Miso And Black Vinegar Glazed Burgers With Radish, Apple And Red Cabbage Kimchi

Ingredients

• Kimchi:
• 2 tablespoons black vinegar
• 2 tablespoons Rice vinegar
• 1 tablespoon brown sugar
• 1/2 tablespoon Gochujang
• 1 teaspoon red miso paste
• 1 teaspoon coarse ground kosher salt
• 1/2 teaspoon ginger paste
• 1 tablespoon coarsely chopped fresh cilantro leaves
• 6 large radishes thinly sliced (1/8 inch thick)
• 1 large green apple cut into matchsticks
• 2 Cups shredded red cabbage
• Glaze:
• 2 tablespoons black vinegar
• 1 1/2 tablespoons Red miso paste
• 1 teaspoon honey
• Patties:
• 2 1/4 Pounds freshly ground beef chuck (20% fat)
• 2
• Teaspoons kosher salt
• 1 teaspoon ground black pepper
• Other ingredients:
• Vegetable oil, for brushing on the grill rack
• 6 good quality Kaiser rolls, split
• 9 ounces of brie cheese with rind removed and cut into 1/4 inch cubes

Instructions

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the Kimchi,
• place 2 tablespoons black vinegar, rice vinegar, sugar, Gochujang, 1 teaspoon miso, 1 teaspoon Kosher salt, ginger paste, and cilantro into a large bowl and whisk until well combined.
• Add the radishes, apple, and red cabbage and toss to coat well.
• Allow to sit at room temperature, tossing occasionally while burgers cook.
• To make the glaze, place 2 tablespoons black vinegar, 1 1/2 tablespoons red miso paste and honey into a bowl, whisk until well combined and set aside to rest.
• To make the patties, combine beef, remaining salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions.
• Form the portions into patties to fit the rolls. Make a slight indentation in the center of each patty to allow even cooking.
• Brush top of patties with glaze and Set patties aside until ready to grill.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until the desired doneness. 3 to 5 minutes on each side for medium.
• Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. At this time also brush the patties with the remaining glaze and top with brie (each burger should get about 1.5 ounces of brie)
• To assemble the burgers, place a patty on each roll bottom and top each with a one-sixth of the Kimchi.
• Add the roll tops.
• Cut in half and serve.