Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi and a spicy homemade sauce.
Slideshow:More Burger Recipes
1/4 cup sambal oelek (Indonesian chile sauce)
1/4 cup mayonnaise
1/4 cup ketchup
4 slices of thick-cut bacon
1 1/4 pounds ground beef chuck
4 slices of American cheese
4 potato buns, toasted
1 cup chopped drained cabbage kimchi (6 ounces)
How to Make It
In a small bowl, combine the sambal with the mayonnaise and ketchup and mix well.
Light a grill or preheat a grill pan. Grill the bacon over moderate heat, turning, until golden and crisp, about 5 minutes total. Drain on paper towels.
Form the beef into eight 1/4-inch-thick burgers and season with salt. Grill over high heat, turning, until browned, 1 minute per side. Make 4 stacks of 2 burgers each on the grill and spoon 1 tablespoon of the sambal mayo over each stack. Top with the cheese, cover and grill over high heat just until the cheese is melted, about 1 minute.
Spread the remaining sambal mayo on the bottom buns. Top with the burgers, bacon and kimchi, close and serve.
Pair these juicy burgers with a hoppy but balanced New England IPA.
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