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Bulgogi Burger

Name: Bulgogi Burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Cuisine: Asian
Ingredients: 1 LB Laura's Lean Ground Beef; 3 TBSPS Soy sauce; 1 TBSP Brown sugar; 1 TBSP Brown sugar; 1/4 TSP Crushed red pepper; 1/4 TSP Ginger; 2 TSPS Garlic powder; 1/4 Cup Chopped scallions; 1 TBSP Sesame oil; 5 Hamburger buns; GOCHUG MAYO; 1 Medium yellow onionsliced in half-moons; 4 TBSPS Mayonnaise; 1 TBSP Gochujang saucefor the quick pickled cabbage; 1 Cabbageone head, chopped; 1/2 Cup Apple cider vinegar; 1/2 Cup Water; 1 TSP Salt; 1/2 TBSP Sugar

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Ingredients

1 lb Laura's Lean Ground Beef
3 tbsps Soy sauce
1 tbsp Brown sugar
1 tbsp Brown sugar
1/4 tsp Crushed red pepper
1/4 tsp Ginger
2 tsps Garlic powder
1/4 cup Chopped scallions
1 tbsp Sesame oil
5 Hamburger buns
GOCHUG MAYO
1 Medium yellow onion (sliced in half-moons)
4 tbsps Mayonnaise
1 tbsp Gochujang sauce (for the quick pickled cabbage)
1 Cabbage (one head, chopped)
1/2 cup Apple cider vinegar
1/2 cup Water
1 tsp Salt
1/2 tbsp Sugar

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Serving size based on 1 cup (242g)

Preparation

1. In a mixing bowl, combine Laura’s Lean ground beef, soy sauce, brown sugar, crushed red pepper, ginger and garlic powder, and scallions. Mix until well combined, using a fork or your hands.

2. Form burger patties. You should be able to make about 5 patties, as wide as your palm and about 1/2 inch thick.

3. Heat sesame oil in a large non-stick skillet on medium-high heat.

4. Sear burger patties in skillet for 3-4 minutes per side. A rich, caramelized brown crust should form on the seared surface of the patty. If this does not occur, turn your burner up to higher heat.

5. For the mayo, combine mayo and Gochujang sauce in a small bowl. Refrigerate until needed.

6. For the cabbage, add apple cider vinegar, water, salt, and sugar into a small saucepot and heat until it begins to boil. Add cabbage and allow it to simmer for 2-3 minutes. Remove from heat and allow to rest in the vinegar solution for at least 10 minutes before serving.

7. To assemble the burgers, add 3/4 tbsp of Gochujang mayo, one burger patty, and about 1/4 cup of pickled cabbage to a hamburger bun. These are great hot or at room temperature.

Recipe credit: "Blackberry Babe" online blog