Ingredients - Kimchi Fries
Product used:
1 bag McCain Superfries Straight Cut
- 2 tbsp olive oil
- 1 onion, chopped
- 2 tbsp soy sauce
- 1 tbsp chili paste (such as gochujang)
- 2 tsp granulated sugar
- 1 cup kimchi
- 1 tsp paprika
- 1 cup shredded Cheddar cheese
- 2 spring onions, thinly sliced
- 1 tsp toasted sesame seeds
Hoisin Glazed Burger
- 500g lean ground beef
- 2 tbsp hoisin sauce
- 1 tsp chili paste (such as gochujang)
- 1 tsp sesame oil
- 3 cups coleslaw with your favourite Asian dressing
- 4 hamburger rolls, toasted
Method
1. | Loaded Kimchi Fries: In large, nonstick skillet, heat 1 tbsp (15 mL) of the olive oil over medium heat; cook onion, stirring often, for 10 minutes or until softened and lightly browned around edges. |
2. | Stir in soy sauce, chili paste and sugar; cook for 2 minutes or until well combined. Add kimchi; cook for 6 to 8 minutes or until mixture is dark red and caramelized. |
3. | Prepare Superfries according to package directions; remove from oven and toss with remaining oil and paprika. Sprinkle cheese over top; return to 230°C oven for 3 minutes or until cheese is melted.. |
4. | Transfer Superfries to serving platter or divide evenly among 4 plates. Top with caramelized kimchi, scallions and sesame seeds. |
5. | Hoisin Glazed Burger: Meanwhile, preheat grill to medium-high heat and grease grate well. Season beef with salt and pepper; gently mix to combine (do not overmix). |
6. | Form into 4 patties; create small indent in centre of each patty with thumb. |
7. | Whisk together hoisin, chili paste and sesame oil. Grill patties, turning once, for 12 to 15 minutes or until cooked to desired doneness. |
8. | Brush with hoisin mixture during last 2 minutes of cooking time. |
9. | Top burgers with Asian Slaw and serve on rolls; serve Kimchi Superfries on the side. |
Kimchi Fries with Hoisin Glazed Burger
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Loaded Kimchi Fries: In large, nonstick skillet, heat 1 tbsp (15 mL) of the olive oil over medium heat; cook onion, stirring often, for 10 minutes or until softened and lightly browned around edges. |
2 | Stir in soy sauce, chili paste and sugar; cook for 2 minutes or until well combined. Add kimchi; cook for 6 to 8 minutes or until mixture is dark red and caramelized. |
3 | Prepare Superfries according to package directions; remove from oven and toss with remaining oil and paprika. Sprinkle cheese over top; return to 230°C oven for 3 minutes or until cheese is melted.. |
4 | Transfer Superfries to serving platter or divide evenly among 4 plates. Top with caramelized kimchi, scallions and sesame seeds. |
5 | Hoisin Glazed Burger: Meanwhile, preheat grill to medium-high heat and grease grate well. Season beef with salt and pepper; gently mix to combine (do not overmix). |
6 | Form into 4 patties; create small indent in centre of each patty with thumb. |
7 | Whisk together hoisin, chili paste and sesame oil. Grill patties, turning once, for 12 to 15 minutes or until cooked to desired doneness. |
8 | Brush with hoisin mixture during last 2 minutes of cooking time. |
9 | Top burgers with Asian Slaw and serve on rolls; serve Kimchi Superfries on the side. |