Ask A Chef: Chef Juno Kim’s CheeseburgerRecipe By: Juno Kim
Chef Juno Kim of 33 Acres Brewing Co. shares his cheeseburger recipe.
Q: 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
- 8 to 12 slices pickles
- 4 slices tomatoes
- 4 thick leaves iceberg lettuce
- 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.
- Make sauce: Combine mayo, vinegar, sugar and garlic in bowl. Add Sriracha to taste. Season with salt and pepper.
- 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.
- 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.