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Recipe by

Lentils.org

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Kimcheezy Burger

Servings: 35

A blended burger patty of ground pork, red lentils, and kimchi, stuffed with cubed cheddar cheese for a Juicy Lucy throwback. Serve this burger patty atop a soft bun with mushrooms sauteed in garlic and ginger, mayo, and grilled Napa cabbage.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    144 oz (4.5 kg) ground pork

    72 oz (2.25 kg) split red lentils, cooked

    18 oz (560 g) kimchi, drained and julienned

    18 oz (560 g) cheddar cheese, finely shredded

    3 Tbsp (45 mL) salt

    2 Tbsp (30 mL) pepper

    4 oz (114 mL) canola oil

    16 oz (500 g) shiitake mushrooms, sliced

    8 oz (250 g) whole red lentils, cooked

    4 tsp (20 mL) ginger, minced

    4 tsp (20 mL) garlic, minced

    10 Napa cabbage leaves

    10 burger buns

    20 oz (624 g) mayonnaise

Directions

  1. Mix pork, lentils, kimchi, cheddar cheese, salt, and pepper together in a bowl. Allow mixture to rest for 5-10 minutes. Form 35 patties and grill until an internal temperature of 160°F is reached.
  2. Add canola oil, mushrooms, whole red lentils, ginger and garlic to a sauté pan and toss until tender and aromatic.
  3. Brush the Napa cabbage leaves with canola oil, salt, and pepper. Grill on charbroiler for 2 minutes per side.
  4. To build burger, toast both sides of bun and spread 2 oz of mayo on bottom half. Place patty on to bun, top with mushroom mixture, and top of bun. Serve.

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