RECIPES: Recipe Details
Korean BBQ Taco Burger with Chayote Kimchi
2 cups peeled chayote that has been cut into matchsticks
2 tablespoons kosher salt
1 large clove garlic, finely chopped
1 teaspoon fresh grated ginger
1 tablespoon honey
2 teaspoons Korean red chile flakes or 3/4 teaspoon crushed red pepper flakes
1/4 cup rice vinegar
1 teaspoon fish sauce
1/2 cup carrot that has been thinly sliced in 2-inch matchsticks
1/2 cup scallions that has been thinly sliced in 2-inch matchsticks
2 cups mashed Haas avocado
1 1/2 tablespoons lime juice
1/8 teaspoon finely grated lime zest
1 1/2 tablespoons fresh orange juice
1/8 teaspoon finely grated orange zest
Pinch ground cumin
2 tablespoons chopped fresh cilantro leaves
1 pound boneless (or de-boned) beef short ribs, chopped
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon dark brown sugar
1 clove garlic, chopped
1 teaspoon chopped ginger
1 teaspoon kosher salt
1/2 teaspoon Korean red chile flakes or 1/8 teaspoon crushed red pepper flakes
1 pound ground chuck
Vegetable oil, for brushing on the grill rack
6 ounces Asadero cheese, shredded (if unavailable, can substitute Monterey Jack)
6 sesame seed hamburger buns, split
1 1/2 cups lightly broken corn tortilla chips
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Chayote Kimchi, place chayote in a colander and toss with 2 tablespoons salt. Let rest for 30 minutes. Meanwhile, in a medium mixing bowl, combine garlic, ginger, honey, red pepper flakes, rice vinegar, fish sauce, carrot, and scallion. After chayote has been in colander for 30 minutes, thoroughly rinse salt off chayote. Add rinsed chayote to the rest of the mixture. Let rest for 1 hour. Drain right before serving.
To make Avocado-Citrus Spread, combine avocado, lime juice, lime zest, orange juice, orange zest, cumin, and cilantro in a small mixing bowl.
To make the patties, place the chopped short ribs, soy sauce, sesame oil, brown sugar, garlic, ginger, salt and red pepper in the bowl of a food processor. Process until meat is fully ground. In a large mixing bowl combine short ribs mixture and ground chuck. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top each burger with equal amounts of cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of Avocado-Citrus Spread on the cut side of the buns. On each bun bottom, place equal amounts of corn tortilla chips, a patty topped with cheese, and equal amounts of Chayote Kimchi. Add bun tops and serve.
Makes 6 burgers.
One big new trend in food is combining Korean flavors with Mexican flavors (it’s very popular on the streets of LA where Korean Taco Trucks rule the roost). In this burger, I combine a lot of Korean flavors and ingredients with Mexican ones to create one unique, delicious taste sensation.