Incogmeato Kimchi Queso Fundido Burger with Gochujang Aioli
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| Serving Size | 4 |
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• 1 Incogmeato™ Burger Patty
• Neutral oil|Butter
• Brioche Bun
• Marinated kale
• Gochujang aioli
• 2 oz Chihuahua cheese, grated
• 1 oz Kimchi
MARINATED KALE
• 1 bunch Kale, stemmed and chopped
• 2 Lemons, juice
• 2 Tbsp Soy sauce
• 3 Tbsp Furikake
• 1/2 Tbsp Salt
• 1 Tbsp Apple cider vinegar
• 1 Tbsp Gochujang
• 2 Tbsp Extra-virgin olive oil
GOCHUJANG AIOLI
• 1 cup Kewpie mayo
• 1 Tbsp Gochujang
• Pinch salt
• 1/2 Lime, juice
Directions
- On a flat top, add oil over medium heat. Add burger patties and cook for 6 minutes, flip halfway. End temperature should be 160°F. Lightly butter the bun and toast on a grill.
- Spread the gochujang aioli on both halves of the bun, then add the marinated kale, and top with burger patty.
- Simultaneously, heat skillet to medium/high heat and add chihuahua cheese. Let the cheese caramelize then add kimchi. Once caramelized, flip upside down on the burger to create a veil of cheese. Top with the other half of the bun and serve.
GOCHUJANG AIOLI
- Combine all ingredients in a blender (or bowl if using an immersion blender) and blend until smooth.
MARINATED KALE
- Add all ingredients except the olive oil to a bowl and mix. Massage and smash ingredients into the kale. Let sit for 15 minutes, then dress with olive oil.
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