Korean Barbecued Hamburgers Recipes

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KOREAN BEEF USING GROUND BEEF



Korean Beef Using Ground Beef image

Make and share this Korean Beef Using Ground Beef recipe from Food.com.

Provided by Chris from Kansas

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 tablespoon sesame oil
3 garlic cloves, minced
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon fresh ginger
crushed red pepper, to desired spiciness
ground pepper
6 green onions, diced

Steps:

  • Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
  • Drain fat and add brown sugar, soy sauce, ginger, red pepper and ground pepper.
  • Simmer for a few minutes to blend flavors.
  • Serve over steamed rice and top with green onions.

KOREAN FRIED CHICKEN BURGERS



Korean fried chicken burgers image

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course, Snack, Supper, Treat

Time 50m

Yield Makes 4

Number Of Ingredients 20

4 skinless boneless chicken thighs fillets
large piece of ginger , finely grated
100g cornflour
vegetable oil , for frying
6 tbsp dark brown sugar
2 tbsp Korean chilli paste (gochujang) - see tip
2 tbsp soy sauce
2 large garlic cloves , crushed
small piece ginger , grated
2 tsp sesame oil
½ white cabbage , finely sliced
1 mooli , shredded into thin strips
4 spring onions , finely sliced
small piece ginger , grated
1 tsp golden caster sugar
1 garlic clove , crushed
2 tbsp mayonnaise
pinch of hot chilli powder
1 Little Gem lettuce , divided into leaves
4 brioche or sesame seed burger buns , split and lightly toasted

Steps:

  • Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
  • To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
  • Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
  • Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
  • Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

KOREAN GROUND BEEF AND RICE BOWLS



Korean Ground Beef and Rice Bowls image

Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.

Provided by Alyssa Rivers

Categories     Main Course

Time 20m

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
3 garlic cloves (minced)
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

Steps:

  • In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  • In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  • Serve over hot rice and garnish with green onions and sesame seeds.

Nutrition Facts : Calories 238 kcal, Carbohydrate 16 g, Protein 25 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 610 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

KOREAN BBQ-STYLE ASIAN BURGER



Korean BBQ-Style Asian Burger image

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.

Provided by Jaden Hair

Categories     Entree

Time 35m

Number Of Ingredients 22

1 1/2 pounds ground beef
3 tablespoons finely minced garlic
3 tablespoons grated fresh ginger
2 1/2 tablespoons soy sauce ((or wheat-free tamari))
2 1/2 tablespoons brown sugar
3 tablespoons finely minced scallions
2 teaspoons sesame seeds
Freshly ground black pepper
2 teaspoons high-heat cooking oil ((if grilling on stovetop))
4 burger buns
Tomato slices
Lettuce
Quick carrot and cucumber pickle ((see below))
Kimchi
Ketchup
Sriracha chili sauce
Hot mustard
1 cup matchstick cut carrots
1 cup matchstick cut cucumber
1/2 teaspoon sesame seeds
4 teaspoons rice vinegar
1/2 teaspoon sugar

Steps:

  • 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.

Nutrition Facts : ServingSize 1 burger, Calories 703 kcal, Carbohydrate 32 g, Protein 33 g, Fat 48 g, SaturatedFat 19 g, Cholesterol 145 mg, Sodium 371 mg, Fiber 3 g, UnsaturatedFat 24 g

EASY KOREAN GROUND BEEF BOWL



Easy Korean Ground Beef Bowl image

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

Provided by bd.weld

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
½ cup reduced-sodium soy sauce
⅓ cup light brown sugar
¼ teaspoon crushed red pepper
6 green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

Steps:

  • Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
  • Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
  • Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY



Korean-style BBQ Beef Recipe by Tasty image

Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 ½ lb ribeye steak, or any other well-marbled, tender cut
1 onion, 1/2 roughly chopped and 1/2 thinly sliced
3 cloves garlic cloves
½ pear, peeled and roughly chopped
3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
1 tablespoon canola oil
1 teaspoon sesame seed, for serving
2 cups cooked rice, for serving
Banchan (Korean side dishes), for serving (optional)

Steps:

  • Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
  • In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
  • Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
  • Heat the canola oil in a large skillet over high heat. Pat the meat dry.
  • Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
  • Serve with rice and side dishes.
  • Enjoy!

Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams

KOREAN-INSPIRED BURGERS



Korean-Inspired Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 burgers

Number Of Ingredients 23

One 3-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, chopped to a paste
1 1/2 cups soy sauce
1/4 cup thinly sliced green onions
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1 1/2 pounds ground pork
2 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
4 brioche buns, split
Fresh cilantro leaves, for serving
1/2 head red cabbage, thinly sliced
1/2 head Napa cabbage, thinly sliced
1/2 large carrot, finely grated
1/2 cup thinly sliced green onions
1/4 cup chopped cilantro leaves
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1/4 cup reserved marinade
Kosher salt and freshly ground black pepper
1 tablespoon gochujang
1 tablespoon orange juice
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F.
  • For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
  • For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
  • To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
  • Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
  • Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
  • Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.

KOREAN BBQ SAUCE



Korean BBQ Sauce image

I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.

Provided by holmes416

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 cup soy sauce
¾ cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon grated fresh ginger
1 teaspoon Asian (toasted) sesame oil
1 ½ teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
  • Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g

KOREAN BEEF BOWL



Korean Beef Bowl image

Tastes like Korean BBQ and is on your dinner table in just 15 min from start to finish! Seriously. It doesn't get any easier than this!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
1/4 teaspoon sesame seeds

Steps:

  • In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES



Korean Cheeseburgers With Sesame-Cucumber Pickles image

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

Provided by Kay Chun

Categories     burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons distilled white vinegar
Kosher salt and black pepper
2 tablespoons plus 1 teaspoon turbinado sugar
2 large Persian cucumbers, sliced 1/8-inch-thick
1/4 cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
1/2 cup mayonnaise
2 1/2 teaspoons roasted sesame oil
1 1/2 pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving

Steps:

  • In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
  • Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
  • In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
  • Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
  • Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
  • Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.

KOREAN BBQ BUNS



Korean BBQ Buns image

The traditional flavors of Korean bulgogi (barbecued beef) come together here in meatball form, thanks to soy sauce, brown sugar, toasted sesame oil, and garlic. Chinese steamed buns are an unexpected treat; they're squishy, slightly chewy, and all-around wonderful. Look for the buns in the freezer section at Asian markets; aim for the folded buns, sometimes labeled lotus buns or Chinese hamburger buns. And if you can't find them, you can stuff the meatballs into standard slider buns.

Provided by Ann Taylor Pittman

Time 35m

Yield Serves 8 (serving size: 1 slider)

Number Of Ingredients 14

1/3 cup rice vinegar
1/3 cup water
3 tablespoons light brown sugar, divided
3/4 teaspoon crushed red pepper
3 garlic cloves, grated and divided
1 cup 1/8-in.-thick English cucumber slices
8 ounces 90% lean ground sirloin
1/4 cup whole-wheat panko
1 large egg white, beaten
2 tablespoons reduced-sodium soy sauce, divided
Cooking spray
2 teaspoons toasted sesame oil
8 frozen folded Chinese steamed buns
8 small red leaf lettuce leaves

Steps:

  • Bring vinegar, 1/3 cup water, 1 tablespoon brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. Drain.
  • Meanwhile, stir together sirloin, panko, egg white, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons brown sugar, and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tablespoon each.
  • Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tablespoons brown sugar, and remaining 1 1/2 tablespoons soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs.
  • Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute.
  • Divide cucumber slices, lettuce leaves, and meatballs evenly among buns.

Nutrition Facts : Calories 157, Carbohydrate 19 g, Fat 5 g, Fiber 0.0 g, Protein 10 g, SaturatedFat 1 g, Sodium 246 mg, Sugar 5 g, UnsaturatedFat 3 g

KOREAN GROUND BEEF



Korean Ground Beef image

Korean BBQ Ground Beef is easy to make with a short list of ingredients and in under 30 minutes. It's a delicious medley of sweet and savory flavors you'll love served over steamed rice or wrapped in lettuce leaves for a low carb option.

Provided by Lalaine Manalo

Categories     Main Entree

Time 20m

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 thumb size ginger, peeled and finely minced
1 pound ground beef
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon sesame oil
1/2 teaspoon crushed red pepper flakes
1/4 cup green onions, chopped
sesame seeds, toasted

Steps:

  • In a wide pan over medium heat, heat vegetable oil. Add garlic and ginger and cook until aromatic.
  • Add ground beef and cook, breaking apart with the back of a spoon, for about 3 to 5 minutes or until lightly browned. Drain excess fat.
  • In a bowl, combine soy sauce, sugar, sesame oil, and red pepper flakes. Stir until sugar is dissolved. Add to the pan.
  • Continue to simmer until beef is cooked through.
  • Add green onions and cook, stirring to distribute, for about 1 minute.
  • Serve over steamed rice and garnish with green onions and toasted sesame seeds. Serve hot.

Nutrition Facts : Calories 304 kcal, Carbohydrate 11 g, Protein 23 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 647 mg, Sugar 9 g, ServingSize 1 serving

KOREAN BARBECUED HAMBURGERS



Korean Barbecued Hamburgers image

Make and share this Korean Barbecued Hamburgers recipe from Food.com.

Provided by bullwinkle

Categories     Meat

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons toasted sesame seeds
1 1/2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup minced scallion
1 1/2 lbs lean ground beef
6 -8 hamburger buns with sesame seeds

Steps:

  • Combine all ingredients except the hamburger buns.
  • Refrigerate 1 hour or longer to blend flavors.
  • Shape meat mixture into 6 to 8 patties.
  • Cook on grill or broil 5 to 10 minutes or until meat is done as desired, turning once.
  • Serve with toppings of your choice on toasted buns or on pita bread.

More about "korean barbecued hamburgers recipes"

KOREAN BARBECUE BURGERS RECIPE - FOODAL
korean-barbecue-burgers-recipe-foodal image
2020-08-09 Pour the dressing over the top and stir to coat the slaw well. Refrigerate for at least 30 minutes to allow the flavors to combine. Heat a grill, …
From foodal.com
5/5 (1)
Total Time 1 hr 10 mins
Category Burgers
Calories 643 per serving
  • In a small bowl, mix together the mayonnaise, 1/2 teaspoon ginger, 1/2 tablespoon gochujang, lime zest, and half of the lime juice. Season to taste with salt and set aside.
  • To prepare the slaw, in a separate small bowl, whisk together the remaining 1 tablespoon gochujang, fish sauce, rice vinegar, sesame oil, remaining lime juice, garlic, and sugar. In a large mixing bowl, add the cabbage, carrots, and half of the scallions (about 1/4 cup). Pour the dressing over the top and stir to coat the slaw well. Refrigerate for at least 30 minutes to allow the flavors to combine.
  • In a large bowl, add the ground beef, the remaining 1/2 teaspoon ginger, the remaining green onions, and the soy sauce. Gently form into 4 equally-sized patties, making sure not to overhandle the meat. Brush them with the vegetable oil on both sides if using a cast iron pan, or brush a thin coating on your grill pan or grill plates to prevent sticking.


RACHAEL RAY'S KOREAN BBQ BURGERS | RACHAEL RAY IN SEASON
rachael-rays-korean-bbq-burgers-rachael-ray-in-season image
2021-08-03 Reduce heat to low and keep the sauce warm. Step 4. Heat a large cast-iron skillet or griddle over medium-high. Step 5. For the burgers, in a …
From rachaelraymag.com
5/5 (1)
Category Dinner
Servings 4
  • For the slaw, in a medium bowl, whisk the mayo, gochujang, oil, ginger, sugar, and garlic. Mix in the cabbage, kimchi and brine, and scallions. Cover and chill.
  • For the pickled onions, in a small saucepan, heat the vinegar, sugar, and salt over medium, stirring until the sugar and salt dissolve, about 2 minutes. Mix in the onion. Remove from heat. Let stand until cool, then drain.
  • For the sauce, in a medium skillet, heat the canola oil, a half turn of the pan, over medium. Add the garlic and ginger. Stir until aromatic, about 1 minute. Add the sugar, soy sauce, vinegar, cornstarch, honey, and sesame oil. Cook, stirring often, until thickened, about 2 minutes. Add the gochujang. Reduce heat to low and keep the sauce warm.


KOREAN BBQ BURGERS 3 WAYS WITH SPICY KOREAN SLAW ...
korean-bbq-burgers-3-ways-with-spicy-korean-slaw image
2017-05-15 To build your own version of these Korean BBQ burgers for your Memorial Day cookout (and all throughout the year), start with choosing your …
From foodiecrush.com
5/5 (1)
Estimated Reading Time 7 mins
  • Add the protein of your choice to a large bowl. In a small bowl, whisk the Korean BBQ marinade mix with the sesame oil and soy sauce. Pour over the protein of your choice and add the onions and panko bread crumbs if using. Gently mix into the meat but don't over work it. Form four 1/4 pound patties or three 1/3 pound patties. Make an indent in the middle of each patty so they cook flat. Place on a platter and wrap in plastic wrap and refrigerate for 30 minutes or overnight.
  • To make the Spicy Asian Slaw, add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochuchang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
  • When ready to grill, prepare an outdoor or indoor grill and lightly oil the clean grill grates. Cook the burgers undisturbed until browning at the edges and flip once. Cook until cooked through or internal temperatures read 145°F for fish, 155°F for ground meat, and 165°F for poultry. Toast the buns on the grill. Spread each side of the bun with aioli or mayonnaise and top with the burger. Add the Asian Slaw and Asian Cucumbers if desired, and top with more sesame seeds.


KOREAN BBQ BURGERS - READY SET EAT
korean-bbq-burgers-ready-set-eat image
Mix ground beef, bread crumbs and 2 tablespoons Korean BBQ sauce in medium bowl. Shape into 4 even patties; season with salt and pepper. Place patties on …
From readyseteat.com
Cuisine Asian, American
Category Main Dish
Servings 4
Total Time 25 mins
  • Mix ground beef, bread crumbs and 2 tablespoons Korean BBQ sauce in medium bowl. Shape into 4 even patties; season with salt and pepper. Place patties on grill. Grill 5 minutes, turn, baste tops with 2 tablespoons Korean BBQ sauce, and continue cooking for another 5 to 7 minutes until cooked through (160°F).
  • Heat oil in a large nonstick skillet over medium heat. Crack eggs into skillet and cook to desired doneness. Spread remaining 1/4 cup Korean BBQ sauce evenly onto toasted buns. Place burgers on bottom buns and top each evenly with kimchi, a fried egg and top bun. Serve immediately.


KOREAN BBQ BURGERS RECIPE - HOW TO MAKE KOREAN BARBECUE ...
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2015-06-13 In a medium saucepan over medium heat, combine ½ cup soy sauce, brown sugar, Sriracha, garlic, ginger, 1 tablespoon rice vinegar, and 1 teaspoon …
From delish.com
Cuisine American, Asian
Estimated Reading Time 2 mins
Servings 3
Total Time 30 mins
  • In a medium saucepan over medium heat, combine ½ cup soy sauce, brown sugar, Sriracha, garlic, ginger, 1 tablespoon rice vinegar, and 1 teaspoon crushed red pepper flakes and bring to a boil.
  • Toss cabbage and jalapeño with 2 teaspoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon crushed red pepper flakes, and sesame seeds.


KOREAN-STYLE BEEF BULGOGI BURGERS - ONCE UPON A CHEF
korean-style-beef-bulgogi-burgers-once-upon-a-chef image
2018-08-29 Ever since I got home, I’ve been fiddling around with Korean-style recipes, trying to recreate the delicious flavors of K-town. These juicy bulgogi …
From onceuponachef.com
Cuisine Asian, Korean
Total Time 30 mins
Category Dinner
Calories 474 per serving
  • In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  • Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  • Place 1 patty on bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.


KOREAN BARBECUE BURGERS RECIPE | MYRECIPES
korean-barbecue-burgers-recipe-myrecipes image
2007-07-19 Remove from grill; let patties stand 5 minutes. Step 4. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom …
From myrecipes.com
4.5/5 (10)
Calories 343 per serving
Servings 6
  • Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  • Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.
  • Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.


KOREAN BBQ BURGER WITH KIMCHI SLAW - THE COZY APRON
korean-bbq-burger-with-kimchi-slaw-the-cozy-apron image
2015-06-28 Yield: Makes 4 burgers Ingredients: • 1 ½ pounds ground beef (80/20 fat ratio) • 2 cloves garlic, pressed through garlic press • ½ teaspoon grated …
From thecozyapron.com
Reviews 38
Estimated Reading Time 4 mins
Servings 4


KOREAN BBQ BURGERS WITH PICKLED ONIONS AND MISO MAYONNAISE
2020-05-08 How To Make Korean BBQ Burgers. This is a great recipe for feeding a crowd because you can make everything in advance. When it's time to eat, all you have to do is grill …
From panningtheglobe.com
5/5 (6)
Total Time 1 hr 10 mins
Category Main Dish
Calories 570 per serving
  • put sliced onions and radishes into a bowl. Combine vinegar, water, sugar and salt in a small sauce pan and bring to a boil. Lower to a simmer and cook just until salt and sugar dissolve. Pour the hot mixture over the onions and radishes and stir. Cool for 15-20 minutes. Cover with plastic wrap and refrigerate for at least an hour and up to two weeks.
  • , combine miso, mayo and sriracha in a small bowl and stir until combined. Can be refrigerated for up to 3 days.
  • , In a large bowl, combine ground beef (2 1/4 pounds), scallions (1/2 cup), soy sauce (2 tablespoons), sugar (2 tablespoons), sesame oil (1 tablespoon), garlic (1 tablespoon), ginger (1 tablespoon) and black pepper (1/2 teaspoon). Use your hands to mix everything together. Shape into 6 burgers. (Burgers can be made up to 24 hours ahead and refrigerated until ready to cook)
  • Heat the grill to medium-high. Grill burgers for about 6 minutes per side for medium rare. Toast the buns on the grill for a minute or so.


KOREAN BBQ INSPIRED BURGER - JONESIN' FOR TASTE
2019-05-24 Preheat grill to high heat. Grill burgers for 3-4 minutes per side for medium burgers. Lightly toast hamburger buns. Meanwhile, combine slaw dressing ingredients in a …
From jonesinfortaste.com
5/5 (2)
Total Time 25 mins
Category Main
Calories 672 per serving
  • In a bowl, combine marinade ingredients together. Place burgers in a container where they can sit and marinate like a casserole dish or large bowl.
  • Allow burgers to marinate at least 15 minutes. Preheat grill to high heat. Grill burgers for 3-4 minutes per side for medium burgers.
  • Meanwhile, combine slaw dressing ingredients in a large bowl. Add coleslaw mix to the dressing and toss to coat. Set aside.


KOREAN BARBECUE TOFU BURGERS - CONNOISSEURUS VEG
2017-07-12 To make the burgers, first place the oats into the bowl of a food processor fitted with an S-blade. Blend to until very finely ground. Break the tofu into a few chunks and add it …
From connoisseurusveg.com
5/5 (2)
Total Time 27 mins
Category Sandwich
Calories 600 per serving
  • Make the Korean barbecue sauce first by stirring all ingredients together in a small bowl. Set aside.
  • To make the burgers, first place the oats into the bowl of a food processor fitted with an S-blade. Blend to until very finely ground. Break the tofu into a few chunks and add it to the bowl, along with the walnuts, onion, garlic, gochujang, maple syrup, soy sauce, and sesame oil. Pulse until all ingredients are finely chopped and well incorporated. Shape the mixture into 4 patties.
  • Place the sesame seeds onto a plate. Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, grab a patty and roll it gently in the sesame seeds to coat, then transfer it to the skillet. Repeat for as many burgers as will fit into the skillet. Cook for about 6-7 minutes on each side, until lightly browned. Repeat until all of the patties are cooked, adding oil to the skillet as needed between batches.
  • Slather the buns with vegan mayo and stuff them with the patties. Top with Korean barbecue sauce, kimchi, lettuce, and any other toppings you like. Serve.


KOREAN BBQ BURGERS WITH MISO-CANDIED BACON - CARLSBAD CRAVINGS
2018-05-16 Miso-Candied Bacon. Preheat oven to 375 degrees F. Line a baking sheet with foil and evenly line bacon on top. Bake bacon for 7-10 minutes, until bacon is cooked around the …
From carlsbadcravings.com
Reviews 10
Total Time 50 mins
Estimated Reading Time 8 mins
  • Preheat oven to 375 degrees F. Line a baking sheet with foil and evenly line bacon on top. Bake bacon for 7-10 minutes, until bacon is cooked around the edges, then flip bacon over and cook an addition 7-10 minutes OR until golden brown and fairly crispy. Remove the baking sheet from the oven. **You can also cook the bacon on the stove then finish it with the glaze in the oven.**
  • In a large bowl, combine the burger ingredients through the pepper. Take the mixture and form it into four 6 oz. patties, about 1-inch thick.
  • Preheat a cast-iron skillet to medium-high heat and add butter. Place the burgers in the skillet and cook them for 3-4 minutes. Flip and glaze each burger with 1 tablespoon of the gochujang. Continue to cooker the burgers for another 3 minutes, or until cooked to desired doneness, and then in the last minute of cooking, place a slice of cheese on top of each patty. Let the cheese melt and remove the burgers to a plate to rest for 5 minutes.
  • Grease grill and heat over medium-high heat. Once hot, add patties and cover. Cook until brown and slightly charred on one side, about 4-6 minutes. Flip burgers (but do not press down), and glaze each burger with 1 tablespoon of the gochujang. Cook an additional 4-6 minutes, topping each patty with cheese the last minute of cooking. Cover and cook an additional 1-2 minutes or to desired doneness. Remove to a plate and tent with foil and let rest 5 minutes.


KOREAN BBQ BURGERS - CLOSET COOKING
2021-09-02 Having just shared recipes for kimchi mayo and Korean BBQ sauce I am using them both in a recipe! Korean BBQ burgers with kimchi mayo! I often make Korean style bulgogi burgers where I usually make an on the fly version of the Korean BBQ sauce that’s mixed right into the burger patties but for this version I simply use the pre-homemade Korean …
From closetcooking.com
Reviews 2
Total Time 30 mins
Servings 4


KOREAN BARBECUED HAMBURGERS RECIPES
Korean barbecued hamburgers is the best recipe for foodies. It will take approx 10 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make korean barbecued hamburgers at your home.. The ingredients or substance mixture for korean barbecued hamburgers recipe that are useful to cook such type of recipes are:
From tfrecipes.com


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