If you're looking for a savory Asian burger, look no further than this Korean-style umami-bomb from the Steamy Kitchen Cookbook. Asian fusion at its best. Makes four 1/3-pound burgers.
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Author Jaden Hair
For the Hamburgers:
1 1/2poundsground beef
3tablespoonsfinely minced garlic
3tablespoonsgrated fresh ginger
2 1/2tablespoonssoy sauce(or wheat-free tamari)
2 1/2tablespoonsbrown sugar
3tablespoonsfinely minced scallions
Freshly ground black pepper
2teaspoonshigh-heat cooking oil(if grilling on stovetop)
For the Banchan Burger Bar:
Quick carrot and cucumber pickle(see below)
Sriracha chili sauce
Quick Cucumber Carrot Pickle Recipe:
1cupmatchstick cut carrots
1cupmatchstick cut cucumber
In a bowl, mix the ground beef with the garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds and black pepper. Form into four equal-sized patties. For best results, form a slight indentation in the middle of each patty and shape them just under one inch thick as they will puff up during grilling, especially in the middle. Let rest for 15 minutes at room temperature.
In the meantime, prepare the Quick Cucumber Carrot Pickle. In a small bowl, toss the carrots, cucumber and sesame seeds with the rice vinegar and sugar.
Assemble the condiments and garnishes of your choice for the Banchan Burger Bar.
Preheat the barbecue grill for direct grilling over high heat.
If you are cooking on the stove-top, set a large grill pan or frying pan over high heat. When a bead of water sizzles upon contact and evaporates, add the cooking oil. Place the patties on the hot grill or frying pan, not touching each other. Cook the patties 5 to 7 minutes on each side for medium (should be an internal temperature about 150°F.
Serve with Banchan burger toppings.
Nutritional analysis does not include condiments for the Banchan Burger Bar, but does include the Quick Cucumber Pickle recipe.