Beef Bulgogi Burgers
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon Asian/toasted sesame oil
- 1½ tablespoons (packed) dark brown sugar
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground ginger
- 2 cloves garlic, (minced)
- 1 slice white or whole wheat sandwich bread, (crusts removed and torn into ¼-inch (6-mm) pieces)
- 1½ pounds 85% lean ground beef
- ½ cup chopped scallions, (from 4 to 5 scallions)
- 5 hamburger buns
- Lettuce leaves, (for serving (optional))
- ¾ cup mayonnaise, (best quality such as Hellmann's or Duke's)
- ¼ cup Asian chili sauce, (such as Sambal Oelek (available in Asian aisle of most supermarkets))
- ¼ teaspoon granulated sugar
Instructions
- 1
Preheat grill to high heat.
- 2
In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into ¾-inch (2-cm) thick patties about 4½ inches (11 cm) around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- 3
Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
2 min - 4
Place 1 patty on bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.
- 5
For the Chili Mayonniase
- 6
In a small bowl, mix together the mayonnaise, Asian chili sauce, and sugar. (Note that this makes a spicy sauce; use less Asian chili sauce for a milder version.)
Nutrition
Per serving (based on 5 servings)
