RECIPES: Recipe Details
This burger is reflective of the dreamy balance between sweet and spicy that forms the flavors of my favorite Korean beef dishes.
2 small Asian, or other, seedless cucumbers, sliced thinly
1 medium sweet onion, sliced thinly
1 teaspoon salt
1 Tablespoons sugar
3 Tablespoons rice vinegar
2 pounds ground chuck
6 medium cloves garlic
2 Tablespoons sugar
1 1/2 Tablespoons soy sauce
1 teaspoon Korean style hot-chili sauce
1 1/2 Tablespoons mild Asian chili-bean sauce
2 teaspoons sesame oil
2 teaspoons rice vinegar
6 multi-grain hamburger buns
6 Tablespoons of mayonnaise
Set up grill and allow flame to heat grill to medium heat.
Add first five ingredients to a medium mixing bowl, stir and set aside. Add next eight ingredients to a large mixing bowl, combine well and form six equal patties.
Place patties in the center of pre-heated grill. Cook for seven minutes, then turn and cook for five more minutes, or until medium-well done. Add the buns to the edge of grill to toast in the last few minutes of patty cooking time.
To assemble, place toasted bun bottoms on a large platter, spread each with one Tablespoon of mayonnaise, add grilled patties, cover with pickled vegetable mixture that has been drained of it's liquid, and cover with toasted bun tops. Serve and enjoy.
These satisfying burgers are a treat in either warm or cool weatherâ€”the heat from the chilies balances nicely with the glazed sweetness of the sugar, which mingles with the tingle of the garlicâ€”to make a great burger to share with friends, while you wonder what the weather is doing in Korea.