Description
These juicy Kimchi Burgers are bursting with flavor from fermented kimchi, melty cheddar cheese, spicy kimchi mayo, and a perfectly runny fried egg—all piled onto a sourdough bun. They’re a fun, budget-friendly twist on burger night and a delicious way to add more gut-friendly fermented foods to your meals.
Ingredients
For the burgers:
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10 oz grass-fed ground beef
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1 egg
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1/3 cup kimchi, drained and finely chopped (reserve the juice)
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1/3 cup breadcrumbs (homemade or Italian-style)
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1/4 tsp black pepper
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1/4 tsp garlic powder
For the kimchi mayo:
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1/4 cup mayonnaise
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2 tsp reserved kimchi juice
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1 tsp chili crunch
For serving:
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2 slices cheddar cheese
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2 fried eggs (over easy)
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Extra kimchi, for topping
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2 sourdough discard burger buns (or your favorite buns)
Instructions
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In a medium bowl, gently mix together the ground beef, egg, chopped kimchi, breadcrumbs, pepper, and garlic powder. Don’t overmix—just until combined.
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Shape into two burger patties and refrigerate for at least 20 minutes to help them firm up.
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While the burgers chill, mix together the mayo, kimchi juice, and chili crunch to make the kimchi mayo. Set aside.
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Heat your grill or grill pan over high heat. Cook the burgers for 4 minutes per side. In the last minute, add cheddar slices and close the lid to melt.
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Meanwhile, heat a bit of oil in a skillet over medium heat. Crack in the eggs and cook 2–3 minutes until the whites are set but the yolks are still runny. Cover for the last 30 seconds if needed.
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Toast the buns if desired. Spread kimchi mayo on both sides, place the burger on the bottom half, top with a fried egg and more kimchi, then close the bun and enjoy.
- Prep Time: 10
- Cook Time: 10