Pellet Smoker Cooking: Kimchi Burger and Marinated Salad

Jun 28 2013

I had more garden produce to use, cucumbers. Marinated cucumbers, tomatoes and onions sounded good and a burger would go good with it. I bought a pound of ground chuck and made 4 patties. I added about a third of a cup of Kimchi, drained and chopped to one patty for me. I seasoned all with some Weber gourmet burger seasoning to all.

I had 1 large and 2 small cucumber to use; I peeled the large one, split in half and removed the seeds, then sliced. I left the skin on the small ones and sliced. Cut up two large tomatoes, and sliced a Vidalia onion. I drizzled some olive oil over all and added a half cup of rice wine vinegar, salt, fresh ground pepper and a teaspoon of dried garlic flakes. I then added water to cover. This needs to sit a few hours before using.

I toasted some ciabatta bread in a little olive oil and had some good Irish cheddar to top the burgers. I did them my favorite way on the Traeger for ½ hour at 300 deg. I then added the cheese for a few minutes to melt.

My wife had mustard and dill pickle on her sandwich and I had just mustard on my Kimchi burger.

The burgers and salad went well together. I liked the Kimchi mixed in with the ground chuck!

Salad Mixed up