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Dining Tip: Korean BBQ Burger With Fried Egg

Kimchi, miso mayo and cilantro top off this hearty, umami-tinged summer snack
Chef Christopher Bates of FLX Wienery in New York's Finger Lakes cooks for hearty appetites and recommends a juicy Pinot pairing.
Photo by: Matt Wittmeyer
Chef Christopher Bates of FLX Wienery in New York's Finger Lakes cooks for hearty appetites and recommends a juicy Pinot pairing.

Posted: June 1, 2015

Note: This recipe originally appeared in the May 31, 2015 issue of Wine Spectator, "Ken Wright: A Master of Pinot Noir in Oregon."

Beef Burger With Kimchi, Fried Egg, Korean Barbecue Sauce, Miso Mayo and Cilantro

Recipe courtesy of chef Christopher Bates, FLX Wienery, Seneca Lake, N.Y.

• 4 ounces soy sauce
• 8 ounces Hellmann's mayonnaise
• 3 tablespoons miso paste
• 2 pounds 80 percent-lean ground beef
• Olive oil
• Kosher salt
• Freshly ground black pepper
• 4 hamburger buns
• 8 ounces kimchi (store-bought)
• 4 sunny-side-up eggs
• Korean barbecue sauce (store-bought)
• Miso mayo (instructions below)
• 1 bunch cilantro

1. To make the miso mayo, heat the soy sauce in a small saucepan over medium-high heat until it's reduced by about 70 percent. Let cool. In a small bowl, whisk together the soy sauce, mayonnaise and miso paste until the mixture is smooth and creamy. Reserve until ready to use.

2. Divide the beef into 4 portions, being careful not to overwork the meat. Place a portion between 2 pieces of wax paper on a flat surface. With a cutting board, press gently to compress the meat evenly to a 1/2- inch thickness. Repeat with the remaining portions.

3. Heat the olive oil in a pan over high heat. Season the burgers generously with the salt and pepper. Sear each burger, leaving plenty of space in between; work in batches if necessary.

4. Place the burgers on the buns and top with the kimchi. Place an egg over the kimchi and drizzle with the barbecue sauce and miso mayo. Roughly tear the cilantro leaves and scatter on top. Serve immediately. Serves 4.


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