Korean BBQ Burgers

Korean BBQ Burger (adapted from use real butter)

15 min prep, 10-20 min cooking time, depending on method. 8$, Makes 4-6 patties.

Ingredients

1.5 lbs ground beef
3 tbsps garlic, finely minced
3 tbsps ginger, freshly grated
2.5 tbsps soy sauce
2.5 tbsps brown sugar
3 tbsps green onion, finely minced
2 tsps sesame seeds
freshly ground black pepper to taste
2 tsps high-heat cooking oil (if grilling on stovetop)
burger buns

banchan burger bar
tomato slices
lettuce leaves
quick cucumber carrot pickle
kimchi
ketchup
Sriracha chili sauce
hot mustard

quick cucumber carrot pickle
1 cup carrots, sliced into thin matchsticks
1 cup cucumber, sliced into thin matchsticks
1/2 tsp sesame seeds
4 tsps rice vinegar
1/2 tsp sugar

Mix together.

Make the burgers: Mix the ground beef, garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds, and black pepper together in a bowl. Let rest for 15 minutes at room temperature. In the meantime, prepare the quick cucumber carrot pickle. Assemble the condiments and garnishes of your choice for the banchan burger bar. Grill or fry your hamburgers to desired doneness.

On a stove: Set a large grill pan or frying pan over high heat. When a bead of water sizzles upon contact and evaporates, add the cooking oil. Place the patties on the hot grill or frying pan, not touching each other. Cook the patties 5-7 minutes on each side for medium (internal temperature of 150°F/65°C). Serve with burger toppings. Makes 4-6 burgers depending on your preferences.

-It's easier to pack and ball the patties before you flatten them so they're not misshapen. Also, we did make them pretty wide, but were surprised that they still ended up being a lot smaller in diameter than the bun. I'll try and measure out how much exactly next time we make them.

These are soooo good! I had never thought to mix ingredients into the actual patty. It makes me cringe that we used to spend 10$ on one burger. I used to crave The Counter (a make your own burger restaurant), but now I'm excited to experiment and make my own. Next time we'll try it with ground turkey instead.