Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Gochujang Butter Burgers with Watermelon Fries
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 657
- Total Fat
- 32 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 143 milligrams
- Sodium
- 1005 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Sugar
- 21 grams
- Protein
- 39 grams
This burger is a version of a Juicy Lucy, but with butter instead of cheese. Gochujang is mixed with nutty sesame oil and sugar for a flavorful, umami-packed butter that self-bastes the patty from the inside. To balance it, we use lean ground beef for a better ratio of meat to fat. The burgers are topped with American cheese and bright, spicy kimchi, then finished with a refreshing and tangy watermelon salad cut to resemble fries.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 657
- Total Fat
- 32 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 143 milligrams
- Sodium
- 1005 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Sugar
- 21 grams
- Protein
- 39 grams
Ingredients
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Directions
- Mix together the butter, gochujang, sesame oil, sugar and a pinch of salt in a small bowl. Line a small baking sheet with parchment paper. Scoop the butter into 4 mounds on the parchment, about 1 tablespoon each, spaced 4 inches apart. Top with a second sheet of parchment and flatten the butter into 2-inch rounds, 1/4 inch thick. Freeze until solid, about 10 minutes.
- Meanwhile, cut the watermelon into 1/2-inch-thick sticks. Combine the watermelon, lime juice and mint in a medium bowl. Season with a pinch of salt and gently toss to coat.
- Preheat a grill to medium-high. Divide the beef into 4 mounds and place a round of the gochujang butter in the center of each. Gently shape the beef around the butter to enclose. Press and shape into four 4-inch-wide patties, about 1/2 inch thick. Season both sides with salt and pepper.
- Grill the burgers until well marked, about 3 minutes, then flip and cook about 4 more minutes for medium doneness; top with the cheese during the last 1 to 2 minutes and cover to melt. Remove to a plate, then toast buns on the grill. Assemble the burgers and top with the kimchi. Serve with the watermelon fries, leaving the watermelon juice behind in the bowl.
