Hush Bistro’s Kimchi Burger

Today, I have a Secret Recipe from Hush Bistro in Farmingdale, New York. Hush is a modern American restaurant that delivers an innovative earth to table menu with emphasis on local and organic flavors enhanced by traditional and new cooking techniques.

One of the signature dishes on their lunch menu is the chicken burger topped with house-made hoisin bbq sauce, kimchi and a fried egg. This burger has so many layers of delicious flavors, after one bite you will know why this restaurant has become critically acclaimed.

To really take this burger over the top, bake your own brioche buns by using this recipe from our forum: Go Here


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New Secret Recipe

Hush Bistro’s Kimchi Burger
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(Secret Recipes)


  • 10 lbs Ground Chicken
  • 1qt Spanish Onions
  • 5 Eggs
  • ¼ cup Garlic (Fine Dice)
  • 1 cup Herb Blend (Parsley, Marjoram, Thyme, Chives)
  • 1 cup Whole Grain Mustard
  • 2 qt Italian Bread Crumbs
  • 1 Tblsp Kosher salt
  • 1 Tblsp Black Pepper (Fresh Ground)
  • 12 rolls


  1. In sauté pan with 2 Tblsp olive oil, caramelize Onions (10 minutes).

  2. Add garlic and get color without burning the garlic.

  3. Fold in herbs, remove pan from heat and let cool.

  4. In large chilled bowl, add ground chicken, onion-garlic mixture, eggs, mustard, and salt and pepper.

  5. Mix well, then begin to add bread crumbs, 1 cup at a time, till proper consistency is reached.

  6. Make 6oz burgers and lay on sheet pans (shelf life for burgers is three days)

Note: It is recommended you cook the burger on a flat top for best sear and top with hoisin bbq sauce, kimchi veg topping and a fried egg.

To make hoisin bbq sauce:


  • 4qt Rice Wine Vinegar
  • 2qt sugar
  • 2 Stalks Lemongrass (Rough Chop)
  • 1/4 lb Ginger
  • 4pc Thai Chile
  • 4pc Star Anise
  • 1 can Hosin Sauce
  • 1pc Plum Sauce


  1. Add rice wine vinegar, sugar, lemongrass, ginger, Thai chile, and star anise to large pot.

  2. Reduce by half over medium heat (30 minutes).

  3. Add Plum and Hoisin Sauce and let simmer for one hour, stirring constantly to not burn.

  4. Once thickened, remove from heat and strain.

To make Kimchi Veg topping:


  • 4 heads nappa cabbage (sliced)
  • 2 lbs daikon radish (julienne on Japanese mandoline)
  • 2 lbs carrots (julienne on Japanese mandoline
  • 2 cups salt
  • 2 tblsp fish sauce
  • 4 garlic cloves
  • 4 tblsp sugar
  • 2 tblsp ginger (grated)
  • 5 tblsp korean chile powder
  • 2 bunch scallion


  1. Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces, about 2 inch squares. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

  2. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool, dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Serves 12

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Source: Restaurant Hunter

Until Next Time… Be Well!

Kind Regards,