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Bulgogi Burgers

Bulgogi Burgers

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
M. Marie

M. Marie

This is an easy, no-fuss way to enjoy the taste of bulgogi without having to marinate for hours or heat the grill. Served with steamed white rice and cabbage kimchee, it makes a tasty Korean-inspired meal, fast.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool.
  2. Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.
  3. Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).
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Reviews

DeniseLColeman
3

DeniseLColeman

1/10/2013

Burgers were delicious; my family can't wait for more!

louie2955
3

louie2955

1/3/2013

Wow. Love this it came out great . Whole family loved it. I used thinly sliced venison for meat, it is now family favorite.

chef T
1

chef T

6/14/2013

Wonderful recipe- I substituted a quarter cup of sake and two tablespoons of white sugar for the mirin. I also scrambled the ground beef mixture into medium chunks which we ate wrapped in lettuce leaves.

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