- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 2 burgers
Ingredients
- 2
- Frozen grass-fed beef burgers – 8 Acres
- 2
- Gluten-free hamburger buns – Udi’s
- 4 tsp.
- Gluten-free hoisin sauce – Premier Japan (2 tsp. per patty)
- 20 mL
- ½ cup
- Sweet kale salad mix
- 125 mL
- ½ cup
- Kimchi – Tout Cru
- 125 mL
- ¼ cup
- Mayonnaise (1 tbsp. per bun)
- 60 mL
- 1
- Lebanese cucumber, cut into ribbons with a peeler
- ⅓ cup
- Microgreens – Picoudi
- 80 mL
Directions
- Step 1
- In a non-stick skillet, cook beef patties 3–4 minutes on each side (or until desired doneness). Remove from heat. Add hoisin sauce to each patty. Keep warm.
- Step 2
- In a bowl, combine kale salad mix and kimchi. Set aside.
- Step 3
- Lightly toast hamburger buns. On a work surface, open buns and spread with mayonnaise.
- Step 4
- Place grilled beef patties on bottom bun halves.
- Step 5
- Top with kale/kimchi mix, cucumber ribbons and microgreens.
- Step 6
- Close burgers, serve and enjoy.
Tips
Chef’s secret: No need to thaw the patties before cooking. Just cook them for a little longer. They’ll keep their shape and stay extra juicy!
