Incogmeato® Kimchi Queso Fundido Burger with Gochujang Aioli
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.
