado in half; remove the pit, scoop out the flesh, and cut into ¼-inch-thick slices.
5. Assemble the burgers. Place the bun bottoms, cut sides up, on a work surface and slather with as much gochujang mayo as you like. Top each with a tomato slice, burger, more mayo, scallions, another tomato slice, avocado, and some of the kimchi slaw. Close with the bun tops.
6. Serve. Transfer the burgers to individual plates and serve the remaining kimchi slaw on the side.

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