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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 

Wesley Genovart
June 2015

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the sambal with the mayonnaise and ketchup and mix well.

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  • 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.

Suggested Pairing

Pair these juicy burgers with a hoppy but balanced New England IPA.

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