Yield: 4 servings Prep time: 5 minutes Cook time: 8 minutes image
Burger tip: To keep burgers moist, salt only the outside of the meat. Salt removes water from meat and dissolves some of the meat protein, which causes the insoluble proteins to bind together, which is great for making sausages, when you want a springy, chewy texture. However, it’s not great for creating tender, juicy burgers.
BURGERS:
1 tablespoon lard
1 pound ground beef
1½ teaspoons fine sea salt
1 teaspoon ground black pepper, divided
FOR SERVING:
8 lettuce leaves
½ cup kimchi, homemade (here) or store-bought
½ cup chopped red cabbage
- Heat the lard in a cast-iron skillet over medium-high heat. Using your hands, form the ground beef into 4 patties, about 4 inches in diameter. Season the outsides with the salt and pepper. Fry the burgers for 3 minutes on each side for medium-done burgers or cook to your desired doneness (see the chart below).
- Serve each burger on 2 lettuce leaves topped with 2 tablespoons of kimchi and 2 tablespoons of chopped red cabbage.
- Store leftover burgers in an airtight container in the refrigerator for up to 4 days. Leftover mayo will keep in an airtight container in the refrigerator for up to 2 weeks. To reheat burgers, place in a skillet over medium-high heat for 3 minutes or until heated through.
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