| 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.
