Kimchi Burgers with Gochujang Mayo and Homemade Hamburger Buns

Kimchi Burgers

2 lbs hamburger meat
1 cup kimchi, chopped fine
1 Tbsp. gochujang
1 Tbsp. sesame oil
1 tsp. garlic, chopped

Put into a large bowl and mix well.  Separate into 6 balls and make into patties. 
Cook either on the grill or in a cast iron skillet until done.

Top with a slice of Smoked Gouda Cheese!

Gochujang Mayo

1/2 cup mayo
1 Tbsp.  gochujang
a splash of sesame oil


Hamburger Buns

3 Tbsp. warm milk
1 cup warm water
2 1/4 tsp. instant yeast (1 packet)
2 1/2 Tbsp. sugar
1 large egg
3 cups bread flour (no substitute!)
1/3 cup all-purpose flour
1 1/2 tsp. fine salt
3 Tbsp. unsalted butter, room temperature

for topping:

1 large egg, beaten with 1 tablespoon water
sesame seeds

In the bowl of a stand mixer fitted with the dough hook, combine milk, water, yeast, sugar and egg.  (If using active dry yeast instead of instant, let mixture sit for 5 minutes or until frothy. 

Add the flour to the bowl, and mix until incorporated.  Mix in salt and butter.  

Knead on medium low speed for about 10 minutes.  

Transfer the dough to a lightly oiled bowl and cover with plastic wrap.  Let rise in a warm place until doubled, about 2 hours.  

Line two baking sheets with parchment paper.  Divide dough into 8 equal portions.  Gently roll each portion of dough into a ball and place on a baking sheet, 2 or 3 inches apart.  

Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 2 hours. 

Preheat the oven to 400 degrees.  Brush the tops of the buns lightly with the egg wash.  Sprinkle the top with sesame seeds.  

Bake the buns about 15 minutes, rotating half way through baking until the tops are golden brown.  

Cool on a rack and cool completely.