Korean BBQ Burger

A twist on the classic burger that will bring your taste buds to life. Featuring Passport Global Flavors by Custom Culinary® Korean Barbecue Sauce and Passport Global Flavors by Custom Culinary® Kimchi Prep, Korean BBQ Burger consists of burger patty, shiitake mushrooms and cabbage slaw, skim chi ketchup on a toasted brioche bun.


What You'll Need

Amount Ingredients
4 each Brioche Buns, Toasted
4 each Burger Patty, 6oz
1/2 cup Passport Global Flavors by Custom Culinary® Korean Barbecue Sauce
2 cups Shiitake Mushrooms & Cabbage Slaw (SUB RECIPE)
1/2 cup Kim Chi Ketchup (SUB RECIPE)
  Shiitake Mushrooms & Cabbage Slaw (SUB RECIPE)
2 cups Shiitake Mushrooms, De-stemmed, ¼” Sliced
1 cup Napa Cabbage, Shredded
1 tsp. Salt, Kosher
1 tsp. Sugar, Granulated
1/4 cup Rice Wine Vinegar
  Kim Chi Ketchup (SUB RECIPE)
1 cup Ketchup
2 TBSP Passport Global Flavors by Custom Culinary® Kimchi Prep
PREPARATION

  1. Shiitake Mushroom & Cabbage Slaw (SUB RECIPE) In a 350°F fryer, fry sliced shiitake mushrooms until golden brown. About 30 seconds. Transfer to wire rack to cool. Once cool, toss fried mushrooms with shredded cabbage. In a separate bowl, whisk salt, sugar, and vinegar together until salt & sugar are dissolved. Gently toss dressing with mushrooms, and cabbage mixture. Use immediately.
  2. Kim Chi Ketchup (SUB RECIPE) Whisk both ingredients together until evenly combined.
  3. While cooking each burger patty, glaze with 2 Tablespoons of Korean BBQ Sauce.
  4. Build each Korean BBQ Burger in the following order:
  5. Toasted Brioche Bun (1 each)
  6. Korean Glazed Burger Patty (1 each)
  7. Shiitake Mushroom & Cabbage Slaw (1/2 cup)
  8. Toasted Brioche Bun Top (1 each)
  9. Serve each Korean BBQ Burger with 1 cup of hand-cut French fries and 2 Tablespoons of Kim Chi Ketchup for dipping.