Recipe Match for New Zealand Pinot Noir

Beef Burger With Kimchi, Fried Egg, Korean Barbecue Sauce, Miso Mayo and Cilantro

Recipe courtesy of Christopher Bates, FLX Wienery and Element Winery, Finger Lakes, N.Y.
  • 4 ounces soy sauce
  • 8 ounces Hellmann’s mayonnaise
  • 3 tablespoons miso paste
  • 2 pounds 80 percent-lean ground beef
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 hamburger buns
  • 8 ounces kimchi (store-bought)
  • 4 sunny-side-up eggs
  • Korean barbecue sauce (store-bought)
  • Miso mayo (instructions below)
  • 1 bunch cilantro

1. To make the miso mayo, heat the soy sauce in a small saucepan over medium-high heat until it’s reduced by about 70 percent. Let cool. In a small bowl, whisk together the soy sauce, mayonnaise and miso paste until the mixture is smooth and creamy. Reserve until ready to use.

2. Divide the beef into 4 portions, being careful not to overwork the meat. Place a portion between 2 pieces of wax paper on a flat surface. With a cutting board, press gently to compress the meat evenly to a 1/2-inch thickness. Repeat with the remaining portions.

3. Heat the olive oil in a pan over high heat. Season the burgers generously with the salt and pepper. Sear each burger, leaving plenty of space in between; work in batches if necessary.

4. Place the burgers on the buns and top with the kimchi. Place an egg over the kimchi and drizzle with the barbecue sauce and miso mayo. Roughly tear the cilantro leaves and scatter on top. Serve immediately. Serves 4.