Kimchi Burgers

I enjoy making things just a bit different than the norm.  Had some kimchi and some burger and thought I do like Korean BBQ,  but don't have what I need,  but do for burgers.   So here's my go at the burger.   Burger: 2lb Ground beef 1/4c Finely diced kimchi 1/4c caramelized onions 5 clove Korean pickled garlic Drizzle Coconut nectar  Mix together, rest in fridge to chill (30min) Glaze: 1/4c Teriyaki 3tbsp Orange Juice 1tbsp Honey Gochujang (to taste) brush on while cooking for a nice glaze Aiole: 1/4c Kweepee mayo Toasted Sesame oil (drizzle) Gochujang (to taste) 1-2 tsp Tamari Coconut nectar (drizzle l Cook: Chilled parties onto direct grill.   Let cook 5 min baste, flip baste, etc When done sprinkle with Sesame seeds.  They stick nicely to the glaze.  Build: Smear the roll, add pattie cover in thinly sliced cabbage,  drizzle aiole over cabbage cut and enjoy! 
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Jalapeño-Lime Chicken Skewers

When I'm devising a marinade, I always taste it to ensure the flavor and seasoning are all in line with expectations. It's not uncommon for a marinade to get pushed in a directions that makes it taste a bit overboard on its own, but that's often needed because flavors will get diminished when the marinade is adorning its subject and has been cooked. There have been some marinades though that I try and think, "I'd eat that with a spoon." I don't think I've actually developed a recipe though where the marinade purposefully did double duty as a meat seasoning and dip, so I figured I might as well give that shot and see how it works out. In the case of these jalapeño-lime chicken skewers, the answer was, surprisingly well.
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Grilled Sheet Pan Chicken Legs with Pesto

This one sheet pan meal is as simple as it is delicious. We combine kid friendly chicken legs, potatoes, veggies, onions and some basil pesto to create Grilled Sheet Pan Chicken Legs with Pesto The post Grilled Sheet Pan Chicken Legs with Pesto first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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