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–+ servings

Bacon and Kimchi Burgers

Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi, and a spicy homemade sauce.
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Servings 4 servings

Ingredients
  

  • ¼ cup sambal oelek Indonesian chili sauce
  • ¼ cup mayonnaise
  • ¼ cup ketchup
  • 4 slices thick-cut bacon
  • 1¼ pounds ground beef chuck
  • Kosher salt
  • 4 slices American cheese
  • 4 potato buns toasted
  • 1 cup chopped drained cabbage kimchi (6 ounces)

Instructions
 

  • In a small bowl, combine the sambal with the mayonnaise and ketchup and mix well.
  • Light a grill or preheat a grill pan. Grill the bacon over moderate heat, turning, until golden and crisp, about 5 minutes total. Drain on paper towels.
  • Form the beef into eight ¼-inch-thick burgers and season with salt. Grill over high heat, turning, until browned, 
1 minute per side. Make 4 stacks of 2 burgers each on the grill and spoon 1 tablespoon of the sambal mayo over each stack. Top with the cheese, cover, and grill over high heat just until the cheese is melted, about 1 minute.
  • Spread the remaining sambal mayo on the bottom buns. Top with the burgers, bacon, and kimchi, then close and serve.

Notes

Recipe courtesy of Chef Wesley Genovart.
Keyword bacon, burger, kimchi, recipe, summer
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