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!
Korean Barbecue Burgers
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.
More From Cooking Light
- 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
- 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
- Prepare grill.
- 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
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