Spicy Kimchi & Bacon Burger
Ingredients for 4 burgers:
- 600 g ground beef (about 150 g per patty)
-
2–3 tsp "Burger & Steak" from Rock'n'Rubs - 4 whole grain burger buns
- 4–8 slices of kimchi cheese (any other cheese will work too)
- 200 g slab bacon or thick-cut bacon strips
- 4 large leaves of lettuce
- Mayonnaise or mustard
Preparation
- 1
The bacon part
Slowly fry the bacon in a pan over medium heat without any added fat until it’s golden brown and perfectly crispy. Then drain on paper towels.
- 2
Shape the patties & fry
Mix the ground beef with Burger & Steak seasoning, then gently shape into 4 patties of about 150 g each (don’t press too firmly). Sear the patties in the rendered bacon fat over medium-high heat for 3–4 minutes per side. About 1 minute before the end of the cooking time, top each patty with 1–2 slices of kimchi cheese, cover the pan, and let the cheese melt.
- 3
Toast the buns
Slice the burger buns in half and briefly toast the cut sides in a pan or toaster. This keeps them sturdy and prevents them from getting soggy.
- 4
Layer the burgers from the bottom up
- Spread a little mayo or mustard on the bottom bun
- Add a leaf of lettuce (protects the bread)
- Top with the patty and melted kimchi cheese
- Add crispy bacon
- Pile on a generous handful of sprouts
- Gently press on the top bun