Tired of the same old burgers? Treat your family to a refreshing burger that's everything but run of the mill. Korean Bulgogi burgers are asy to make with ingredients you already have in your pantry. They've got the flavor palate covered: a bit salty, tangy, sweet and sour. Easy to make, easier to devour.
½ cup finely chopped green onions; divided
5 tablespoons reduced sodium soy sauce; divided
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons toasted sesame seeds
1 tablespoon hoisin sauce
1 tablespoon finely minced garlic
1 teaspoon finely minced fresh ginger
½ teaspoon dried red pepper flakes, or to taste
1 pound fresh ground chuck
½ cup mayonnaise
4 bakery quality hamburger buns
1 cup thinly sliced seedless cucumber
1 cup shredded lettuce
4 slices beefsteak tomato
No nutrition information available
In a large bowl, whisk together 4 tablespoons of the green onions, 4 tablespoons of the soy, brown sugar, ketchup, sesame seeds, hoisin, garlic, ginger and the red pepper flakes until well blended.
Crumble the ground chuck over the wet ingredients and mix to incorporate; being careful not to over-mix. Shape into 4 equal patties.
Preheat the Cuisinart® Griddler to medium high heat and grill the patties 3 minutes on each side, or to desired done-ness. Set the cooked burgers on a paper towel lined plate and tent loosely with foil. Wipe off the Griddler and toast the buns.
Meanwhile, in a small bowl, thoroughly combine the remaining green onions, soy and the mayonnaise.
To serve: Place one burger atop each bottom slice of bun, add a dollop of the green onion mayonnaise and top with an even amount of the cucumber slices, lettuce and tomato. Place the top bun on each burger and serve immediately.