Hawaiian Bulgogi Burger

Recipe courtesy Jae Kim, Chi'lantro
Show: Eat St. Episode: Barbeque This!
TOTAL TIME: 24 hr 40 min
Prep: 30 min
Inactive Prep: 24 hr
Cook: 10 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

KOREAN BULGOGI (BEEF):
  • 14 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 teaspoons sesame oil
  • 2 pounds rib-eye beef, thinly sliced
    SPICY MAYONNAISE:
    • 1 cup prepared mayonnaise
    • 2 tablespoons Sriracha
    • 1 tablespoon Shichimi Togarashi powder (Japanese 7 spice mixture)
      BURGER GARNISH:
      • 1 whole fresh pineapple, peeled, cored, sliced into rings and grilled, for serving
      • Julienned green leaf lettuce and Napa cabbage, for serving
      • Sliced tomatoes, for serving
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      Directions

      For the beef: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame oil in a food processor. Pour marinade over beef in a bowl, toss to coat. Cover and refrigerate 24 hours.

      For the spicy mayonnaise: Combine the mayonnaise, Sriracha and Shichimi Togarashi powder in a bowl.

      Heat a grill. Remove beef from marinade and grill to desired doneness. The ribeye will cook fast and will be tender. Grill the onions next to the meat to desired tenderness.

      After the onion is cooked, grill the Cheddar Jack and Monterey cheese on top of the onions.

      The grilled cheese puts the meat and onions together nicely to put on the bun (like a patty). Garnish with the grilled pineapple, lettuce, cabbage, and sliced tomatoes.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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