Monday, July 19, 2010

RECIPE: Korean BBQ-style Burgers

For those of you who order beef, we hope to start offering recipes with beef in them each week.

From The Steamy Kitchen Cookbook By Jaden Hair

1 1/2 pounds ground beef
3 tbsp minced garlic
3 tbsp grated fresh ginger
3 tbsp soy sauce
2 1/2 tbsp brown sugar
3 tbsp finely minced scallion
2 tsp sesame seeds
black pepper
nonstick cooking spray

Cucumber Pickle
1 cup matchstick cut carrots (or 1 cup of grated carrots from the grocery)
1 cup matchstick cut cucumbers
1/2 tsp sesame seeds
4 tsp rice vinegar
1/2 tsp sugar

1. In a bowl, mix the ground beef, garlic, ginger, soy, sugar, scallion, sesame seeds and black pepper. If you are like me and want more salt/heat, then add chili flakes or salt.

2. Form into 4 equal-sized hamburger patties (or if you are a glutton like I am, into 3). Form a divot/indentation in the center of each burger to ensure that they stay flat once cooked and don't puff up into giant burger balls with peaks in the center. Allow to rest at room temperature for 10 minutes.

3. Meanwhile, prepare quick cucumber pickle (if desired) by tossing all ingredients together in a small bowl. Preheat a grill pan on medium-high heat.

4. When grill pan is hot, spray with PAM. Place the patties gently on the grill pan. Allow to cook 5-7 minutes per side for medium, or cook longer if you want them well-done. Serve with whatever burger toppings you desire.

Suggested banchan burger toppings:
Quick cucumber carrot pickle
Korean BBQ sauce

Submitted Vicki Boyne

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