Korean Bibimbap Burger with Cucumber Salad

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A sweet-salty contrast and a touch of chili heat pack this Asian-inspired recipe with a real flavour punch. Topped with a mound of delicious sautéed vegetables and served with a cucumber side salad, this weeknight burger recipe will impress and satisfy all.

Korean Bibimbap Burger with Cucumber Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • Burgers:
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp EACH rice vinegar, and brown sugar
  • 2 tsp EACH minced garlic and minced ginger
  • ¼ cup finely chopped green onion
  • ¼ cup Panko breadcrumbs
  • 1 lb (500 g) lean ground beef
  • 1 egg
  • Cucumber Salad:
  • 2 tbsp rice vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sugar
  • ½ tsp Korean chili paste (Gochujang) or Sriracha
  • 2 English cucumbers, sliced on the bias
  • Sautéed Vegetables:
  • 2 tbsp low-sodium soy sauce
  • 2 tsp brown sugar
  • 1 tsp EACH minced garlic and minced ginger
  • 4 tsp sesame oil
  • 1 lb (500 g) sliced mixed mushrooms, such as cremini, shiitake and oyster
  • 1 cup matchstick or shredded carrots
  • 1 pkg (142 g) baby spinach (about 6 cups)
  • Garnishes:
  • 6 small whole-wheat hamburger rolls, lightly toasted
  • 6 eggs, fried
  • 1 tsp EACH black and white toasted sesame seeds
  • Korean Style Mayo (recipe follows)
Instructions
  1. Burgers: In a large bowl, whisk soy sauce with rice vinegar, sugar, garlic and ginger until combined. Stir in onion, breadcrumbs and egg. Crumble in beef; gently mix until well combined. Divide mixture into 6 equal portions; form into ¾-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent rounding while grilling). Refrigerate, covered, for 30 minutes (or up to 1 day.)
  2. Cucumber Salad: Meanwhile, in a large bowl, whisk vinegar with soy sauce, sugar and chili paste. Add cucumbers; toss and set aside until ready to serve.
  3. Sautéed Vegetables: Whisk soy sauce with sugar, garlic and ginger. Heat sesame oil in a large, nonstick skillet set over medium-high heat. Add mushrooms; cook for 5 minutes, stirring occasionally, or until softened and lightly browned. Add carrots; cook 2 minutes or until softened. Add spinach and soy sauce mixture. Cook, stirring constantly, for 2 minutes or until wilted. Remove from heat, cover and keep warm.
  4. Preheat grill to medium heat; grease grates well. Grill patties for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C).
  5. Garnishes: Assemble burgers in rolls over 6 serving plates; top each burger patty evenly with sautéed vegetables, a fried egg and sesame seeds. Serve with cucumber salad on the side.
  6. Korean-style Mayo: Combine ¼ cup light mayonnaise and 1 tbsp Korean chili paste (Gochujang). Note: use 2 tbsp chili paste for those who like it spicy.
Notes
For a gluten-free option, use Tamari instead of soy sauce and serve in a lettuce leaf instead of a roll or bun.
Transform this into a Burger Bowl by omitting the roll or bun and serving recipe over cooked whole-grain rice.
To Cook Indoors: Cook burgers in a cast-iron skillet over medium heat.
Nutrition Information
Serving size: ⅙th of recipe Calories: 530 Fat: 6.2 g Saturated fat: 5.5 g Carbohydrates: 54.8 g Sugar: 17.2 g Sodium: 1050 mg Fiber: 6.2 g Protein: 34.9 g

 

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