Ingredients
- 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
Instructions
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.
