Bunless Korean Kimchi Burger With Cold Somen Noodle Salad

Bunless Korean Kimchi Burger With Cold Somen Noodle Salad
  • Prep Time: 20
  • Total Time: 35
  • Servings: 4

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About this Recipe

This Korean style chicken burger takes a step outside the box with delicious exotic flavor.


1 lb Maple Leaf Prime® Ground Chicken
1 tbsp (15 mL) garlic, minced
1 1/2 tbsp (22.5 mL) ginger, minced
1 tbsp (15 mL) ginger, minced
1 1/2 tbsp (22.5 mL) rice wine vinegar
1/3 cup (75 mL) green onion, finely chopped
1 cup (250 mL) mayonnaise
1 cup (250 mL) prepared kimchi, roughly chopped
1 cup (250 mL) prepared kimchi, roughly chopped
1 cup (250 mL) cucumber, peeled into ribbons
1 cup (250 mL) carrot, peeled into ribbons
1/4 cup (60 mL) nori paper, thinly sliced
180 g somen noodles
2 eggs, hard boiled
1/2 thinly sliced red pepper
1/2 thinly sliced red onion
2 red thai chili, thinly sliced
2 tbsp (30 mL) sesame seeds, toasted
1 cup (250 mL) prepared miso style salad dressing


IN a large bowl combine ground chicken, garlic, ginger, chili paste, vinegar, green onion and salt and pepper.

USING your hands mix ingredients until just incorporated.

DIVIDE mixture into 4 equal balls.

PRESS balls into even patties and place onto a parchment lined baking sheet.

SET in freezer for about 5 to 10 minutes.

MEANWHILE bring a large pot of water to a boil.

COOK somen noodles per package directions.

DRAIN and rinse will cold water.

PLACE noodles, onions and red peppers in a large bowl and toss with dressing.

IN a small bowl combine mayonnaise and kimchi.

SET aside.

PREHEAT grill to medium high heat.

COOK burgers about 5 minutes per side or until an internal temperature of 165 degrees is reached.

SERVE burgers on a bed of green and top with kimchi mayonnaise, cucumber and carrot.

GARNISH with Nori.

ASSEMBLE salad by dividing noodles into small bowls.

GARNISH with sliced hardboiled eggs, sesame seeds and thai chili.


Spice it up a little more and add sriracha sauce!

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