A Classic Cheeseburger for a Father’s Day Feast
If you are stuck for what to get your dad this weekend, a last-minute saviour is here. Cook up a feast to go with his favourite beverage with this Father’s Day burger from chef Robert Lee at Glowbal Restaurant in Vancouver that heaps on kimchi aioli and battered onion rings to amp up the classic cheeseburger.
Ingredients
For the kimchi aioli:
1 teaspoon sugar
1 teaspoon rice wine vinegar
1 tablespoon gochujang (Korean chili paste)
¼ cup mayonnaise
1 tablespoon kimchi (finely chopped)
For the beer-battered onion rings:
1 jumbo onion
½ cup tempura powder
175 millilitres beer
Flour, to dredge
Oil for frying
½ teaspoon salt
For the burger:
2 strips bacon
8 ounces ground beef
2 slices American cheese
2 brioche burger buns
Butter
Kimchi aioli
Butter lettuce
Roma tomato, sliced
2-3 beer-battered onion rings
Method
To make the kimchi aoli:
Mix the sugar, rice wine vinegar, and gochujang together in a small bowl until it forms a smooth paste.
Mix in the mayonnaise and kimchi.
To make the onion rings:
Cut off the head and end of the onion, then remove the skin.
Slice into 1-inch rings.
Mix the tempura powder and beer until it’s a smooth paste.
Coat the onion rings in flour, then dip in tempura beer batter.
Fry at 360°F until golden and crispy.
Strain off excess oil and season with some salt.
For the burger:
Cook bacon strips in a pan or on the barbecue.
Form ground beef into 2 patties and season.
Grill the 2 burger patties on the barbecue.
Place the cheese slices on the patties.
Toast the burger buns on a pan with butter.
Spread with the kimchi aioli.
Build the burger with lettuce, tomato, patties, bacon, and finish on top with onion rings.
Serve with any side you like, for example, fries or a salad.
