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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Korean BBQ Burger with Kimchi

Korean BBQ Burger with Kimchi


  • 2 oz thinly sliced cucumber
  • 2 oz rice wine vinegar
  • ¼ tsp each salt and granulated sugar
  • ½ oz ketchup
  • ½ oz gochujang (Korean chili paste)
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp brown sugar
  • 1 tsp sesame oil
  • 0.1 oz minced fresh ginger
  • 0.1 oz (1/2 tsp) minced garlic
  • 1/2 lb chuck brisket, ground
  • 1/4 tsp each salt and pepper
  • 1 ciabatta bun or roll
  • 0.3 oz mixed greens
  • 2 oz kimchi
  • 1 tsp toasted sesame seeds


  1. Quick Pickled Cucumber: Toss together cucumber, rice wine vinegar, salt and sugar. Let stand for at least 1 hour or refrigerate overnight; drain well.
  2. Korean BBQ Sauce: Stir together ketchup, gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic until blended.
  3. Burger: Season brisket with salt and pepper; shape into burger patty.
  4. Cook burger on preheated medium-high grill for 5 to 7 minutes or until grill-marked and cooked through, brushing with 1 tbsp BBQ sauce in the last 2 minutes of grilling.
  5. Meanwhile, grill bun for 30 to 60 seconds or until toasted. To serve, assemble burger, remaining BBQ sauce, pickled cucumber, greens, kimchi and sesame seeds in bun.

Tip: Garnish with avocado slices if desired.