Korean-American chef Edward Lee, of Whiskey Dry in Louisville, was inspired by the classic Korean pairing of pork and spicy fermented kimchi when he created this crunchy, pork-rind-topped burger. “The buttermilk sauce brings it all together and cools down the heat,” he says.
Slideshow:More Burger Recipes
1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon anchovy paste
1 teaspoon chopped cilantro, plus sprigs for garnish
1/2 teaspoon Asian fish sauce
1/2 teaspoon Worcestershire sauce
1 small garlic clove, grated
1 1/2 pounds ground pork
1 tablespoon canola oil
4 slices of Havarti cheese
4 pretzel rolls, split and toasted
Chopped kimchi and pork rinds, for garnish
How to Make It
In a small bowl, whisk together the first 8 ingredients. Season the sauce with salt and pepper. Form the pork into four 3/4-inch-thick patties; season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat, 3 to 4 minutes. Flip, top each with a slice of cheese and cook, covered, until the burgers are just cooked through, about 5 minutes. Transfer to a work surface.
Spread the sauce on the cut sides of the rolls. Place a burger on each roll bottom and top with some of the kimchi, pork rinds and cilantro sprigs. Close the burgers and serve, passing the remaining sauce at the table.
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