Korean Barbecue Burgers

Becky Luigart-Stayner

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.

Yield: 6 servings (serving size: 1 burger)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 38%
  • Fat: 14.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 26.7g
  • Carbohydrate: 27.4g
  • Fiber: 3.7g
  • Cholesterol: 72mg
  • Iron: 3.8mg
  • Sodium: 534mg
  • Calcium: 72mg

Ingredients

  • 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
  • Cooking spray
  • 6 (1 1/2-ounce) whole wheat hamburger buns, split
  • 6 red leaf lettuce leaves
  • 6 tablespoons thinly sliced radishes

Preparation

  1. Prepare grill.
  2. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  3. 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.
  4. 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.
  5. 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
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