Bite-Size Bulgogi Burgers
Bite-Size Bulgogi Burgers requires roughly 38 minutes from start to finish. This recipe serves 8 and costs $8.12 per serving. One serving contains 1013 calories, 69g of protein, and 67g of fat. This recipe from Food Republic has 340 fans. Head to the store and pick up mirin, brown sugar, mayonnaise, and a few other things to make it today. Several people really liked this main course. This recipe is typical of Korean cuisine. With a spoonacular score of 86%, this dish is tremendous. Bite-Size Fruitcakes, Bite-Size Brownies, and Bite-size Tacos are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 8 minutes
Ingredients:
2 tablespoons balsamic vinegar
8 bamboo toothpicks
1/2 teaspoon black pepper
1/4 cup brown sugar
2 tablespoons butter, melted
1/5 cup Coke or other cola
1 cup Coke or other cola
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 teaspoon minced garlic
1 teaspoon garlic powder
1/2 cup Ginger-Soy Marinade, (recipe below)
1 slices gouda, quartered
8 brioche slider buns or Hawaiian dinner rolls
1/4 cup mayonnaise
1/4 cup mirin
2 tablespoons classic Napa kimchee, drained and finely chopped
1 tablespoon olive oil
1 teaspoon onion powder
1 red onion, julienned
1 pound ground rib-eye steak
1/2 pound rib-eye steak, sliced deli-thin
sea salt and white pepper to taste
2 tablespoons seasoned rice wine vinegar
1/4 cup sesame oil
2 tablespoons sesame oil
1/2 cup soy sauce
2 tablespoons soy sauce
vegetable oil or steak fat for seasoning grill
1/2 yellow onion, cut in quarters
Equipment:
frying pan
food processor
grill pan
spatula
grill
bowl
aluminum foil
pastry brush
toothpicks
Cooking instruction summary:
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 overmedium-high heat.Add the olive oil and warm for 1 minute. Add the redonion and saut for 2 to 3 minutes. Add the soy sauce, balsamic vinegar,and salt and pepper and stir to combine. Reduce the heat to mediumlowand let the onions caramelize until they attain a shiny sugary texture. Remove from the heat and set aside. Next, make the Kimche Aoli: In a food processor, combine themayonnaise, Napa Kimchee, vinegar, and garlic. Pulse and then drizzlein the sesame oil. Season with salt and pepper. Transfer to a bowl andset aside. Form 8 hamburger patties with the ground rib-eye, about 1/2 inch largerthan the diameter of the brioche buns. Season with salt and pepper onboth 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 constantlywith a spatula, for 4 to 5 minutes. Transfer to a bowl and cover withaluminum foil to keep warm. Scrape any residue from the grill with a grillbrush and season it again for the beef patties. Cook the beef patties on one side for 2 minutes. Season with salt andpepper. Flip over and place a piece of gouda on each patty. Cook foranother 2 to 3 minutes, until the burgers reach desired doneness and thecheese has melted. Remove from heat and let rest. Using a pastry brush, butter both sides of the brioche buns with themelted butter. Toast on the grill for 1 to 2 minutes before assemblingthe burgers. On the bottom bun, spread a dollop of Kimchee Aoli, and then placea patty on top. Slather with some Balsamic-Soy Onions and add somerib-eye steak. Spread another dollop of the Kimchee Aoli on the top halfof the brioche bun and place the bun on top of the steak. Repeat to create8 burgers in all. Spear each burger with a bamboo toothpick through themiddle.Transfer to serving platter and serve immediately.
Step by step:
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
1. Heat a medium skillet overmedium-high heat.
2. Add the olive oil and warm for 1 minute.
3. Add the redonion and saut for 2 to 3 minutes.
4. Add the soy sauce, balsamic vinegar,and salt and pepper and stir to combine. Reduce the heat to mediumlowand let the onions caramelize until they attain a shiny sugary texture.
5. Remove from the heat and set aside. Next, make the Kimche Aoli: In a food processor, combine themayonnaise, Napa Kimchee, vinegar, and garlic. Pulse and then drizzlein the sesame oil. Season with salt and pepper.
6. Transfer to a bowl andset aside. Form 8 hamburger patties with the ground rib-eye, about 1/2 inch largerthan the diameter of the brioche buns. Season with salt and pepper onboth 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 constantlywith a spatula, for 4 to 5 minutes.
7. Transfer to a bowl and cover withaluminum foil to keep warm. Scrape any residue from the grill with a grillbrush and season it again for the beef patties. Cook the beef patties on one side for 2 minutes. Season with salt andpepper. Flip over and place a piece of gouda on each patty. Cook foranother 2 to 3 minutes, until the burgers reach desired doneness and thecheese has melted.
8. Remove from heat and let rest. Using a pastry brush, butter both sides of the brioche buns with themelted butter. Toast on the grill for 1 to 2 minutes before assemblingthe burgers. On the bottom bun, spread a dollop of Kimchee Aoli, and then placea patty on top. Slather with some Balsamic-Soy Onions and add somerib-eye steak.
9. Spread another dollop of the Kimchee Aoli on the top halfof the brioche bun and place the bun on top of the steak. Repeat to create8 burgers in all. Spear each burger with a bamboo toothpick through themiddle.
10. Transfer to serving platter and serve immediately.
Nutrition Information:
covered percent of daily need
