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Kimchi Fries with Hoisin Glazed Burger & Slaw
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Kimchi Fries with Hoisin Glazed Burger & Slaw

Inspired by the gourmet food truck movement, the Kimchi fries elevate the classic burger and fries to foodie greatness with the addition of sweet hoisin and hot Korean chili flavours.

Preparation

Preparation Time:
Cooking Time:
Servings: 4

Ingredients

2 tbsp (10 mL) olive oil

1 onion, chopped

2 tbsp (30 mL) soy sauce

1 tbsp (15 mL) chili paste (such as gochujang)

2 tsp (10 mL) granulated sugar

1 cup (250 mL) kimchi

1 bag (650 g) McCain® Superfries Straight Cut

1 tsp (5 mL) paprika

1 cup (250 mL) shredded white aged Cheddar cheese

2 green onions, thinly sliced

1 tsp (5 mL) toasted sesame seeds

 

Hoisin Glazed Burger:

1 lb (500 g) lean ground beef

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

2 tbsp (30 mL) hoisin sauce

1 tsp (5 mL) chili paste (such as gochujang)

1 tsp (5 mL) sesame oil 

4 hamburger rolls, toasted          

 

Asian Slaw:

4 cups (1 L) shredded Napa cabbage

2 cups (500 mL) shredded purple cabbage

2 carrots, peeled and shredded

1/2 cup (125 mL) thinly sliced green onion

1/2 cup (125 mL) coarsely chopped fresh cilantro

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) rice wine vinegar

2 tsp (10 mL) granulated sugar

2 tsp (10 mL) sesame oil

1 tsp (5 mL) minced gingerroot

1 clove garlic, minced

Directions

  1. Asian Slaw: In large bowl, toss together Napa and purple cabbage, carrots, green onion and cilantro. In small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, ginger and garlic until well combined; toss with vegetables until well coated. Refrigerate until ready to use or for up to 4 hours.
  2. In large, nonstick skillet, heat 1 tbsp (15 mL) of the olive oil over medium heat; cook onion, stirring often, for 10 minutes or until softened and lightly browned around edges. Stir in soy sauce, chili paste and sugar; cook for 2 minutes or until well combined. Add kimchi; cook for 6 to 8 minutes or until mixture is dark red and caramelized.
  3. Prepare Superfries according to package directions; remove from oven and toss with remaining oil and paprika. Sprinkle cheese over top; return to 450°F (230°C) oven for 3 minutes or until cheese is melted and gooey. Transfer Superfries to serving platter or divide evenly among 4 plates. Top with caramelized kimchi, green onions and sesame seeds.
  4. Hoisin Glazed Burger: Meanwhile, preheat grill to medium-high heat; grease grate well. Season beef with salt and pepper; gently mix to combine (do not overmix). Form into four 5-inch (12 cm) wide patties; create small indent in centre of each patty with thumb. Whisk together hoisin, chili paste and sesame oil.
  5. Grill patties, turning once, for 12 to 15 minutes or until cooked to desired doneness. Brush with hoisin mixture during last 2 minutes of cooking time. Top burgers with Asian Slaw and serve on rolls; serve Kimchi Superfries and remaining slaw on the side.

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Discover more flavours

​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Cutlery is overrated! Go ahead and enjoy with your favourite finger foods. You might love crinkle cut fries on their own, but these crisp fries were made for dipping! And that’s no surprise since they’re made from specially selected potatoes and a touch of sea salt.​​​​​​​
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