Sweet Barbecue Kim-cheese Burgers
The recipe Sweet Barbecue Kim-cheese Burgers could satisfy your American craving in around 1 hour. This recipe makes 4 servings with 457 calories, 33g of protein, and 23g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Only It will be a hit at your Father's Day event. It is a good option if you're following a dairy free diet. It works well as a rather cheap main course. A mixture of sugar, burger buns, carrot, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.
Instructions
Combine cucumber, carrot, 1 teaspoon salt, sugar, and vinegar in a medium bowl and toss to combine. Set aside.
Divide meat into four even piles and shape into burger patties about 1/2-inch wider than burger buns. Season generously with salt and pepper and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place burgers directly over hot side of grill and cook until well charred, about 2 minutes. Flip patties and brush with sauce. Cook on second side until well charred, about 2 minutes longer, brushing with sauce occasionally. Flip burgers again, transfer to cooler side of grill, brush with more syrup, and continue to cook, brushing with sauce occasionally, until patty registers 125°F to 130°F on an instant read thermometer for medium rare, about 5 minutes total, or 135°F to 140°F for medium, about 6 minutes total. Top each burger patty with 1 slice cheese, then transfer to a large plate and tent with aluminum foil.
Toast buns directly over hot side of grill until browned, about 30 seconds.
Place bottom buns on a cutting board and top with burger patties. Top each burger with chopped kimchi, pickled carrots/cucumber, and scallions.
Drizzle with more sauce. Close sandwiches and serve.