Korean BBQ Burgers
These Korean BBQ Burgers from Panning The Globe are the hamburger version of Korea's famously delicious bulgogi beef. The ground beef is mixed with ginger, garlic, soy sauce, sesame oil, scallions and brown sugar, formed into patties and grilled. They are juicy and flavorful beyond belief. Hands down one of my all time favorite burger ever.
Equipment
- 1 Grill
Ingredients
Burgers
- 2 1/4 lbs ground beef
- 1/2 cup scallions (5-6), root end and 2 inches of green end trimmed off finely chopped
- 2 tbsp soy sauce
- 2 tbsp dark brown sugar packed
- 1 tbsp Asian sesame oil
- 1 tbsp garlic cloves finely chopped
- 1 tbsp ginger root finely chopped
- 1/2 tsp fresh ground black pepper
- 6 hamburger buns potato buns recommended
- 6 leaves from a head of green leaf lettuce washed, ends trimmed
Miso Mayonnaise
- 1/2 cup mayonnaise
- 2 tbsp miso paste
- 1/4 tsp sriracha sauce or other hot sauce
Pickled Onions and Radishes
- 1 bunch radishes ends trimmed and very thinly sliced
- 1 medium red onion peeled, sliced into very thin rings, rings separated
- 1 1/2 cups distilled white vinegar
- 1/2 cups water
- 2 tbsp sugar
- 1 tbsp kosher salt
Instructions
- Make the burger patties: Chop the aromatic vegetables: garlic, ginger and scallions. Mix them with the ground beef, soy sauce, sesame oil and brown sugar. These burgers can be mixed up and formed up to 24 hours ahead. Refrigerate them until you're ready to grill them.
- Make the homemade pickles: Boil vinegar, sugar, salt and water until the solids dissolve. Pour the mixture over sliced onions and radishes. Chill in the fridge for an hour. Can be made two weeks ahead.
- Make the miso mayonnaise: Mix mayo with store-bought miso and sriracha. This can be made 3 days ahead.
- Grill the burgers: Heat the barbecue grill to medium-high. Grill the burgers for 4-6 minutes per side or until they're done to your liking.
- Spread miso mayo on the buns, top with burgers, pickles and a lettuce leaf. Serve immediately.