kimchi buffalo burger
i was introduced to kimchi when we moved to seattle – aside from kale, it could be the other potential mascot of bastyr. despite hearing rave reviews, my inner picky kid was resisting trying this fermented wonder food. after meeting the creators and owners of firefly kitchens however this past spring, i decided to be brave at bite the kimchi bullet.
i found the pink label of firefly kitchen’s kimchi at whole foods and brought it home – all along having no clue how i was going to first try it. my answer came when i decided to make some lamb burgers a few nights ago when tomas was out of town. i had made some white and black bean hummus earlier that day (recipe to come soon) that i needed a vehicle on which to lather, and a burger seemed like the perfect solution!
the rest as they say, is history! i grabbed what i could find in the fridge and got to work. 20 or so minutes later, voila, i had a delicious burger staring me in the face, just begging me to eat it! topped with hummus, avocado, red onion (which looking back i should have grilled) and a tower of arugula, this burger was a healthy solution to the time old question, “what to do for dinner?”. putting the kimchi in the burger for my first introduction was great, although i’m sure i killed some of its natural probiotic properties in the cooking process, but oh well, next time i will be more adventurous!
makes 2 burgers
1/2 lb ground buffalo
1/4 cup pink label firefly kitchens kimchi
1/2 T mayo
1 t garlic salt
1/4 t celery salt
to make the burgers, mix the above ingredients together in a bowl and loosely form two patties. cook over medium-high to high heat in a cast iron skillet for 3-4 minutes per side, depending on how well done you like your burgers. top the burgers with a generous slathering of hummus, a few slices of avocado and red onion, and a small handful of arugula and enjoy!!
note: these burgers are a bit wet so be careful when flipping 🙂