Bulgogi Burger

BURGERS

1 1/2 pounds (680 g) chuck or ground beef

1 tablespoon (6 g) peeled and minced fresh ginger

2 cloves garlic, minced

2 tablespoons (28 ml) soy sauce

2 teaspoons (10 ml) sesame oil

2 scallions, cut into 1/8-inch (3 mm) rings, whites and greens

1/2 cup (64 g) cornstarch, for dusting

Vegetable oil, for cooking

SAUCE:

1/4 cup (60 ml) soy sauce

2 tablespoons (40 g) agave nectar or honey

1 tablespoon (16 g) chili garlic paste or sambal

1 tablespoon (15 ml) sesame oil

1 tablespoon (15 g) packed brown sugar

2 teaspoons (5 g) white sesame seeds, toasted

2 teaspoons (5 g) black sesame seeds

1 teaspoon (2 g) peeled and minced fresh ginger

1 large clove garlic, minced

1 teaspoon (2 g) fresh cracked white pepper

4 hamburger buns, toasted

Sesame Aioli (recipe follows)

Quick Kimchi (recipe follows)

Method:

Make the burgers: If you are grinding, in a large bowl combine the chuck, ginger, garlic, soy sauce, and sesame oil. Marinate, refrigerated, for 30 minutes to 1 hour, tossing every 10 minutes.

Grind according to the technique in chapter 1 and then fold in the scallions. Shape into 4 burgers according to the technique. For ground beef, mix the beef with all ingredients through scallions and then follow the shaping technique, to make 4 burgers.

Spread the cornstarch on a plate. Lay the burger down to coat on one side and then turn over to coat the other side. Tap to remove the excess and transfer to another plate in a single layer. Repeat with the remaining burgers. Make the sauce: In a small bowl, combine the soy sauce and the following nine ingredients and mix well.

Heat a skillet over high heat until very hot. The skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Oil the skillet and sear the burgers for 2 minutes, flipping the burgers and searing the second side for 2 minutes. Reduce the heat to medium, stir the sauce, and spoon over the burgers. Cook for 1 minute, remove the burgers, and let rest.

To serve: Spread Sesame Aioli (recipe follows) on buns. Serve with Quick Kimchi, either on top of burgers or on the side. YIELD: 4 burgers

QUICK KIMCHI:

Disclaimer: We are huge fans of kimchi. Traditionally, this spicy Korean condiment ferments for days or longer in a cool, dark place. Here is a quick version that is very, very tasty. But nobody would accuse it of being traditional.

1/2 small head Napa cabbage, cored and cut into 1-inch (2.5 cm) cubes

1 cucumber, peeled, sliced into 1/4-inch (6 mm) thick slices

1 red onion, julienned

1 tablespoon (16 g) chili garlic paste, sambal, or Sriracha

2 teaspoons (4 g) peeled and minced fresh ginger

1 teaspoon (5 g) kosher salt

Mix all ingredients in a bowl, cover tightly with plastic wrap, and let sit out for 4 hours. Mix again. Refrigerate until needed and up to 1 week.

YIELD: About 12 cups (720 g)

SESAME AIOLI:

1 egg

1 tablespoon (15 ml) fresh lime juice, plus zest from lime, minced

1 tablespoon (6 g) peeled and minced fresh ginger

1 tablespoon (16 g) chili garlic paste or sambal

1 cup (235 ml) canola oil

1 tablespoon (15 ml) sesame oil

1 tablespoon (15 ml) soy sauce

Fresh cracked black pepper, to taste

Place the egg, lime juice, ginger, and chili garlic paster or sambal in a food processor. Process until smooth. Mix the two oils in a small bowl. With the motor running, slowly drizzle oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Add the soy sauce and season with pepper. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

Bulgogi Burger