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Author Notes: Over the last few years, I've been a total fan of bulgogi. It's the combination of those Asian flavors like soy sauce, garlic, sherry and soy sauce that win me over. Also, I'm a convert to Mark Bittman's grinding of the burger meat because the ground meat ends up far superior than most found in the grocery store. I was striving for a juicy burger that still retained the juice, even if it was cooked well-done, thanks to the high-quality meat and the infusion of the bulgogi marinade. I think I succeeded. - AndreaLynn
Serves 4 burgers
For the slaw
- 2 tablespoons mayonnaise
- 2 tablespoons rice vinegar
- 1 teaspoon Sriracha hot sauce
- 2 teaspoons sugar
- 8 radishes
- 1 carrot, peeled
- 1 English cucumber, peeled
- 2 scallions, finely chopped
- 2 jalapenos, finely chopped
- salt, to taste
For the bulgogi burgers
- 1/3 cup soy sauce
- 3 cloves garlic, roughly chopped
- 1 tablespoon sugar
- 1/4 cup sherry
- 1-inch piece gingerroot, peeled and roughly chopped
- 1 tablespoon sesame oil
- 1 teaspoon red hot chile flakes
- 1 to 1 1/4 pounds sirloin, trimmed and cut into pieces
- 2 tablespoons mayonnaise
- 4 hamburger buns, toasted
- For the slaw: In a medium bowl, add mayonnaise, rice vinegar, Sriracha and sugar. Whisk to combine.
- Place a box grater over the bowl with slaw dressing, and grate the radishes, carrots and cucumber into it. Add chopped scallions, jalapenos and salt to taste, and stir to combine slaw.
- For the bulgogi burgers: In the bowl of a food processor, add the soy sauce, garlic, sugar, sherry, scallions, ginger, sesame oil and chile flakes for the bulgogi sauce ingredients. Pulse for about 30 seconds until completely blended. Pour 1/3 of sauce mixture into a small bowl, keeping the remaining in the food processor bowl.
- Add sirloin pieces into food processor bowl, and pulse until the meat is ground, just about 20 to 30 seconds. Do not overgrind the meat; you want it the consistency of ground beef.
- Transfer ground beef into a medium bowl, and stir to combine if the sauce isn’t completely blended throughout meat. Also, remove any big chunks of meat that didn’t get ground by the food processor. Form ground beef into four patties.
- In a sauté pan, warm oil over medium-high heat, and add burgers. Cook burgers on each side about 2 minutes, cooking until desired doneness.
- Meanwhile, in a small bowl, combine remaining bulgogi marinade with mayonnaise.
- When done, remove hamburgers to a plate. Slather toasted buns with the bulgogi mayonnaise, and place burger on top of bottom bun. Garnish with slaw, and add bun top. Serve.
- This recipe was entered in the contest for Your Best Beef Burgers
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