SSAMJANG BURGER WITH WATERMELON AND KIMCHEE
Start to finish: 45 minutes (15 minutes active)
For the burgers:
1 pound 80 per cent lean ground beef
3 tablespoons ssamjang
Kosher salt and ground black pepper
For the condiment:
3 ounces grated white cheddar cheese
1 1/2 tablespoons ssamjang
1 tablespoon mayonnaise
1 teaspoon lemon juice
3 slices fresh watermelon, slightly smaller than the burger bun
3 tablespoons chopped kimchee
3 burger buns, preferably potato buns
To make the burgers, in a medium bowl combine the beef, ssamjang and a pinch each of salt and pepper. Divide into 3 patties, then refrigerate for 15 to 30 minutes.
Meanwhile, make the condiment. In a small bowl, combine the cheddar, ssamjang, mayonnaise and lemon juice. Refrigerate until needed.
When ready to cook the burgers, heat a cast-iron skillet over medium. Add the burgers and cook until browned on the bottom, about 3 minutes. Flip the burgers and cook for another 2 minutes.
Divide the cheese mixture evenly, spreading it over each patty. Reduce the heat to low, cover the pan and cook about 2 minutes, or until the cheese melts. Transfer each burger to a bun bottom, them top the burgers with a watermelon slice and 1 tablespoon of kimchee. Finish with the bun tops, then serve immediately.
Nutrition information per serving: 880 calories; 420 calories from fat (48 per cent of total calories); 47 g fat (18 g saturated; 2 g trans fats); 140 mg cholesterol; 1,250 mg sodium; 74 g carbohydrate; 5 g fiber; 31 g sugar; 42 g protein.Suggest a correction