IN THE KIT
12 ozground beef
4 ozshredded cheese
4 ozsmall apple
6 ozbulgogi sauce
1 ozrice vinegar/mirin blend
1 ozsesame mayo
1 ozgreen onion
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Grill or grill pan – you can also use a skillet
2 medium bowls
Preheat oven to 450°F with a rack in the lower third;
Preheat grill over high if using;
Scrub potatoes, then halve lengthwise & cut into ½-inch thick wedges;
Quarter apple; discard core & seeds. Coarsely grate one quarter into a medium bowl;
Cut remaining quarters into ¼-inch thick slices; cut slices into matchsticks;
Trim green onion, then thinly slice on an angle;
Roughly chop kimchi into small bite size pieces.
On a rimmed baking sheet, toss potatoes with a drizzle of oil & a pinch each of salt & pepper. Spread in an even layer & roast on lower oven rack, without stirring, until golden & crisp on the bottom & lightly browned on top, 20–25 minutes.
Combine matchstick apples & half green onion in a small bowl; toss with rice vinegar/mirin blend, season to taste with salt & pepper.
If using. To bowl with grated apple, add ground beef, ½ green onions, ½ bulgogi sauce. Mix well to combine; form into 2 (4-inch) patties. Brush grill/grill pan/skillet with oil. Transfer buns, cut side down, to grill & cook until lightly toasted, 1–2 minutes. Transfer buns to plates.
Transfer burgers to grill/grill pan/skillet cook until browned, about 4 minutes per side for medium-rare (or longer for desired doneness). Brush both sides each burger with remaining bulgogi sauce, grill until sauce is sticky & caramelised, flipping every 15 seconds, about 1 minute total.
Once potatoes are golden brown, sprinkle with cheddar-jack cheese & kimchi; roast until cheese is melted, about 3 minutes more.
Spread sesame mayo on top burger bun. Layer with burger & apple slaw. Sprinkle remaining scallions on potatoes & remaining slaw on the side.