Wine Varietal: Zinfandel
This burger is a tribute to the famous Korean dish Bulgogi. Bulgoi literally means fire meat in Korean, which refers to the cooking technique-over an open flame-rather than the dish spiciness.Annie Chuns Korean Barbecue Sauce is a wonderful blend of fresh garlic, ginger, and Asian Pear that will enable you to replicate the fabulous Korean Bulgogi that everyone loves! And what better way to replicate the Korean Bulgogi into a moist delicious burger! It was only natural, then for me “The Domestic Diva” to craft this recipe with the famous Banh Mi sandwich which features pickled carrots, daikon, cucumbers, cilantro, jalapeno, and mayonnaise. Immerse yourself in these Korean Bulgogi Banh Mi inspired beef burgers that are packed with sweet, spicy, smoky, saucy, and exotic flavors-a combination that will create a Korean Flavour Fiesta in your mouth!
Roasted Ginger Gochujang Citrus Mayo:
3/4 cup mayonnaise with olive oil
1 tablespoon fresh lime juice
1 tablespoon lemon zest
1 1/2 tablespoon Gochujang Korean Sweet and Spicy Sauce (prefer Annie Chun’s)
1/2 teaspoon roasted ground ginger (prefer McCormick gourmet collection)
2 pounds fresh ground beef chuck
5 garlic cloves, finely minced
1/2 cup finely chopped shallots
2 jalapeno chiles, seeded and diced
1 teaspoon roasted ground ginger (prefer McCormick gourmet collection)
1/4 cup Gochujang Korean Sweet and Spicy Sauce (prefer Annie Chun’s)
2 tablespoons Korean Barbecue Sauce (prefer Annie Chun’s)
1 tablespoon brown sugar
1 tablespoon toasted sesame oil
1/2 teaspoon roasted ground cumin (prefer McCormick gourmet collection)
2 tablespoons fresh lime juice
1 tablespoon fresh lemon zest
1 tablespoon Thai fish sauce
Sweet-and-Spicy Pickled Daikon Jicama Slaw:
1 cup daikon, julienned
1 cup carrots, julienned
1 cup jicama, julienned
3/4 cup distilled white vinegar
3/4 cup sugar
1 teaspoon Gochujang Korean Sweet and Spicy Sauce (prefer Annie Chun’s)
3 tablespoons vegetable oil for brushing on grill
1/2 cup Korean Barbecue Sauce, for basting (prefer Annie Chun’s)
6 good quality sesame-seed kaiser rolls, split
12 thin slices hothouse cucumber
12 sprigs cilantro, thick stems removed
To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
To make the patties, combine all of the ingredients in a large bowl and mix together well while handling the meat as little as possible; this prevents it from becoming too dense. Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Set aside until grilling.
To make the slaw, combine all of the ingredients in a medium bowl, tossing well to coat. Set aside to marinate.
Heat the grill to medium-high. When the grill is ready, with a paper towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Do not push down on the patty because this will release the juices. During the last few minutes of cooking, baste the patties equally with the Korean Barbecue Sauce and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble burgers: Spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, top with two cucumber slices, 2 sprigs cilantro and a beef patty. Drain the pickled slaw mixture and evenly top on each beef patty. Add bun tops and enjoy! Serves: 6, prep time: 2 hours, grilling time: 10 minutes