Korean Bulgogi Burger

Wine Varietal: White Zinfandel

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Ingredients:

MARINADE
7 TBL fermented soy sauce
2 TBL sesame seed oil
2 TBL rice wine (or white zinfandel)
1 TBL sugar
2 TBL diced or pressed garlic cloves
3 TBL diced green onions
1/4 c. diced white onions
2 TBL lightly toasted sesame seeds
1/4 tsp. ground black pepper

2 lb. ground beef (high fat content ground chuck)
6 large eggs
6 large Brioche buns
3-6 sushi nori sheets (seaweed), cut into 12 squares roughly the size of the buns
6 large green lettuce leaves
6 TBL green onion (green part only, cut in 2 inch pieces)
1 cup kimchi

Instructions:

MARINADE
Mix first nine ingredients in large dish. Add ground beef to marinade, knead with hands and mix well.
Marinate beef 1 hour (or longer).

COOK
Preheat grill (should be hot).
Form meat into 6 patties, incorporating as many onions into the patty as possible. Grill , (topping with remaining marinade before turning when halfway done), remove when done.

If possible, simultaneously fry 6 eggs “over easy” in a large skillet. Otherwise, cook immediately after grilling burgers. Split buns in half and lightly toast on grill.

ASSEMBLE BURGER
Place a square of seaweed on the bottom bun half, then top seaweed with a piece of lettuce. Place patty on top of lettuce. Top with 1 TBL green onion, then cover with fried egg. Top egg with 2 TBL of kimchi (or to taste), place another square of seaweed on top and place remaining bun half on top. Serve and enjoy!