Steamed Burgers With Kimchee


Recipe type: Lunch
Serves: 4
  • 1 pound ground meat (you can use ground lamb, chicken, turkey, duck, water buffalo, bison or venison)
  • 1 Tbl. dijon mustard
  • ¼ cup dried parsley flakes
  • 5-8 white button mushrooms (or any kind you want)
  • Lettuce leaves
  • Dijon mustard
  • Kimchee
  • Empty tuna cans
  • Large pot
  • Steamer basket to fit in pot
  1. Pulse the ground meat, mustard, and parsley in a food processor until well combined and sticking together.
  2. In the empty tuna fish cans, pack a small handful of meat into a burger shape and place them on the steamer basket (you can stack them in a pyramid shape, as long as there’s some air flow around each can) over boiling water and cover the pot. It takes about 10-15 minutes, but check the insides with a fork or knife until they’re cooked to your liking.
  3. Slice the mushrooms and saute in olive oil until tender and brown. Remove from heat.
  4. When the burgers are done, drain the excess liquid from each can. (Be careful, the steam and cans are hot!) Use the lettuce leaves as your buns, and layer the condiments with the cooked burgers.
  5. Kimchee is a great addition not only for taste, but the enzymes and alive nature of the fermented food helps digest meat and cooked foods.