These bulgogi burgers, which are based on Korean beef bulgogi, are simple to cook, flavorful, and family-friendly. My first book tour included a stop in Los Angeles, where I stayed in a neighborhood with a tonne of Korean BBQ joints, which was one of the highlights.
I enjoyed trying so many real Korean meals, although the menus and meat variety at these establishments might be daunting for the novice. These succulent tBest Grill Burger in Lahore are modeled after one of my favorite Korean foods, bulgogi, which is simply marinated beef slices fried on a grill or stovetop griddle. The Best Grill Burger in Lahore are simple to prepare, flavorful, and family-friendly.
STEP-BY-STEP GUIDELINES
To begin, mix the soy sauce, sesame oil, brown sugar, ginger, garlic, red pepper flakes, and sandwich bread in a big bowl. Allow the bread to soften for a few minutes, then mash with a fork to create a paste. Add the scallions and meat. Mix with your hands until everything is incorporated.
Make 5 equal pieces of the mixture, and then divide each into loose balls. Make the balls into 4-1/2-inch-wide, 3/4-inch-thick patties by flattening them. To stop the burgers from ballooning up on the grill, create a little indentation in the center of each patty. The patties should be placed on a grill rack with cooking spray on it. Grill, covered, for 2 to 4 minutes, or until the first side is beautifully browned. Burgers should be flipped after a few minutes to get the appropriate doneness.
Make The Sauce
Make the sauce in the meantime by mixing the mayonnaise, Asian chili sauce, and sugar in a small bowl. (Note that this produces a fiery sauce; for a softer version, use less Asian chili sauce.)
Mix well, taste, and make any required seasoning adjustments. If preferred, toast the buns before serving on the cooler side of the grill. Each dish should have one patty on the bottom half of each bun with lettuce leaves, chili mayonnaise, and the top half of the bread on top.
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Korean Beef Bulgogi Burger with Gochujang Mayo
Starting with the main attraction, the marinated beef. To flavor and tenderize pork strips, traditional bulgogi recipes include an intense marinade of soy, ginger, garlic, and gochujang (Korean chili sauce). However, since we’re making a burger, we don’t want to incorporate the marinade into the ground beef since it would change the texture and make the burger like a Korean sloppy joe, which although it sounds wonderful, isn’t what we’re going for.
Instead, we like to deal with freshly ground beef that is loosely packed, cool, and has a respectably high-fat content (about 20%). The meat is then formed into patties with as minimal handling as possible. These processes used together result in a burger with a deliciously loose, soft, and juicy structure. Another clever move is to press your thumb into the center of each burger to prevent them from expanding as they cook.
How to Build The Burgers
Our grill is set up for two-zone indirect cooking, which means that all of the coals are placed on one side of the grill grate (on a gas grill, just turn half the burners on high and leave the others off). The patties are started immediately over the fire, giving them a wonderful sear.
We shift them to the cooler side of the grill once they have a decent crust on the outside but are not yet fully cooked within. We now begin glazing the patties with our homemade bulgogi sauce, frequently turning and glazing to create a beautiful coating. The burgers are taken off the grill whenever they reach a temperature of 120°F (49°C) in the middle for medium-rare. Now is the time to assemble the burgers. On top and bottom of toasted sesame buns, we smear thick layers of kimchi mayonnaise.
Demands
For the Bulgogi Sauce, combine the soy sauce, gochujang, ginger, garlic, vinegar, and brown sugar in a small pot. Over medium-high heat, bring the mixture to a boil. Lower the heat to a simmer, and cook for 5 to 7 minutes, or until the mixture is thick enough to coat a spoon. Sesame oil is added after the food is taken off the heat. Use instantly or store in the refrigerator for up to a week in an airtight container.
For the Kimchi Mayo, put the following ingredients in a medium mixing bowl: mayonnaise, kimchi, sugar, sesame oil, garlic, and scallions. Keep chilled until you’re ready to use.
For the burgers, shape the steak into four patties that are approximately half an inch wider than the buns. Make a depression in the middle of each patty with your thumb to stop it from expanding when it cooks.
