July 21, 2015 3:11 pm

Recipe for ssamjang burger with watermelon and kimchee

This June 22, 2015 photo shows ssamjang burger in Concord, N.H. This dish is from a recipe by Edward Lee.

AP Photo/Matthew Mead

This burger is an umami bomb. The ssamjang adds a layer of salty, savory and nutty flavours that make the burger rich and decadent. The watermelon is a fresh relief that cuts through all the richness.


Start to finish: 45 minutes (15 minutes active)

Servings: 3

For the burgers:

  • 1 pound 80 per cent lean ground beef
  • 3 tablespoons ssamjang
  • Kosher salt and ground black pepper

For the condiment:

  • 3 ounces grated white cheddar cheese
  • 1 1/2 tablespoons ssamjang
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice

To serve:

  • 3 slices fresh watermelon, slightly smaller than the burger bun
  • 3 tablespoons chopped kimchee
  • 3 burger buns, preferably potato buns

To make the burgers, in a medium bowl combine the beef, ssamjang and a pinch each of salt and pepper. Divide into 3 patties, then refrigerate for 15 to 30 minutes.

Meanwhile, make the condiment. In a small bowl, combine the cheddar, ssamjang, mayonnaise and lemon juice. Refrigerate until needed.

When ready to cook the burgers, heat a cast-iron skillet over medium. Add the burgers and cook until browned on the bottom, about 3 minutes. Flip the burgers and cook for another 2 minutes.

Divide the cheese mixture evenly, spreading it over each patty. Reduce the heat to low, cover the pan and cook about 2 minutes, or until the cheese melts. Transfer each burger to a bun bottom, them top the burgers with a watermelon slice and 1 tablespoon of kimchee. Finish with the bun tops, then serve immediately.

Nutrition information per serving: 880 calories; 420 calories from fat (48 per cent of total calories); 47 g fat (18 g saturated; 2 g trans fats); 140 mg cholesterol; 1,250 mg sodium; 74 g carbohydrate; 5 g fiber; 31 g sugar; 42 g protein.

© 2015 The Canadian Press

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