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

★★★★★ 5 from 1 reviews

• Author: Think Beef
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 6 servings 1x

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Description

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.

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Ingredients

Scale 1x2x3x

• Burgers:
• 2 tbsp low-sodium soy sauce
• 1 tbsp EACH rice vinegar, and brown sugar
• 2 tsp EACH minced garlic and minced ginger
• 1/4 cup finely chopped green onion
• 1/4 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
• 1/2 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)

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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 3/4-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 1/4 cup light mayonnaise and 1 tbsp Korean chili paste (Gochujang). Note: use 2 tbsp chili paste for those who like it spicy.

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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.

Per serving: 530 calories | 35 g protein | 21 g fat | 55 g carbohydrate | 43% DV iron | 120% vitamin B12 | 56% DV zinc