Beef and Kimchi Smashburgers

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This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

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One of our favorite things to do on the weekend is grilling up some delicious Beef Burgers. If you follow me on Instagram, you’ve seen my husband DJ, and I battle it out on how to build the perfect burger. Most of you side with me, but I see many see layering all the vegetables first as DJ does it as a pro-move. Agree to disagree. National Beef Burger Day is coming up, and I’ve wanted to share one of our favorite variations with you - You can enjoy it for brunch or lunch, and it even has a little Breakfast for Dinner vibe going because of the egg. That’s optional, of course - but the creamy yolk over that succulent Beef and tartness of the fermented cabbage kimchi is an incredible combination. Nothing does it quite like a Beef Burger, and this is how we meld our favorite flavors and memories from living in South Korea with our current life here in Mississippi. We had what my sisters and I called “Home Burgers” growing up in South Africa, but usually, it was a pre-made Beef patty from the store with tomatoes that were too far from ripe and bread rolls that you could seriously use to knock a window out. I remember them fondly, but I’ve learned a lot more about cooking Beef Burgers; they can be prepared in so many ways. Grilling is always a favorite, but I like to mix it up with different cooking styles like this one on the flat top grill. Some people are purists, and that’s okay - We, too, love the distinct flavor of a classic Beef Burger, but Beef Hamburgers can be so much more than meat and a bun. If you’re looking for inspiration, I implore you to check out the Beef. It’s What’s For Dinner. Website for many unique Beef Burger ideas, cooking times, and methods to make your National Beef Burger Day an extra delicious one! 

I’m not one for a long introduction, but here are some tips to guide you as you make your Beef Burgers!

Why are you smashing the burger? We usually grill, so I wanted to try something new this time! If you’re not a fan, simply form the patties and grill until the internal temperature reaches 160F. 

I learned from Heston Blumenthal that if your Ground Beef is very cold, the salt itself will serve as a binder and ensure that nothing falls apart when forming your patties. Therefore, ensure that you remove your Ground Beef from the refrigerator right before preparing this recipe for the best results.

Kimchi is spicy Korean fermented Napa cabbage. I make my own (and recommend looking up Maangchi or Korean Bapsang online for a recipe), but you can find it in almost any grocery store these days. It can absolutely be found at your local Asian grocery store. The funkier the kimchi, the tastier this burger will be because all those flavors develop, and the cabbage softens more with time. By funky, I mean well into late fermentation stages. The sauce, kimchi topping, and cucumbers can all be made ahead of time for easy assembly.

You’ll notice this recipe doesn’t have cheese. What a shocker, but I think the egg is rich enough. If you disagree, I recommend a nice slice of thick American cheese or cheddar after the first flip. Then, place a dome or lid on your flat top grill or cast-iron skillet so that it melts before lifting it away with the spatula.

Green leaf lettuce is often eaten in South Korea and used as a wrap for Bulgogi or Ssamgyeupsal, so I love using it for this recipe. The leaves are flexible enough to form a wrap if you prefer to skip the actual buns. We have on many occasions, and it is equally as wonderful. Another option is to combine 1/2 cup sticky brown rice with 1/2 teaspoon soy sauce to season it, then form it into a disc and toast it in the skillet until crispy on one side - I used to order this kind of rice burger often at a place called Lotteria in South Korea. It was such a unique way to eat a Beef Burger! Sometimes they added finely minced cooked vegetables to the rice, or even things like furikake (seaweed rice seasoning). 

Remember to visit www.BeefItsWhatsForDinner.com for cooking tips, ideas, and information! Happy National Beef Burger Day! 

Beef & Kimchi Smash Burgers 
Prep Time: 15 minutes | Cook Time: 5-8 minutes | Yield: Four 4 -ounce patties

Ingredients:
1 lb. Ground Beef
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh kimchi

For the sauce:
1/4 cup mayonnaise
1 teaspoon gochujang

For the cucumber pickles:
1 cup sliced English or Persian cucumber
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds

For the sauteed kimchi:
3/4 cup roughly chopped fresh kimchi
1/4 large yellow onion, sliced
2 cloves garlic, thinly sliced 
1 teaspoon honey

4 large eggs
Toasted hamburger buns (or some sticky rice or green leaf lettuce wraps)
Optional: 4 slices of yellow cheddar cheese, sesame seeds, broccoli slaw, and sliced green onion to serve.

Special Equipment: Flat top grill, large cast-iron skillet, metal spatula, or burger press.

Method:

In a large bowl, add the Ground Beef, salt, black pepper, and chopped kimchi. Use your hands to toss everything until the ingredients are combined. Divide the mixture into four equal (4 -ounce) portions, then gently shape the burgers into balls, and transfer to a plate. Cover and refrigerate for the flavors to meld, and you prepare the other ingredients.

Add the mayonnaise and gochujang to a small bowl, then use a fork to stir until the sauce is even in color. Set aside. 

Pickle the cucumbers: Add the sliced cucumber, vinegar, sesame seeds, and salt to a small bowl. Toss, then cover and set aside until ready to assemble.

Cook your Burgers:

Heat a flat top grill or large cast-iron skillet to medium-high heat. Add the Ground Beef Burgers one by one, pressing them down with your spatula or burger press until relatively thin, about 1 -inch thick. Cook without touching them for a nice crust to form at the bottom, 1 to 2 minutes. Flip, and cook for another 1 minute, then use a spatula to transfer the burgers to a separate plate when a meat thermometer inserted into the center reads 160˚F. 

Lower the heat to medium, and add the kimchi, sliced onions, garlic, and honey to the same skillet or flat top. Cook until the onions caramelize and kimchi just starts to crisp around the edges, 2 to 3 minutes. This process will intensify the flavor even more! Transfer the kimchi to a small bowl, and fry your eggs the way you like them. 

Assemble Your Burgers:

Place each toasted bottom bun on a plate. Evenly spread about one teaspoon of gochujang mayonnaise onto each bun half, followed by your lettuce, one Beef Burger patty, kimchi, quick-pickled cucumbers, and a fried egg. Or assemble it any way you want! Top with some sesame seeds and chopped green onion, then enjoy!

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Ribeye Steak with Pecan Blue Cheese Compound Butter

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This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for supporting me, and the American Pecan Industry!

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Who doesn’t love a big, juicy steak? My husband DJ and I have a long-standing tradition of sharing one every Wednesday while discussing our weekly goals as a family. Now that the holiday season is upon us, we are sticking to what we love, but making it a little more special with the addition of American Pecans. Since it’s only the two of us, making a huge standing rib roast doesn’t make sense and we love the crunch of a seared steak anyways. The pecan and blue cheese compound butter adds more flavor, texture and crunch on top of that! If you’d like a fuss-free way to enjoy a meal this December, especially one that everyone will love, I hope you give this recipe a try! It’s great with any cut of beef so feel free to serve it with your prime rib or even filet. 

Why Pecans?

To be honest when I first moved to the states I had no idea that pecans were the only tree nut native to America. We used to purchase them in bags at the store for mom’s holiday dishes, but were completely oblivious about their origin and nutritional benefits. Discovering that we had a mighty pecan tree in the yard saw me trying to incorporate them into as many recipes as possible on a year-round basis, but I still didn’t know as much about them. Here are some of the most interesting facts about American Pecans:

  • Fossils of pecan seeds have been found near the banks of the Rio Grande, dating back as far as 6100 B.C. 

  • Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

  • Native Americans first foraged wild pecans and then began planting them for trade with European explorers.

  • Pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers now producing over 80% of the world’s pecan supply.

  • It takes nearly 10 years before a pecan tree is in full production of nuts! 

With such a rich history, I developed a deeper respect for pecans, as well as the pecan growers and shellers who make it possible for us to continue to enjoy them as part of our family meals. This is why it’s important to support the industry which consists of many American families that have passed down the craft of cultivating pecans for many generations. The American Pecans Website has a lot of useful information and recipes for adding pecans to both your holiday and everyday meals!

A few tips to help you perfect this meal:

Fresh pecans have a light, tawny hue so look for those in store. 

Use a good quality butter and blue cheese, or even a tangy goat cheese if you prefer!

The pecan blue cheese and herb compound butter can be made up to a month before and kept in the freezer until ready to use.

In my opinion, steak needs to be removed from the refrigerator at least 30 minutes prior to cooking for best results.

Ribeye Steak with Pecan Blue Cheese & Herb Compound Butter
Prep Time: 15 minutes | Cook Time: 10-20 minutes | Serves: 4

Ingredients:
Pecan Compound Butter:
1 stick (125g) salted butter, chilled but not hard
1/4 cup raw pecan halves
1/4 cup crumbled mild blue cheese
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 tablespoon black pepper
1 ribeye steak per person
kosher salt and cracked black pepper
olive oil
1-2 tablespoons butter
fresh thyme sprigs

To serve: fresh watercress, raw pecan halves, sliced red grapes and blue cheese in your desired amounts.

Special Equipment: Food processor, cast iron skillet, meat thermometer

Method:
Place butter, raw pecan halves, blue cheese, thyme, parsley and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined, about 6-8 pulses. Using a spatula, carefully scrape butter out of bowl and onto a clean sheet of baking paper. Shape into a log and roll until sealed. Tie the ends or fold them over and refrigerate until ready to use.

Season steaks generously with salt and pepper. Heat a cast iron skillet to high and add olive oil. Sear for a few minutes per side. Use a meat thermometer to measure cooking temperatures. Ribeyes will be 135F for medium-rare, and 145F for medium depending on the thickness of your cuts. Add butter and thyme to the skillet, use a spoon to baste the steaks all over with the melted butter and herbs. Remove from heat and rest for 5 minutes while slicing the butter into discs, then plate and top with one tablespoon pecan blue cheese and herb compound butter per steak. Serve immediately with salad and vegetables of your choice. We love to enjoy it with this easy watercress, grape, pecan and blue cheese combination.

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Perske Blatjang - Peach Chutney

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When Summer peaches are at their best there is one non-negotiable recipe that I always make before the season ends. Peach Chutney, with glorious spices and aromatics, is so easy to make and a wonderful condiment to use during the colder months. It is used as an ingredient in many South African recipes including Bobotie - A savory beef dish topped an egg custard and bay leaf, which I will share with you one day soon. We also use it on boerewors rolletjies (grilled sausage on a bun), as a dipping sauce for spicier appetizers like samosas, on sandwiches and even on a good cheese plate.

This recipe can be made on the stovetop, but if you have an Instant Pot I highly recommend using it instead. It will render the same results while dramatically decreasing the time it takes to prepare. Either way, peach chutney is delicious and I hope you enjoy!

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Ingredients:

8 cups fresh peaches, skin on and roughly chopped

2 large onions, finely minced

1 tablespoon grated ginger root  + 1 teaspoon minced garlic

1 cup brown sugar

3/4 cup brown malt vinegar

1/2 cup water

1/2 teaspoon curry powder or mixed masala

1 teaspoon allspice

1/4 teaspoon yellow mustard seeds

1 stick cinnamon

2 cloves

1 teaspoon salt

Method:

Instant pressure cooker:

Add everything to an electric pressure cooker and cook on high pressure for 10 minutes. Allow the steam to release naturally, then remove lid and scoop out cinnamon stick, cardamom pods and cloves because their work is done. You can use an immersion blender to smooth the mixture until your desired consistency. It will thicken upon standing but bottle it while hot - It will keep in the fridge for a month or so. 

Stovetop:

Add everything to a large heavy-bottomed saucepan and boil over medium heat for 45 minutes to 1 hour. Stir occasionally to ensure that the bottom does not stick - If mixture becomes too dry, add 1/4 cup water gradually until the peaches are broken down and mixture has reached a thick consistency. Bottle while hot.

Makes 4 cups.

 

Easy Deviled Eggs

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They get upset if I don't bring these to the party, the family gathering, the cookout, the picnic or wherever else we get together. "Dale, did you bring them?" They know the answer because they know I like to make them happy! They know that I make these with care.

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I learned that deviled eggs are a Southern staple when I first moved to Mississippi. Everybody has a signature recipe that they swear by and there are a multitude of ingredients, toppings and ways to prepare them. All are delicious but honestly, I prefer mine quite simple.  A touch of peppery watercress, great smoked paprika and high quality Sir Kensington's Avocado Oil Mayonnaise all come together to make simple taste absolutely delicious! 

I've used Sir Kensington's Avocado Oil Mayonnaise for the last few years now, and what drew me to it was the perfect tanginess and creamy consistency. It reminds me of one that I grew up enjoying in my home country, so once I discovered it here I never looked back. 

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I will be travelling to South Africa soon and thought I'd have a small gathering with family here before we leave. Of course I have to make these, and while I'm at it I could share a few Deviled Egg tips and tricks that I've learned along the way!  

If you can use an electric pressure cooker I highly recommend it. Not only can you boil eggs perfectly within 3 minutes, the shells slide right off once you crack them. If you prefer to go the conventional route, bring your water to a boil before carefully lowering eggs in with a slotted spoon. The sudden heat will shock the lining away from the shell, making it easier to peel after they are cooked. Now lower the heat and simmer for 12 minutes. For hard boiled eggs cooked this way I recommend you set a timer so that you don't go over.

Once your eggs are cooked remove them from the heat, drain the hot water out, place the pot in the sink and run cold water over the eggs until the shells are cold to the touch. Your eggs will be perfect and ready to slice or store them whole in an airtight container until ready to prepare.

If you can:

1. Wear food safe gloves to minimize the amount of time spent touching the eggs. I think people are often turned off by deviled eggs because they are labor intensive and therefore need to be picked up and put back quite a bit. My family knows that I do this and it's nice to know they feel comfortable eating what I have prepared.

2. Use a very sharp knife and carefully wipe the blade after slicing into each egg. In doing so, you wipe away any yolk that may have stayed behind on the knife and that may discolor the whites of your next egg.

3. Place a paper towel at the bottom of your plate. Eggs are so slippery! Use a paper towel to prevent them from sliding around and potentially fall to the floor. Both when you are removing the yolks and piping the filling back in.

4. Work as quickly as you can. Pre-measure your other ingredients ahead of time so that the eggs and yolks remain cold during the assembly process. I have found that cold yolks are easier to pipe and keep their shape better. 

Ingredients:

6 hard boiled eggs

1/2 teaspoon fresh black pepper (or cayenne pepper)

1/2 teaspoon salt

1 scant teaspoon smoked paprika

1 tablespoon finely chopped watercress

2-3 tablespoons Sir Kensington's Avocado Oil Mayonnaise

1 teaspoon Sir Kensington's Dijon Mustard

Method:

Slice each egg in half and remove the yolks. Set the egg whites aside.

Add the egg yolks and all other ingredients to a small bowl and mash with a fork until the mixture is smooth in consistency. Scoop the mixture into a piping bag with a star tip attached. Pipe 1 tablespoon of yolk mixture into each egg white half and garnish with fresh watercress or herbs of your choice. I like to sprinkle just a touch of black pepper and paprika on each one right before serving.

Makes 12 halves. 

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This post is sponsored by Sir Kensington's. Thank you for supporting the amazing brands that I love!