Cooking with Sun King: Kimchi Waffle Burger

Monday, August 05, 2019

A recipe that will send your taste buds to another dimension!  This month's Cooking with Sun King recipe features waffles as buns, flaming hot cheetos for that ultimate crunch, juicy beefy burgers, plenty of Fresh•Local•Beer, and kimchi.  Chef Steven gives you the Kimchi Waffle Burger to curb those munchies and we are excited to announce that we will be releasing Alrye'd Alrye'd Alrye'd in cans next month!




Kimchi Waffle Burger made with Alrye's Alrye'd Alrye'd IPA 
Servings: 4 / Active Prep Time: 1 hr / Total Time: 1 hr 30 min 



For the Waffle:
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1-1/2 teaspoons freshly-ground black pepper
1/4 cup granulated sugar
2 large eggs, separated
1/2 cup unsalted butter, melted
1/4 cup milk
12 ounces Alrye'd, Alrye'd, Alrye'd
1 cup shredded cheddar
1/4 cup thinly-spiced scallions


For the Burger:
1½ pounds ground chuck (15-20 percent fat content)
2 oz flaming hot cheetos, crushed
4 slices cheddar cheese
1 bunch scallions
2 tablespoons vegetable or olive oil, for brushing
Kosher salt
⅓ cup napa cabbage kimchi, roughly chopped
1 avocado, sliced
Gochujang mayo (recipe below)


For the Gohchujang Mayo:
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons gochujang
½ teaspoon garlic powder
Sweet chili sauce, for garnish






For the Waffle:
In a large bowl, whisk together flour, baking powder, salt, pepper, and sugar. Add lightly-beaten egg yolks, milk, melted butter, and beer, whisking until combined (batter will remain just slightly lumpy). Stir in cheddar and scallions.
In a medium bowl, beat egg whites until they hold stiff, but not dry, peaks. Fold egg whites into the waffle batter just until streaks disappear. Let batter stand while waffle iron heats.
Heat waffle iron and grease according to your manufacturer's instructions. Cook waffles until golden brown and crisp on the mid-range browning setting (adjust to your specific unit's specifications). Hold warm in a 200 degree oven.




For the Burger:
Preheat grill to medium-high heat. Add crushed cheetos to meat and divide into 4 equal patties, brush lightly with oil and season generously with Kosher salt. Cook the burgers to your liking, adding a slice of cheddar cheese to each patty during the last 1 minute of cooking. Remove from grill and let rest for 5 minutes.
Meanwhile, lightly brush the whole scallions with oil and season with Kosher salt. Grill for 2 minutes (or until char marks are visible), and then flip and cook 1 more minute. Remove from grill and roughly chop, discarding the roots.
Top each bottom waffle with cheeseburger, grilled scallions, kimchi, and avocado. Slather generously with gochujang aioli. Drizzle (for shizzle) with sweet chili sauce. Eat!


For the Gohchujang Mayo:
Mix all ingredients together in a small bowl. Can be made ahead and stored in refrigerator until ready to use.