Smoked Kimcheeseburger
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Burger:
· 2 lbs Ground Beef
· Salt & Pepper
Kimchi:
· 1 Large Nappa Cabbage
· Kimchi Marinade:
o 1 Asian Pear (peeled)
o 1 cup Gochugaru
o 1 cup Green Onion (chopped)
o 5 Garlic cloves
o ¼ cup Ginger (peeled)
o 2 tbs sugar
o 2tbs salt
o ¼ Cup Fish Sauce
o 2 tbs Vinegar
o 2 tbs Soy Sauce
o ¼ Cup Water
Caramelized Onion:
· 2 Large Sweet Onions (sliced)
· 1 Cup Beer or Wine
· Salt
Burger Sauce:
· ¼ Cup Ketchup
· ¼ Cup Mayo
· 2 tbs Hot Sauce
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Smoked Burger:
1. Create ½ pound steak house style patties, season heavily with salt and pepper, then place on the smoker at 225℉ until internal temps reach 120℉
2. Right before you construct the burger, place the smoked burger into a ripping hot pan with a. Sear each side. Until internal temps reach 125-135℉
3. Place on the American cheese and set aside for the sandwich assembly
Kimchi:
1. Cut the Cabage into 4ths, then dice those section into inch squares
2. Place the diced cabbage into a large bowl with 2 scoop of coarse kosher salt. Allow the salt to extract the moisture from the cabbage for at least 30 minutes.
3. Rinse the cabbage with fresh water and dry using a salad spinner or paper towels
4. In a food processor combine all the ingredients for the kimchi marinade and blend until it is a smooth as possible
5. In a large bowl combine all the cabbage and 3 large scoop of the kimchi marinade. Mix using your hand and the place into a cleaned pickling jar or fermentation kit.
6. Place in the refrigerator OPTIONAL: leave in a dark cool place for 2-7 day. Be sure to burb the gasses every few days. After fermentation place into the refrigerator
Caramelized Onion:
1. In a wok or cast iron, cook the sliced onions on medium with a pinch of salt until they begin to darken and caramelize
2. Once they are fully translucent pour in a cup of beer. Deglaze the bottom of the pan and reduce any liquid. Remove and set aside
Burger Sauce:
1. Mix all ingredients and set aside
Kimcheeseburger:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the tangy burger sauce, then the massive smoked burger patty, a handful of the caramelized onions, a nice portion of the homemade kimchi and finally topped with another perfectly toasted top bun smothered with more burger sauce. Enjoy!
