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Laz is putting together a towering umami bomb of a burger filled with pork, kimchi, a fried egg and more!

Kimchi Pork Burger


  • Burger:

  • 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

  • Toppings:

  • 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 


  1. In a small bowl, whisk together the mayonnaise and Sriracha. Set aside in the refrigerator. 

  2. 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. 

  3. 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. 

  4. Spread the spicy mayonnaise over the tops and bottoms of each bun. Top with the burger, pickles, Kimchi, fried egg, sesame seeds, and scallion.

Kimchi Pork Burger




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- Hi I'm Lazarus, and today I'm making a burger that is bursting with flavor. My pork-kimchi burger is one that will make your taste buds scream, "Oo mommy!" Let's get cookin'. To be honest with you I really don't know how I came up with this dish, but I do know is that I really love burgers and I love kimchi. And a good burger to me takes me on a foodie adventure. So I decided to put both of those loves into one burger and it was like sensory overload. To make this recipe you will need olive oil, baby bok choy, scallion, fresh ginger, garlic, shallot, ground pork, sesame oil, soy sauce, panko bread crumbs, salt and pepper, honey, sesame seeds, mayonnaise, sriracha sauce, and some buns. And for some beautiful toppings, pickled cucumbers, kimchi, and a fried egg. So in this bowl here I've got some ground pork and so what we're gonna do is we're gonna actually season this up, mix together with a bunch of herbs and vegetables. So I've got some bok choy here. We're just gonna remove the stems. Also we're gonna use some scallions. I'm gonna throw that all into the food processor. Now with that we're going to use one shallot, and peel off these skins. So our food processor's really gonna do a lotta the work for us here. You don't have to spend all your time chopping in the kitchen. I love a good food processor. So once you peel that you're just gonna kinda coarsely chop these. So we're gonna add that into our processor. I'm also gonna use some ginger. I love using fresh ingredients when I cook, and this ginger flavor's really gonna just knock this burger outta the park. So I'm peeling it with a spoon. This is a really easy technique to use when peeling ginger 'cause it just comes right off, the skin just comes right off! And just coarsely chop that ginger. Add all that to the processor. And I'm gonna use some garlic here. I've got a kitchen towel. Really easy way to open a whole clove of garlic is to just put it into you towel, put a little bit of weight on it, and they just crush up like that. So we're gonna only use two cloves. And just give it a big smash. So I'm just gonna throw our garlic right into our processor. So again, let the food processor do all the work for you. Throw that on. And we're gonna pulse it a few times. So the goal here is not to get a mush. You just want enough texture to lock in so that you can see the texture inside of your burger. And to help this kind of loosen up I'm gonna add a little bit of extra virgin olive oil. Put the lid back on. Pulse. That looks fantastic! Just gonna take this off. Just add that right inside of our beautiful pork. Now honestly you can totally do this with beef, you can even do it with turkey, but there's something just really extra special about using the pork. It kinda reminds me of gyoza dumplings. So I'm gonna add some oil right into our pan. Let that get warm. In the meantime I'm gonna clean up my board. My mother always taught me, if you clean as you go you won't have to clean up a lot at the end. So now we're gonna give this a season with some soy sauce and a little bit of sesame oil. We're also gonna use some bread crumbs, some panko, Japanese bread crumb, which is just gonna help our burger stay nice and tight. Generous season of salt and black pepper. And I'm gonna get my hands in there and just start to combine everything together. This is actually my favorite part of the recipe, making these burgers. It's one thing to throw everything into a food processor, but there's nothing like really getting your hands messy and involved in the process. There you go. That looks great. So here's a good technique I love to use when I'm making burgers. I just divide this meat right in half, just score it with your hand, turn it over, score it again, and that's just gonna give you nice even patties. So just shape them into a ball and just flatten them out, and add them to your pan. And that's the sound you wanna hear in that pan. A nice sizzle. So we're gonna let it brown on one side and then we're gonna flip it over, let it brown on the other side. Then we're gonna coat it with some honey and sesame seeds. It's gonna be so, so delicious. So we're gonna flip our burgers. They look really, really delicious. Golden brown on the bottom. It's exactly what you want. Yes! Look at that! Awesome! Makes me happy. And now we're gonna begin to work on the sauce. And we're gonna use just two ingredients. Really, really simple. Gonna add some mayonnaise into our bowl, and some sriracha. I love sriracha sauce. Just the chili garlic sauce. You can find it in the Asian aisle of your supermarket, or International aisle. And just give that a big mix. That looks perfect. And we don't even need any salt or any pepper because that sriracha, it's a powerhouse. Now what we're gonna do is actually begin to work on the egg that's gonna go right on top of our burger. I'm gonna get a skillet. Heat it up. Add a little oil to the pan. I'm gonna crack one egg right into a bowl and just gently tilt the pan over and add your egg right in. And we basically just wanna hold it there until it begins to set. Beautiful! As if these burgers are not glamorous enough, we're gonna take it up a notch by adding some honey and sesame seeds right on top. So I'm gonna use my little drizzler of honey to coat the burgers. Mm-mm, mm-mm-mm! And we're also going to use some sesame seeds. Looks gorgeous. Flip them over. Let them get coated on each side. So we're gonna cook it for about a minute. The honey is gonna really help to caramelize the sesame seeds. Turn our heat right off. So to plate this burger I've already toasted up some buns here. Gonna add some of my delicious mayonnaise and sriracha sauce on each side. I'm so excited to eat this, really. I'm gonna take our beautiful burger, place it on the bottom there. Now I've got some extra condiments. We're gonna use some kimchi. Kimchi is basically just a pickled cabbage. It's fermented. You could also find this in your grocery store. It's so available nowadays everywhere. Now I've got some beautiful cucumber that I pickled and I added some rice wine vinegar, sugar, and salt. Now a quick pickle really just takes minutes, but the longer this sits, the more the flavor really intensifies. So this has been sitting for a coupla hours. Just leave it in your fridge, it'll last forever. You don't have to go buy that stuff in the jar, you can make it yourself right at home. Just four ingredients. Cool! And now I'm going to use our egg, that looks so, so beautiful. Hello egg! I'm gonna put that right on top. And just so that it looks extra sexy We're gonna throw some sesame seeds on top. Top it off. Now come on! Look at that burger! Isn't that great? You know there's so many different flavors in this burger. We've got some sweet, we've got some savory, a little bit of saltiness going on. We've got the pickled cabbage. Hitting every flavor profile. Even a little bit of the bitter. So I'm going to give this a try. Guys, get cooking, and we'll see you next time.

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