Incogmeato™ Kimchi Queso Fundido Burger with Gochujang Aioli | Giant National Capital Barbecue Battle

Incogmeato™ Kimchi Queso Fundido Burger with Gochujang Aioli


  • 1 Incogmeato Burger Patty
  • Neutral Oil as needed
  • Butter as needed
  • 1 Brioche Bun
  • Marinated Kale as needed
  • Gochujang Aioli as needed
  • 2 oz. Chihuahua Cheese, Grated
  • 1 oz.Kimchi
  • Gochujang Aioli
  • 1 cup Kewpie Mayonnaise
  • 1 Tbsp. Gochujang
  • 2 each garlic, microplaned
  • 1 pinch salt
  • 1/2 Lime Lime Juice
  • Marinated Kale
  • 1 bunch kale, stemmed and chopped
  • 2 Each Lemon Juice
  • 2 Tbsp. Soy Sauce
  • 3 Tbsp. Furikake
  • 1/2 Tbsp. Salt
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Gochujang
  • 2 Tbsp. Extra Virgin Olive Oil


1. On a flat top, add oil over medium heat. Add burger patties and cook for 6 minutes; flip halfway. End temperature should be 160 ºF. Lightly butter the bun and toast on a grill.
2. Spread the gochujang aioli on both halves of the bun, then add the marinated kale, and top with burger patty.
3. Simultaneously, heat skillet to medium/high heat and add chihuahua cheese. Let the cheese caramelize then add kimchi. Once caramelized, flip upside down on the burger to create a veil of cheese. Top with the other half of the bun and serve.

Supporting recipes:

Gochujang Aioli
1. Combine all ingredients in a blender (or bowl if using an immersion blender) and blend until smooth.

Marinated Kale
1. Add all ingredients except the olive oil to a bowl and mix. Massage and smash ingredients into the kale. Let sit for 15 minutes, then dress with olive oil.