These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.
1/2 cup chopped green onions
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
6 (1 1/2-ounce) whole wheat hamburger buns, split
6 red leaf lettuce leaves
6 tablespoons thinly sliced radishes
How to Make It
Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.
Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.
Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). With a moderate five percent alcohol and a nicely rounded taste, this beer's toasted nut flavor complements the burgers' nutty sesame oil essence. Darker beers are also a great match with the crisp snap of radishes. --Jeffery Lindenmuth
Easy and delicious! Didn't have fresh ginger, so I had to use ground (dried). Definitely will make again. Didn't shrink on the grill either (I use 85/15 ground chuck). Will try some of the sauces recommended too, but the burger has such great flavor already!
Have made this recipe many times, in fact whenever we plan to grill (plain) hamburgers somebody in the family will request these instead. These really are outstanding. Usually serve with some version of kimchi. We like to use a spicy mayo or sauce as mentioned by other reviewers.
After watching Food Network Great Foodtruck Race, I had to know why the Korean chefs keep winning! This recipe explains it. I topped mine with an onion ring and fresh baby spinach. I also subbed 1/2 small onion minced for the green onion. Delish!
Very good. Combined 1st seven ingredients in minichop then added to beef to avoid overworking the meat. Cooked outside on the grill & assembled to recipe using sesame seed bun. Spread a small amount of chile mayo on the bottom bun (3tbs fat free mayo + 1tbs chile garlic paste). Fresh with assertive flavors. Next time I'd add maybe 1tbs rice vinegar along with the soy sauce.
We make mini burgers and serve them on Hawaiian dinner rolls. Top with kimchi. We sometimes mix a tablespoon or two of Korean chili paste with a teaspoon or two of light mayo (instead of ketchup) and top with lettuce and a tomato slice. We've made them for guests and always get asked for the recipe!
This recipe is awesome!! We have made them a few times. If you don't like Asian flavors, though, you may not like this recipe. We used a mushroom soy sauce, which tastes better than normal soy sauce in this dish. Good with Sri Racha in lieu of ketchup.
AMAZING!! This recipe is a definite keeper! If you are a fan of Korean cooking then you'll LOVE the flavor of these burgers! I tried it with 1 part ground turkey and 2 parts groiund sirloin for lower fat. If you're a fan of pickles, don't skip the kimichi! Thank you CL!
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