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Gluten-Free Burgers with Kimchi & Microgreens

very easy
Prep Time
15 mins
Total Time
25 mins
2 burgers


Frozen grass-fed beef burgers – 8 Acres
Gluten-free hamburger buns – Udi’s
4 tsp.
Gluten-free hoisin sauce – Premier Japan (2 tsp. per patty)
20 mL
½ cup
Sweet kale salad mix
125 mL
½ cup
Kimchi – Tout Cru
125 mL
¼ cup
Mayonnaise (1 tbsp. per bun)
60 mL
Lebanese cucumber, cut into ribbons with a peeler
⅓ cup
Microgreens – Picoudi
80 mL


Step 1
In a non-stick skillet, cook beef patties 3–4 minutes on each side (or until desired doneness). Remove from heat. Add hoisin sauce to each patty. Keep warm.
Step 2
In a bowl, combine kale salad mix and kimchi. Set aside.
Step 3
Lightly toast hamburger buns. On a work surface, open buns and spread with mayonnaise.
Step 4
Place grilled beef patties on bottom bun halves.
Step 5
Top with kale/kimchi mix, cucumber ribbons and microgreens.
Step 6
Close burgers, serve and enjoy.


Chef’s secret: No need to thaw the patties before cooking. Just cook them for a little longer. They’ll keep their shape and stay extra juicy!