Grilled Korean Bulgogi Burgers With Kimchi Mayo and Pickled Daikon Recipe
"[Photograph: Emily and Matt Clifton] When we want the flavors of Korean bulgogi (grilled marinated beef) and the convenient outdoor grilling method of a burger, there's an easy solution: combine them. By sticking with a classic burger patty, glazing it with a flavorful sauce, and stacking it with spicy kimchi mayo and pickled daikon radish, you can keep the best of both worlds without offending culinary purists...."
INGREDIENTS
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For the Bulgogi Sauce:
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1/2 cup (120ml) soy sauce
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1 1/2 tablespoons (20ml) gochujang (spicy Korean red pepper paste)
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3 large cloves garlic, grated or minced
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1 tablespoon grated peeled fresh ginger (from about one 2-inch knob)
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1 tablespoon (15ml) rice wine vinegar
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1/4 cup (50g) brown sugar
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2 teaspoons (10ml) toasted sesame oil
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For the Kimchi Mayo:
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1 cup (215g) mayonnaise
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2 tablespoons (30ml) kimchi brine
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1/2 cup finely diced drained kimchi (100g)
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1 teaspoon (4g) sugar
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1 tablespoon (15ml) toasted sesame oil
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1 small clove garlic, grated or minced
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2 scallions, white and light green parts only, finely chopped (about 40g)
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For the Burgers:
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1 1/2 pounds (680g) fresh ground beef chuck (about 80% lean)
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Kosher salt
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Vegetable oil, for oiling the grill
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2 tablespoons (10g) toasted sesame seeds
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4 sesame seed buns, split
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2 cups (about 200g) finely shredded quartered and cored red cabbage
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1 recipe danmuji (Korean pickled daikon radish), prepared following the recipe but using thin rounds of daikon instead of strips
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