Name: The $46 Filet Burger with Kimchi Aioli and Breakfast Hash Browns
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb ground beef (preferably from filet mignon or high-quality beef blend); 4 brioche burger buns; 4 slices sharp cheddar cheese; 4 large eggs; 2 tbsp unsalted butter; 4 cups russet potatoes, peeled and grated; 1/4 cup scallions, thinly sliced; 1/2 cup mayonnaise; 2 tbsp finely chopped kimchi (drained); 1 tsp gochujang (Korean chili paste); 1 tsp lemon juice; 1 cup baby arugula or mixed greens; Kosher salt; Freshly ground black pepper; Vegetable oil for frying

The $46 Filet Burger with Kimchi Aioli and Breakfast Hash Browns

CookwithNewsletter

Inspired by the absurd glory of the Las Culturistas Culture Awards, this recipe combines the decadent bravado of a $46 burger, the comfort of an Egg McMuffin, and the zippy vibrance of Korean flavors. Filet mignon-quality ground beef gets the red-carpet treatment with cheddar, a runny egg, and crispy hash browns—bridged by a punchy kimchi aioli that celebrates flavor chaos in the best way. The dish layers classic American indulgence with Korean sparkle, making it both breakfast and beef award-worthy. Every bite is a little ridiculous, a lot iconic, and the ultimate celebration of food culture's wildest moments.

Ingredients

Instructions

Make the kimchi aioli: In a small bowl, stir together mayonnaise, chopped kimchi, gochujang, and lemon juice. Set aside.
Preheat oven to 200°F (for keeping hash browns and burgers warm).
Prepare hash browns: Squeeze grated potatoes in a clean kitchen towel to remove excess moisture. Toss with scallions, 1 tsp salt, and 1/2 tsp pepper.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Add potatoes in four even piles. Flatten each into a patty. Cook 4-5 minutes per side or until deeply golden and crisp. Transfer to a paper towel-lined plate and keep warm in oven.
Form ground beef into 4 thick patties. Season generously with salt and pepper. Heat a cast iron skillet or heavy pan over medium-high. Add patties and sear until deep golden crust forms (about 3-4 minutes per side for medium-rare). Top each with cheddar, cover, and let melt. Transfer to oven to keep warm.
Toast brioche buns (cut side down) in butter until golden.
Fry eggs sunny-side up in remaining pan with a touch of butter—edges lacy and yolks runny.
To assemble: Spread kimchi aioli on bottom buns. Top with greens, crispy hash brown, cheesy beef patty, fried egg, and crown with top bun. Serve immediately.