Bibimbap burgers

2

PREP TIME

25 min

TOTAL TIME

35 min

Serves

4

Bibimbap burgers

Photo, Erik Putz.

Ingredients

  • 2 tbsp white vinegar
  • 1 tbsp gochujang
  • 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 gochujang
  • 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 eggs

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.

 

Chatelaine Quickies: Cheesy camp burgers

Nutrition (per serving)

  • Calories
  • 403,
  • Protein
  • 30 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 23 g,
  • Fibre
  • 2 g,
  • Sodium
  • 412 mg.
  • Excellent source of
  • vitamin A

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.

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