The guys are Food Steez are back this week with a burger recipe sure to impress.
KOREAN BBQ BURGER
• 1 pound ground beef (80/20 fat ratio)
• 2 cloves garlic, pressed through garlic press
• ½ teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• ¼ teaspoon freshly ground black pepper
• 1-2 brioche hamburger buns, toasted
Korean BBQ Sauce:
• ¾ cup soy sauce
• ¾ cup brown sugar
• ¼ cup rice vinegar
• 3 cloves garlic, pressed through garlic press
• 2 teaspoons chili garlic sauce
• 1 ¼ teaspoon sesame oil
• 1 teaspoon grated ginger
• ½ teaspoon freshly ground black pepper
• 2 tablespoons corn starch
• 1 tablespoon honey
Chili Garlic Mayo:
• ¾ cup mayonnaise
• ½ teaspoon chili garlic sauce
• 1 teaspoon, heaping, finely minced green onion
• 3 cups, heaping, finely shredded green cabbage
• ¼ cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section)
For the Korean BBQ Sauce, add all ingredients up to and including the cornstarch to a small saucepan, and whisk to blend; place over medium-high heat, and allow the sauce to simmer for a few minutes, until it becomes glossy and thickened; finish with the honey, and allow to cool slightly to warm.
For the Chili Garlic Mayo, add all ingredients to a small bowl, and whisk to blend; keep in fridge until ready to use.
For the Kimchi Slaw, add all ingredients into a bowl, and gently toss together to combine; keep in fridge until ready to use.
For the Burger, add the ground beef into a large bowl, and very lightly chunk/break it up. Add to it all of the rest of the ingredients up to and including the black pepper, and very carefully and gingerly, combine the spices/seasonings into the meat, taking care not to work it very much (it will toughen the burgers). Portion out 1-2 6 ounce patties, about 1” thick and slightly bigger than your buns, and create a dent in the center of each patty (this will help keep the patty from “doming up” in the center as it cooks). Heat a cast-iron skillet over medium-high heat, add about 1 tbsp of oil, and sear burgers for about 3-4 minutes per side. Once finished let burgers sit for about 5 minutes. Glaze each burger patty in the Korean BBQ Sauce. Either place patty on plate and pour glaze over it or dunk patty in glaze with tongs. Spread some of the Chili Garlic Mayo on the toasted buns, add a glazed patty to the bottom bun, add some of the Kimchi Slaw on top of the patty, and finally top with the other bun and enjoy!