19 May, 2021
Beef Bulgogi Burgers
**http://www.handcraftedbyradar.com for more recipes **
I was on Instagram today and one of the accounts I follow made an Asian Coleslaw with brown rice – I made the coleslaw, but I skipped the rice. Skipping the rice meant I needed something additional for supper, so I decided on burgers.
I found this recipe on Once Upon a Chef and it may become my go to burger forever. I changed a thing or two because of what I had in the house, but I kept it close to the original. The burgers were crazy good. The only way they could have been better is if we had been able to barbeque them, however, the gale force winds made keeping the barbeque lit very unlikely, so we didn’t even try.
- 3 TB soy sauce
- 1 TB sesame oil
- 1-1/2 packed brown sugar (or a sugar free substitute)
- ¼ tsp chili flakes (I used red pepper flakes)
- ¼ tsp ground ginger
- 2 cloves garlic, minced
- ¼ cup panko crumbs or regular bread crumbs or a piece of bread torn to pieces (or a keto friendly substitute)
- 1 lb ground beef
Mix everything up to, but not including, the ground beef in a bowl big enough for the sauce & the ground beef. Let it sit for a few minutes to let the crumbs soak up the sauce. Add the ground beef and mix thoroughly but only just until mixed. Too much and the burgers can get tough.
Split the ground beef mixture into four approximately even pieces and pat out into a round burger about 4 inches wide. Press a slight indent into the middle of each one to help keep them flat during the cooking process.
We pan fried these on medium-high heat with a lid on the pan. Once the first side had a crust on it (about 5 minutes), we flipped them and cooked them until they were done. Adjust the heat if needed.
Make some chili mayo to go with these….
- ¾ cup mayonnaise
- ¼ cup chili sauce (I used about 1/8 of a cup), add – let sit a few minutes and then taste and adjust if needed
- ¼ tsp sugar (oddly enough, this adds to the flavour, so do use it or use a sugar free substitute)
I mixed the chili mayo before I even put the burger ingredients together so the flavours could blend….it was a good decision.
There’s no one flavour that overwhelms any other, the burgers stayed moist throughout (but stayed together) and if I hadn’t only made four burgers and already had my one and been too full for anything more, I totally would have had another, just because the first one was sooooo good. I didn’t even make these into cheeseburgers and I really like cheeseburgers!
If you’re low carb or keto, use sugar substitutes and use lettuce or keto friendly buns to wrap up the burgers.