There are some obvious ways to top a bulgogi burger. Kimchi is one of them. I like a fresh piece of lettuce, tomato, and red onion myself. For heat, I add gochujang mayo as the only necessary condiment.
http://www.cookooree.com/u/joanie/recipes/gochujang-mayonnaise
Simple and good.
Ingredients
- 1 lb ground beef
- 1/2 yellow onion, grated
- 3 cloves garlic, finely minced
- 2 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Directions
Mix together the ingredients until well-combined.
Get the grill going, or heat a cast iron skillet over medium-high heat. (The sugar in the burger can cause it to burn quickly if the heat is too high.)
Split the meat into 4 parts and create patties by first forming tight balls. Then hold the patty in one hand. Using your other hand, gently press down to flatten. Continue to flatten by pushing out from the center using your fingers and thumb until the patties are about 4" wide. Be sure to leave a slight well in the center.
Cook the patties until they start to release from the grill or skillet (about 5 minutes). Flip and cook the other side.
Let the patties sit briefly before serving.
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