Kimcheese Burger

Korean-inspired Kim-Cheese Burger


This is the burger dreams are made of! We compress and fry portobello mushrooms, bread and fry them till crispy, make a cheese out of kimchi and potato, and serve it with some spiced mayo and ketchup for an epic meal!

Takes

Serves 2

Ingredients
 

Portobello Mushrooms:

  • 4 large portobello mushrooms

Dressing:

  • 3 tbsp tamari/soy sauce
  • 2 cloves garlic
  • 10 g fresh ginger ½ thumbsized piece (0.35 oz)
  • 1 tbsp mirin or vinegar of choice
  • 1 tbsp coconut sugar or brown sugar

Coating:

  • 50 g panko breadcrumbs 1.75 oz
  • 2 tbsp gochugaru Korean chilli powder or 1 tsp chilli powder

Kim-Cheese:

  • 100 g kimchi no juice (3.5 oz)
  • 80 ml sunflower oil 2.7 fl oz
  • 50 g carrot 1 small carrot (1.75 oz)
  • 50 g potato 1 small potato (1.75 oz)
  • Generous pinch salt

To Serve:

  • 4 tbsp vegan mayo
  • 1 tbsp gochugaru
  • 4 tbsp ketchup
  • Handful of lettuce
  • 50 g pickled red onion 1.75 oz
  • 2 burger buns

Instructions
 

Boil the vegetables for kim cheese:

  • Fill the kettle and boil it. Cut 50g (1.75 oz) carrot and 50g (1.75 oz) potato into small bite-size pieces and add to a small saucepan. Cover with just boiled water, bring to the boil, then reduce to a simmer for 10-15 mins or until soft. Drain and set aside.

Prepare the dressing:

  • Peel and finely dice 10g (0.35 oz) fresh ginger and 2 cloves garlic. Add to a glass along with 3 tbsp tamari, 1 tbsp mirin, and 1 tbsp coconut sugar, and mix well.

Fry the mushrooms:

  • Heat a large frying pan on high heat. Once hot, add 1 tbsp oil followed by the 4 portobello mushrooms and a generous pinch of salt. Ensure all mushrooms touch the bottom of the pan. Use a saucepan lid to compress the mushrooms for 2-3 mins, then turn and repeat on the other side.

Add the dressing:

  • Add the dressing to the pan and spread it around to ensure each mushroom absorbs the flavour. Turn the mushrooms to coat evenly and cook for 1-2 mins. Turn off the heat and set aside.

Bread the mushrooms:

  • In a bowl, mix 50g (1.75 oz) panko breadcrumbs and 2 tbsp gochugaru. Add the mushrooms to the breadcrumbs and mix well to coat evenly.

Fry the breaded mushrooms:

  • Heat the frying pan over high heat. Once hot, add 1 tbsp oil followed by the breaded mushrooms. Fry for 2-3 mins on each side until lightly golden. Remove from the pan and set aside.

Make the kim-cheese:

  • Add the cooked potato and carrot to a blender along with 80ml (2.7 fl oz) sunflower oil, 100g (3.5 oz) kimchi, and a generous pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare the spiced mayo:

  • Mix 1 tbsp gochugaru with 4 tbsp vegan mayo until well combined.

Assemble the burgers:

  • Toast the burger buns. On the bottom bun, add some spiced mayo, followed by 1 mushroom, a generous amount of kim cheese, another mushroom, 2 tbsp ketchup, 25g (0.875 oz) pickled red onions, some lettuce, and the top bun. Repeat for the second burger.
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