Bite-Size Bulgogi Burgers

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Serving Size: 8
Prep Time:
Total Time:

Ingredients

  • 0.5 Pound rib-eye steak, sliced deli-thin
  • 1 red onion, julienned
  • 2 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Classic Napa Kimchee, drained and finely chopped
  • 2 tsp seasoned rice wine vinegar
  • 1 tsp minced garlic
  • 2 Tbsp sesame oil
  • white pepper (to taste)
  • 1 Tbsp olive oil
  • 8 bamboo toothpicks
  • 8 brioche slider bun, or Hawaiian dinner rolls
  • 0.5 cup ginger-soy marinade
  • 1 cup Coke or other cola
  • 1 Pound ground rib-eye steak
  • sea salt (to taste)
  • black pepper (to taste)
  • vegetable oil or steak fat, for seasoning grill
  • 2 2 slice gouda, quartered
  • 2 Tbsp butter, melted
  • 0.25 cup mayonnaise

Directions

In a medium mixing bowl combine the rib-eye steak, Ginger-Soy Marinade, and cola. Cover with plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, make the Balsamic-Soy Onions: Heat a medium skillet over medium-high heat. Add the olive oil and warm for 1 minute. Add the red onion and sauté for 2 to 3 minutes. Add the soy sauce, balsamic vinegar, and salt and pepper and stir to combine. Reduce the heat to mediumlow and let the onions caramelize until they attain a shiny sugary texture. Remove from the heat and set aside.

Next, make the Kimche Aïoli: In a food processor, combine the mayonnaise, Napa Kimchee, vinegar, and garlic. Pulse and then drizzle in the sesame oil. Season with salt and pepper. Transfer to a bowl and set aside.

Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns. Season with salt and pepper on both sides and heat an outdoor grill or grill pan over medium-high heat.

Cook the marinated rib-eye steak on the grill or grill pan, turning constantly with a spatula, for 4 to 5 minutes. Transfer to a bowl and cover with aluminum foil to keep warm. Scrape any residue from the grill with a grill brush and season it again for the beef patties.

Cook the beef patties on one side for 2 minutes. Season with salt and pepper. Flip over and place a piece of gouda on each patty. Cook for another 2 to 3 minutes, until the burgers reach desired doneness and the cheese has melted. Remove from heat and let rest.

Using a pastry brush, butter both sides of the brioche buns with the melted butter. Toast on the grill for 1 to 2 minutes before assembling the burgers.

On the bottom bun, spread a dollop of Kimchee Aïoli, and then place a patty on top. Slather with some Balsamic-Soy Onions and add some rib-eye steak. Spread another dollop of the Kimchee Aïoli on the top half of the brioche bun and place the bun on top of the steak. Repeat to create 8 burgers in all. Spear each burger with a bamboo toothpick through the middle. Transfer to serving platter and serve immediately.

Recipe courtesy of Seoultown Kitchen by Debbie Lee/Kyle Books, 2011.