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Tailgate Gourmet: Chef Edward Lee’s Spicy Miso Burgers

Tailgate Gourmet: Chef Edward Lee’s Spicy Miso Burgers:

The end of summer means two things: football is back, and we should all step up our burger game to prepare for it.

To help you get in the game this season, Taste of the NFL will share great game-day recipes from their favorite chefs for an even greater cause. Before you head to the stadium, join these tailgating experts in taking the annual Kick Hunger Challenge to support hunger relief across the country by making a donation in the name of your favorite football team to their local food bank. Check back here each week as we bring you a different recipe from Taste of the NFL for recipes to cure your tailgating FOMO.

This week’s recipe comes from chef and New York Giants fan Edward Lee of 610 Magnolia in Louisville, Kentucky. The author of the best-selling cookbook Smoke & Pickles takes tailgating food to the next level with his spicy miso burgers with watermelon and kimchi, delivering a delicious take on a classic burger.


Spicy Miso Burgers

Serves 3

Ingredients

• 1 lb. ground beef
• 3 tablespoons Chung Jung One Spicy Miso Sauce (for burger)
• 3 oz. grated white cheddarn
• ½ c. chopped green sweet pepper
• 1 ½ tablespoons Chung Jung One Spicy Miso Sauce (for cheese)
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 3 slices fresh watermelon, slightly smaller than burger buns
• 3 tablespoons chopped kimchi
• 3 burger buns, preferably potato buns
• Black pepper
• Oil or butter for frying

Directions

Mix ground beef, three tablespoons of Spicy Miso Sauce, and a bit of pepper into a bowl, and separate into three patties to be chilled in the refrigerator. Reach again for the Spicy Miso Sauce—1 ½ tablespoons worth—and combine it in a different bowl with grated cheddar, mayonnaise, and lemon juice. Before cooking the burger patties, add oil or butter to a large cast-iron skillet and place over medium heat. Allow for the patties to cook until browned (approximately three minutes) and flip your patties for another two minutes before lowering the heat to a low setting.

Once done cooking the patties, place the cheese mixture on top of each patty and melt the cheese by covering the pan for about two minutes. The burgers must be fully cooked to an internal temperature of 160° F. Spread Spicy Miso mayonnaise onto burger buns and put the finishing touches on the patty by layering it with watermelon, followed by kimchi on top. Use a spatula to transfer the patty onto the buns.


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