Bacon & Kimchi Burgers

Prep Time
Cook Time
Ready In

"This is out of the June 2015 Food and Wine magazine. It was submitted by Chef Wesley Genovart."

Original recipe yields 4 servings


  • Serving Size: 1 (292.7 g)
  • Calories 849.8
  • Total Fat - 55.7 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 200.7 mg
  • Sodium - 1681.9 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 14.2 g
  • Protein - 54.8 g
  • Calcium - 360.3 mg
  • Iron - 6.1 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.5 mg

Step 1

In a small bowl, combine the sambal with the mayonnaise and ketchup and mix well, set aside.

Step 2

Light a grill or preheat a grill pan. Grill the bacon over moderate heat, turning, until golden and crisp, about 5 minutes total. Drain on paper towels.

Step 3

Form the beef into eight 1/4-inch-thick burgers and season with salt. Grill over high heat, turning, until browned, 1 minute per side. Make 4 stacks of 2 burgers each on the grill and spoon 1 tablespoon of the sambal mayo over each stack. Top with the cheese, cover and grill over high heat just until the cheese is melted. about 1 minute.

Step 4

Spread the remaining sambal mayo on the bottom buns Top with the burgers, bacon and kimchi, close and serve.

Tips & Variations

No special items needed.



Oh my goodness, I loved this burger soooooo much!!! The sambal oolek/mayo/ketchup combo was amazing and tasted so good with the melted cheese and bacon. I've never stacked my burgers before so that was fun. The kimchi added great flavor and crunch and I really enjoyed it. I happened to have some kimchi in my fridge and was happy to try it in a different way. I would totally make this burger again - with or without the kimchi. It was delicious and made for a great summer dinner. I'm putting this into my Best of 2021 file. Thank you!

review by:
(18 Jul 2021)


If you want a real treat try this burger. The Sambal Oelek & Kimchi give it a peppy tasty flavour. I. chopped my bacon & cut back on the amount. Only made 2 burgers. This recipe will be made again.

review by:
(1 Oct 2017)