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Incogmeato® Kimchi Queso Fundido Burger with Gochujang Aioli
Incogmeato® Kimchi Queso Fundido Burger with Gochujang Aioli  1

Incogmeato® Kimchi Queso Fundido Burger with Gochujang Aioli

Products Used: Incogmeato® Plant-Based Burger Patties
Servings: 5

Ingredients

Gochujang Aioli

  • 1 cup Kewpie mayonnaise
  • 1 Tbsp. Gochujang
  • 2 ea. Garlic, microplaned
  • 1 pinch Salt
  • 1/2 lime Lime juice

Marinated Kale

  • 1 bu. Kale, stemmed and chopped
  • 2 ea. Lemon juice
  • 2 Tbsp. Soy sauce
  • 3 Tbsp. Furikake
  • 1/2 Tbsp. Salt
  • 1 Tbsp. Apple cider vinegar
  • 1 Tbsp. Gochujang
  • 2 Tbsp. Extra virgin olive oil
  • as needed Neutral oil
  • 5 ea. Incogmeato® Burger
  • as needed Butter
  • as needed Gochujang Aioli
  • 5 ea. Brioche bun
  • as needed Marinated Kale
  • 1/2 cup Chihuahua cheese, grated
  • 5 oz. Kimchi

Recipe Directions

Gochujang Aioli:
1. Combine mayonnaise, gochujang, garlic, salt, and lime juice in a blender (or bowl if using an immersion blender) and blend until smooth.

Marinated Kale:
1. Add kale, lemon juice, soy sauce, furikake, salt, vinegar, and gochujang to a bowl and mix. Massage and smash ingredients into the kale.
2. Let sit for 15 minutes, then dress with olive oil.

Burger Preparation:
1. On a flat top, add oil over medium heat. Add burger patties and cook for 15 minutes until crispy; flip halfway. Lightly butter the bun and toast on a grill.
2. Spread the gochujang aioli on both halves of the bun, then add the marinated kale, and top with burger patty.
3. Simultaneously, heat skillet to medium/high heat and add chihuahua cheese. Let the cheese caramelize then add kimchi. Once caramelized, flip upside down on the burger to create a veil of cheese. Top with the other half of the bun and serve.