September 7, 2016

Ask A Chef: Chef Juno Kim’s Cheeseburger

Recipe: Juno Kim

Chef Juno Kim of 33 Acres Brewing Co. shares his cheeseburger recipe.

AAC-Juno-KimQ: While visiting 33 Acres Brewing Co. in Vancouver, I had one of the best cheeseburgers of my life. I’d love the recipe. — Amanda, Calgary

A: Chef Juno Kim owns a catering business in Vancouver and serves up his creations at hot spots like 33 Acres Brewing Co., where this cheeseburger became famous. The secret sauce is a seasoned mayo with a hint of heat and tang that takes this burger over the top. That and a fresh, butcher-ground blend of high-quality meats.



  • 8 oz. brisket, ground
  • 4 oz. ribeye, ground
  • 4 oz. deboned short ribs, ground
  • 8 oz. sirloin, ground
  • 1 egg


  • 3⁄4 cup mayo
  • 1 tsp apple cider vinegar
  • 1⁄2 tsp sugar
  • 1 garlic clove, grated
  • Sriracha to taste
  • Salt and freshly ground pepper


  • Grapeseed oil
  • 4 slices smoked cheddar
  • 4 challah buns
  • 4 tbsp butter
  • Ketchup
  • 8 to 12 slices pickles
  • 4 slices tomatoes
  • 4 thick leaves iceberg lettuce


Yield: Makes 4 Burgers

  1. Prepare patties: Chill ground meats in freezer 15 minutes. Combine ground meat and egg, and quickly mix together so fat stays intact. Divide into 4 patties and refrigerate 30 minutes or up to 1 hour.
  2. Make sauce: Combine mayo, vinegar, sugar and garlic in bowl. Add Sriracha to taste. Season with salt and pepper.
  3. Grill patties: Heat grill to medium-high. Brush a thin layer of grapeseed oil on patties. Season with salt and pepper. Cook first side for about 4 minutes or until good grill marks appear. Flip patties, and cook 2 more minutes. Add slice of cheese and continue cooking until they’re just barely grey throughout, about 2 more minutes. Remove from grill. Slice challah buns, lightly butter them, then place them cut side down on heating surface until lightly toasted. Remove from grill.
  4. Assemble burger: Spread mayo sauce on both sides of buns. Place patties on bottom buns. Top each patty with a light spread of ketchup, pickles, tomatoes, lettuce, in that order, so lettuce is at top.

Michelle Sproule, courtesy of Scout Magazine


House & Home June 2016