Food blogger & cookbook author Dan Whalen of The Food in My Beard has the perfect crowd-pleaser for your next backyard gathering: a Korean-inspired burger made with American lamb. The earthy flavor of the ground meat stands up to the bolder ingredients like gochujang (red chili paste) and plays particularly well with the spicy slaw.
If a dish like this suits your taste buds but not your grilling skills, grab a ticket to Whalen’s Next Level Grilling Workshop on Saturday, August 3rd on ArtBar’s pool patio to up your grilling game. You’ll learn how to make these burgers, plus kebabs and delicious sides like Basil Pimento Pasta Salad. Sip on beer from Allagash Brewing Company, snack on bites right off the grill and gain some serious grilling knowledge — you’ll even leave with a pound of lamb to throw on the grill at home! Tickets are going fast, so grab yours now!
for the burger patties
1 pear or apple
2 tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon sesame oil
2 inches ginger, sliced
5 cloves garlic
2 teaspoons honey
1 pound ground lamb
for the kimchi slaw
1 cup kimchi, roughly chopped if it is coarse
1/2 cup shaved red cabbage
1/2 cup julienne peeled carrots
for the sauce
1/4 cup mayo
1/4 cup gochujang
for the burgers
4 English muffins
4 slices Muenster cheese
12 thin slices of cucumber
Mix the pear, gochujang, soy sauce, sesame oil, ginger, garlic, honey and a few pinches of salt in a food processor and process until smooth and broken down.
Add 1/3 cup of the mixture to a bowl with the ground lamb. Mix well, using your hands if needed, until well combined. (Reserve remaining sauce for future use, this will last for a week in the fridge and can be used on beef or pork to make bulgogi.)
Form 4 burger patties making sure they are about equal in size to the english muffins, but a little bigger to account for shrinking on the grill.
Meanwhile, mix the slaw ingredients in a bowl. Taste and season with a little salt and chili flake if needed.
Mix the sauce ingredients in a bowl.
Preheat grill to medium-high heat. Split the English muffins with a fork and toast them on the grill. Set aside and add the sauce to the bottom buns of the muffins.
Grill the burgers about 4-5 minutes a side to a nice medium-well temp. Add the cheese after flipping, and keep an eye on the heat because the honey and pear in the marinade will cause it to brown faster than expected.
Place the cooked burgers onto the sauced bottom buns. Top with sesame seeds, then add on the cucumbers followed by the slaw. Top with the remaining muffin tops and serve.
For more awesome comfort food recipes & mash-ups featuring lamb, head this way.