BEEF****Korean Bulgogi Burgers With Kimchi Mayo

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28/12/17 - VVG for both. We both felt they needed something crunchy on top tho so figure that out if you make them again ...

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  • 3

Ingredients

  • For the Bulgogi Sauce:
  • 1/4 cup soy sauce
  • 2 teaspoons gochujang
  • 1 large clove garlic, grated
  • 1/2 tablespoon grated peeled fresh ginger (from about a 1-inch knob)
  • 1/2 tablespoon rice wine vinegar
  • 1 tablespoon Splenda brown
  • 1 teaspoons toasted sesame oil
  • For the Kimchi Mayo:
  • 1/3 cup mayonnaise
  • 2 teaspoons kimchi brine
  • 3 tablespoons finely diced drained kimchi
  • 1/4 teaspoon sugar or honey
  • 1 teaspoon toasted sesame oil
  • 1/2 very small clove garlic, grated
  • 1 small scallion, white and light green parts only, finely chopped
  • For the Burgers:
  • 15 oz. fresh ground beef chuck (about 80% lean) I used regular ground from the grocery store
  • Kosher salt
  • Vegetable oil, for oiling the grill pan
  • 1 tablespoon toasted sesame seeds (oops forgot these)
  • 3 sesame seed buns, split and toasted
  • arugula or spinach arugula blend, to serve (for me)

Preparation

Step 1

For the Bulgogi Sauce: In a small saucepan, mix soy sauce, gochujang, garlic, ginger, vinegar, and brown sugar together. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, 5 to 7 minutes. Remove from heat, add sesame oil and let cool. Use immediately or refrigerate in an airtight container for up to 1 week. (This never really thickened, which made it difficult to paint on the burgers as they were cooking. I added the sesame oil at the beginning so that may be the problem?) Alternately, you could use the bottled sauce if on hand.

For the Kimchi Mayo: In a medium mixing bowl, stir together mayonnaise, kimchi brine, kimchi, sugar, sesame oil, garlic, and scallions until well combined. Refrigerate until ready to use. (I wasn't sure Dan would like this so I cut his half/half with regular mayo)

For the Burgers: Form beef into 3 patties, about 1/2 inch wider than the burger buns. Using your thumb, press a depression into the center of each patty to prevent bulging during cooking. Cover and refrigerate until cooking.

Brush the patties on both sides with olive oil and sprinkle with salt and pepper. (Everything else is pretty salty so go easy on the salt)

Grill or pan-fry burgers, turning occasionally. When patties are well charred and the centers register 110°F on an instant-read thermometer, brush each with the bulgogi sauce on both sides. Continue cooking burgers, flipping and brushing with sauce occasionally, until they register 120°F for medium-rare or 130°F for medium.

Remove patties from grill and brush with more sauce on both sides until well glazed and coated. Sprinkle all over with sesame seeds and let rest 5 minutes.

Spread bottom and top buns with kimchi mayonnaise. Layer bottom buns with patties. Brush top side of patties once more with bulgogi sauce, then top with top buns (and arugula for me) and serve.

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