Laz is putting together a towering umami bomb of a burger filled with pork, kimchi, a fried egg and more!
4 tablespoons olive oil
1/4 pound baby bok choy (about 2), washed and trimmed
2 scallion, roughly chopped, plus more for garnish
2 tablespoons fresh ginger, peeled and grated
2 large garlic cloves
1 small shallot, peeled, cut off ends and into fours
1 pound ground pork, 80% lean 20%fat
1 tablespoon sesame oil
3 tablespoons soy sauce
¼ cup panko breadcrumbs
Kosher salt and pepper
3/4 cup honey
1 cup sesame seeds
1/2 cup mayonnaise
3 tablespoons Sriracha
4 seeded buns, split and lightly toasted
Quick pickled cucumbers
1 small cucumber sliced into 1/4-inch thick rounds, marinated in 2 tablespoon rice wine vinegar, 2 teaspoons salt, 2 teaspoons granulated sugar
Kimchi (store bought will do)
Fried egg (I like mine runny, sunny-side-up!)
Scallion, for garnish
In a small bowl, whisk together the mayonnaise and Sriracha. Set aside in the refrigerator.
In a food processor, combine 2 tablespoons olive oil, bok choy, scallion, ginger, garlic, shallot and pulse together until finely minced. In a large bowl, combine together the bok choy mixture with the pork, soy sauce, sesame oil, panko breadcrumb, salt, and pepper. Divide the pork mixture in half, then in half again forming four equal parts. Shape into 1 1/2 inch-thick patties and season each side with salt and pepper.
Heat the remaining oil in a large skillet over medium-high heat. Cook the burgers until golden brown on both sides. Reduce heat to low and pour the honey evenly over all the top of patties. Pour sesame seeds over each patty and flip them all over to coat evenly until the sesame seeds turn slightly brown, about 1 minute. Keep the pan moving to prevent the honey and seeds from burning.
Spread the spicy mayonnaise over the tops and bottoms of each bun. Top with the burger, pickles, Kimchi, fried egg, sesame seeds, and scallion.
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