Kimchi Burger with Gochujang Aioli

Ingredient ULF # Portion
Incogmeato™ Veg. Burger Patty 591319 1 each
Chef's Pride Canola Oil 261371 As needed
Grassland Butter 214676 As needed
Baker Boy Brioche Bun 715871 1 each
N/D Bix Produce Muenster Cheese 212777 2 oz. Grated
N/D Kimchi 280911 1 oz.
Hellman's Mayonnaise 273904 1 cup
Ventura Gochujang Sauce 463594 1 Tbsp.
Taylor Kale 136260 1 bunch, stemmed and chopped
Lemons 105130 2 each, juiced
La Choy Soy Sauce 235002 2 Tbsp.
Diamond Crystal Kosher Salt Box 308709 1/2 Tbsp.
Musselman's Apple Cider Vinegar 457657 1 Tbsp.
Corto Extra Virgin Olive Oil 267790 2 Tbsp.

1. On a flat top, add oil over medium heat. Add burger patties and cook for 6 minutes; flip halfway. End temperature should be 160 ºF. Lightly butter the bun and toast on a grill.
2. Spread the gochujang aioli on both halves of the bun, then add the marinated kale, and top with burger patty.
3. Simultaneously, heat skillet to medium/high heat and add cheese. Let the cheese melt then add kimchi. Once melted, flip upside down on the burger to create a veil of cheese. Top with the other half of the bun and serve.

Gochujang Aioli
Combine gochujang sauce and mayo in a blender (or bowl if using an immersion blender) and blend until smooth.

Marinated Kale
Add all ingredients except the olive oil to a bowl and mix. Massage and smash ingredients into the kale. Let sit for 15 minutes, then dress with olive oil.