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Bulgogi Burger
Bulgogi Burger
This is another great example why we must globally legalize marijuana. Without it, I wouldn’t of come up with this recipe. I’ve seen Korean fusion restaurants with their own version of a kimchi burger. What is lacking from all of their recipes is the focus on the burger patty. All of them use basically-seasoned ground beef. I wanted to have the prime focus being on the meat instead of just the fancy toppings. So I seasoned my ground beef with all of the ingredients used to make beef bulgogi: shallots, garlic, ginger, Korean pear, carrots, green onions, soy sauce, sesame oil, rice wine, sesame seeds, and sugar. There’s a lot going on with the complex flavors. I promise that this extra work to make this burger will be worth it in the end.You can grill or pan fry the burgers. I don’t have a grill, so I prepared them on my griddle. If you are a glutton, turn the burger into 2 patties. They’ll take about 6 minutes a side to cook through for medium With all the ingredients used to make them, they’ll be close to 10oz each. Ideally, 3 patties is probably the best route to go. So, toast the buns, griddle the burgers. For the kimchi provolone topping, I sautéed some kimchi until the liquid is cooked out, leaving it crispy. I topped it with some provolone; kind of creating this melty kimchi cheese patty. That gets topped on the burger. I also created a mayonnaise with gochugaru pepper flakes. You could also use gochujang paste instead of flakes.
Ingredients
- 1 lb 85% lean ground beef
- 1 shallot finely chopped
- 1 garlic cloves finely minced
- 2 tsp ginger grated
- 1 green onion finely chopped
- 2 tbsp Korean pear grated
- 2 tbsp carrots grated
- 1 tbsp soy sauce
- 1 tbsp rice cooking wine
- 2 tsp sugar
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 1/2 tsp black pepper
- 1/2 tbsp butter
- large hamburger buns
Toppings
- green leaf lettuce
- 1/2 cup kimchi chopped
- 3 slices provolone cheese
Gochugaru Mayonnaise
- 3 tbsp mayonnaise
- 1 tbsp gochugaru pepper flakes
Instructions
- Mix together the burger ingredients.
- Form into patties of your desired size. Let rest for 15 minutes to allows the ingredients to commingle.
- Melt the butter on a griddle over medium high heat. Toast the buns for a couple of minutes.
- Add your burger patties to the griddle.
- 2 large patties will take about 6 minutes a side for medium. 3 patties will take 5 minutes a side. 4 patties will take 4 minutes. Only flip once. Remove from the pan. Let rest for 5 minutes.
- Add the kimchi to the griddle. Sauté for 3-4 minutes.
- Make a bed out of the kimchi. Lay the provolone on top of the kimchi.
- Once the cheese starts to melt, separate into two kimchi patty-like shapes. Turn off the heat.
- Mix together the mayonnaise and gochugaru pepper flakes.
Burger Assembly
- Spread the gochugaru mayo across the top side of the bun. Lay the lettuce on the bottom side of the bun.
- Place the burger patties on the lettuce. Place the mound of kimchi and provolone on top of the burger.
Smoked Chimichurri Spareribs
Smoked Chimichurri Spareribs
I love ribs like there’s no tomorrow. I’m always trying to come up with new ways of preparation. I’ve been on this Argentinian kick and felt that it was time to smoke some ribs and introduce chimichurri sauce to them. The ribs marinated for a day in a garlic and onion base marinade, then smoked with hickory wood for 3 hours. For the last hour of smoking, I brushed on a layer of chimichurri sauce. The ribs turned out absolutely phenomenal. Tender enough to cut in between the bones with a butter knife. I served them with my chimichurri green bean salad and some smoked provoleta in a cast iron skillet with some crusty bread.
Equipment
- food processor
- Electric Smoker
Ingredients
- 4 lb spare ribs
- chimichurri sauce
Rib Marinade
- 6 garlic cloves
- 1 medium onion diced
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp salt
- 1 tsp oregano
- 1 tsp ground cumin
Wood Chips
- hickory
Instructions
- Blend all of the marinade ingredients together in a food processor.
- Marinate the spareribs for 24 hours in a gallon sized storage bag.
- Take the ribs out of the marinade and place on a rack on a baking sheet. Let dry out in the refrigerator for a day. Then let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the ribs in the smoker and smoke for 3 hours.
- Brush a liberal amount of chimichurri sauce on the ribs. Smoke for 1 more hour.
- Let the ribs sit for 15 minutes before serving.
Chimichurri Chicken Skewers
Chimichurri Chicken Skewers
Sick of the same old bbq sauce on chicken? Change it up with chimichurri. The sauce adds an herby acidity to the chicken instead of covering up the flavor with sugary bbq sauce.
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs cut into 2” cubes
- chimichurri sauce for serving
Marinade
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken for 30 minutes.
- Turn on your oven’s broiler. Skewer up the chicken. Place on a rack on a baking pan lined in foil.
- Broil for 5-6 minutes a side.
