Kimcheezy Burger
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Recipe by

Lentils.org

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Kimcheezy Burger

Servings: 35

A blended burger patty of ground pork, red lentils, and kimchi, stuffed with cubed cheddar cheese for a Juicy Lucy throwback. Serve this burger patty atop a soft bun with mushrooms sauteed in garlic and ginger, mayo, and grilled Napa cabbage.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 144 oz (4.5 kg) ground pork
  • 72 oz (2.25 kg) split red lentils, cooked
  • 18 oz (560 g) kimchi, drained and julienned
  • 18 oz (560 g) cheddar cheese, finely shredded
  • 3 Tbsp (45 mL) salt
  • 2 Tbsp (30 mL) pepper
  • 4 oz (114 mL) canola oil
  • 16 oz (500 g) shiitake mushrooms, sliced
  • 8 oz (250 g) whole red lentils, cooked
  • 4 tsp (20 mL) ginger, minced
  • 4 tsp (20 mL) garlic, minced
  • 10 Napa cabbage leaves
  • 10 burger buns
  • 20 oz (624 g) mayonnaise

Directions

  1. Mix pork, lentils, kimchi, cheddar cheese, salt, and pepper together in a bowl. Allow mixture to rest for 5-10 minutes. Form 35 patties and grill until an internal temperature of 160°F is reached.
  2. Add canola oil, mushrooms, whole red lentils, ginger and garlic to a sauté pan and toss until tender and aromatic.
  3. Brush the Napa cabbage leaves with canola oil, salt, and pepper. Grill on charbroiler for 2 minutes per side.
  4. To build burger, toast both sides of bun and spread 2 oz of mayo on bottom half. Place patty on to bun, top with mushroom mixture, and top of bun. Serve.