 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. Ingredients:
1/2 cup chopped green onions |
1 1/2 tablespoons brown sugar |
1 1/2 tablespoons minced peeled fresh ginger |
3 tablespoons low-sodium soy sauce |
1 tablespoon dark sesame oil |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 1/2 pounds ground sirloin |
cooking spray |
6 (1 1/2-ounce) whole wheat hamburger buns, split |
6 red leaf lettuce leaves |
6 tablespoons thinly sliced radishes |
Directions:
1. Prepare grill.
2. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
3. 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.
4. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.
5. 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-ounce 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
|
|