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These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.
Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-oz bottles).
With a moderate five percent alcohol and a nicely rounded taste, this beer's toasted nut flavor complements the burgers' nutty sesame oil essence.
Darker beers are also a great match with the crisp snap of radishes.
--Jeffery Lindenmuth
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Category
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Entrée
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Chef
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cookinglight.com
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Contributor
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Jeremiah
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Last Update
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1/20/2013 12:40:25 PM
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Prep Time
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30
min
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Cook Time
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15
min
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Serves
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6
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Ingredients
arrow_right Green onions
arrow_right Brown sugar, 1 1/2 Tbls
arrow_right Fresh ginger, 1 1/2 Tbls
arrow_right Low-sodium soy sauce, 3 Tbls
arrow_right Dark sesame oil, 1 Tbls
arrow_right Black pepper
arrow_right Garlic, 2 cloves
arrow_right Ground sirloin, 1 1/2 lbs
arrow_right Cooking spray
arrow_right Whole wheat hamburger buns, 6 (1 1/2-oz)
arrow_right Red leaf lettuce, 6 leaves
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Cooking Instructions
Preparation
Chop green onions to yield 1/2 cup
Mince ginger and garlic
Thinly sliced radishes
Prepare grill
Cooking
Combine sirloin with the spices.
Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray
grill 6 minutes on each side or until a thermometer registers 160°.
Remove from grill; let patties stand 5 minutes.
Place buns, cut sides down, on grill rack and grill 1 minute or until toasted.
Serving
Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 Tbls radishes, and top half of bun.
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