
Kimchi Brisket Smash Burgers
Burger with an Asian twist!
Hamburgers are, of course, a must in any BBQ book, so let’s go smash some! Smash burgers are the trendy version where you make the patties by pressing freshly ground meat onto a very hot (cast-iron) griddle. This technique creates a deliciously deep-brown, crispy crust that gives the burgers an incredible flavor boost.
And the best burger flavor? That comes from grinding your own meat. If you go, like us, for 100% brisket, you’ll get top-notch flavor and the perfect meat-to-fat ratio. No meat grinder? Ask your butcher nicely to prepare a premium meat mix for you instead of going for that standard mixed ground meat.
The fatty burger bun, made even richer by the three burgers and slices of cheddar, is perfectly balanced by the fresh acidity of the cucumber and the deep flavors of the kimchi. Easy to make, but hard to eat just one!
The ingredients:
(4 serves)
Pickled Cucumber:
- ½ cucumber, sliced
- 1 red chili, thinly sliced
- 4 tbsp rice vinegar
- 3 tbsp mirin fu
- Salt and black pepper to taste
Kimchi Mayonnaise:
- 200 g kimchi, coarsely chopped
- 100 g mayonnaise
- 1 tbsp gochujang
- 2 spring onions, thinly sliced
- 800 g ground beef (brisket is our choice!)
- Salt and black pepper
- 12 slices of cheddar
- 4 brioche or potato buns
- 4 tbsp crispy fried onions
Equipment
- Meat grinder with 8 mm plate (optional)
- BBQ or grill
- Cast-iron griddle or plancha
- Spatula
Bereidingswijze:
Duration: Preparation 1 hour
Cooking: 30 minutes
For the pickled cucumber, place all the ingredients in a bowl and let marinate for at least 1 hour. Make the kimchi mayonnaise by mixing all the ingredients in a small bowl.
Do you grind the burger meat yourself? If so, place the metal parts of your meat grinder in the freezer for 1 hour before grinding. Cut the meat into cubes of about 1.5 cm and freeze them for around 20 minutes until the meat is firm but not fully frozen. Assemble the meat grinder and fit it with the 8 mm grinding plate. Place some ice in a container and set a stainless steel bowl on top under the grinder’s outlet.
While the grinder is running, gradually add the cold meat. Avoid overloading; work steadily and patiently. Divide the ground burger meat into twelve small balls.
Heat a cast-iron griddle or plancha on a BBQ or grill until it starts to smoke slightly. The griddle needs to be very hot to achieve the browned, crispy edge on the meat (the Maillard reaction). It’s best to prepare one burger at a time.
Cook three meatballs on the griddle for each bun. Place one ball on the hot plate, cover it with a piece of parchment paper, and press it flat with a spatula until it is only 3–4 mm thick. Remove the spatula and peel off the parchment paper. Quickly smash two more meatballs into burgers.
Cook the meat until the top begins to cook through. Use the spatula to release the burgers, flip them over, and immediately top with a slice of cheese to melt.
Spread a generous amount of kimchi mayonnaise on each brioche or bun, add some cucumber slices, and stack three smash burgers on top. Garnish with crispy fried onions and quickly move on to making the next burger.