Kimcheezy Burger

Recipe by

Ingredients

Directions

Nutrition

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

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.
Add canola oil, mushrooms, whole red lentils, ginger and garlic to a sauté pan and toss until tender and aromatic.
Brush the Napa cabbage leaves with canola oil, salt, and pepper. Grill on charbroiler for 2 minutes per side.
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.