I love Korean barbecue, but I hate smelling like roasted, smoky beef after I leave the restaurant. Thanks to Cooking Light, now I don’t have to worry about airing out my coat for the next six months! These burgers taste just like bulgogi and are easy to make at home. Don’t skip the radishes– they were so good!
Korean Barbecue Burgers (Courtesy of Cooking Light)
- 1/2 cup chopped green onions
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons minced peeled fresh ginger (I used the prepared, jarred kind)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon dark sesame oil
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced (I used 1 tsp. jarred)
- 1 1/2 pounds ground sirloin
- Cooking spray
- 6 (1 1/2-ounce) whole wheat hamburger buns, split (I skipped the buns)
- 6 red leaf lettuce leaves
- 6 thinly sliced radishes
- Prepare grill.
- Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- 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.
- 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.