Bibimbap burgers

Prep 25 min
Total 35 min
Serves 4

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Ingredients

2 tbsp
white vinegar
1 tbsp
2 tsp
granulated sugar
2
mini cucumbers, cut into thin rounds (1 cup)
2
small carrots, peeled, cut into thin rounds (1 cup)
1 tsp
toasted sesame seeds, plus more for garnish
1
green onion, thinly sliced

Burger patties

450 g
medium ground beef
3 tbsp
grated onion
2 tbsp
4 tsp
sodium-reduced soy sauce
1 tbsp
granulated sugar
1
egg, lightly beaten
2 tsp
toasted sesame seeds, divided
2 tsp
garlic cloves, minced
2 tsp
vegetable oil
4

Instructions

  • SAUCE: Stir vinegar, gochujang and sugar in a medium bowl until combined. Add cucumbers, carrots, sesame seeds and green onion, and toss until well coated. Set aside.
  • PATTIES: Mix beef with onion, gochujang, soy, sugar, egg, sesame seeds and garlic in a bowl until combined. Divide into 4 portions and shape into 4-in.-wide patties.
  • PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, 3 min. Flip burgers. Continue grilling, lid closed, until burgers are cooked through, 3 more min.
  • HEAT oil in a large non-stick frying pan over medium. Crack in eggs, 1 at a time. Cook for 2 to 3 min.
  • TO serve, top each burger with cucumber salad and a fried egg. Sprinkle with more sesame seeds. Serve remaining salad with homemade burgers.

 

Kitchen Tip: Gochujang is a fermented Korean hot-pepper paste found in Korean or Asian grocery stores and in large supermarket chains

Kitchen Tip: Toasted sesame seeds are a staple in Korean cooking and are sold in shakers in Korean or Asian grocery stores.

Nutrition

Calories 403
Protein 30 g
Carbohydrates 18 g
Fat 23 g
Fibre 2 g
Sodium 412 mg
Excellent source of vitamin A
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Chatelaine Quickies: Cheesy camp burgers

Issue: June 2017

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Photo credit: Photo, Erik Putz.

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