|Angus beef ground, extra lean||560 g|
|Club House La Grille Korean Style BBQ Seasoning||33 g|
|Kimchi, finely chopped||30 g|
|Korean Kimchi spread||8 tbsp|
|Kumato tomato slices||8 each|
|Club House La Grille Korean Style BBQ Seasoning||2 tsp|
|Lettuce liner||4 each|
|Brioche bun, toasted Basil leaves||4 each|
Combine beef with Club House Korean Style BBQ Seasoning and chopped Kimchi.
Portion meat into 5 oz (140 gr) patties.
Grill meat to internal temperature of 160F.
Grill sliced Kumato tomato with Club House Korean Style BBQ Seasoning
Toast brioche buns, spread 1 tbsp (15 ml) of Kimchi spread on each piece of bread.
Garnish burger with lettuce liner.