Korean Bibimbap Burger with Cucumber Salad

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Korean Bibimbap Burger with Cucumber Salad

A sweet-salty contrast and a touch of chili heat pack this Asian-inspired recipe with a real flavour punch. Topped with a mound of delicious sautéed vegetables and served with a cucumber side salad, this weeknight burger recipe will impress and satisfy all.

Ingredients

Burgers2 tbsp low-sodium soy sauce1 tbsp EACH rice vinegar, and brown sugar2 tsp EACH minced garlic and minced ginger1/4 cup finely chopped green onion1/4 cup Panko breadcrumbs1 lb (500 g) lean ground beef1 eggCucumber Salad2 tbsp rice vinegar1 tbsp low-sodium soy sauce1 tsp sugar1/2 tsp Korean chili paste (Gochujang) or Sriracha2 English cucumbers, sliced on the biasSautéed Vegetables2 tbsp low-sodium soy sauce2 tsp brown sugar1 tsp EACH minced garlic and minced ginger4 tsp sesame oil1 lb (500 g) sliced mixed mushrooms, such as cremini, shiitake and oyster1 cup matchstick or shredded carrots1 pkg (142 g) baby spinach (about 6 cups)Garnishes6 small whole-wheat hamburger rolls, lightly toasted6 eggs, fried1 tsp EACH black and white toasted sesame seedsKorean Style Mayo (recipe follows)

Directions

Burgers: In a large bowl, whisk soy sauce with rice vinegar, sugar, garlic and ginger until combined. Stir in onion, breadcrumbs and egg. Crumble in beef; gently mix until well combined. Divide mixture into 6 equal portions; form into 3/4-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent rounding while grilling). Refrigerate, covered, for 30 minutes (or up to 1 day.)

Cucumber Salad: Meanwhile, in a large bowl, whisk vinegar with soy sauce, sugar and chili paste. Add cucumbers; toss and set aside until ready to serve.

Sautéed Vegetables: Whisk soy sauce with sugar, garlic and ginger. Heat sesame oil in a large, nonstick skillet set over medium-high heat. Add mushrooms; cook for 5 minutes, stirring occasionally, or until softened and lightly browned. Add carrots; cook 2 minutes or until softened. Add spinach and soy sauce mixture. Cook, stirring constantly, for 2 minutes or until wilted. Remove from heat, cover and keep warm.

Preheat grill to medium heat; grease grates well. Grill patties for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C).

Garnishes: Assemble burgers in rolls over 6 serving plates; top each burger patty evenly with sautéed vegetables, a fried egg and sesame seeds. Serve with cucumber salad on the side.

Korean-style Mayo: Combine 1/4 cup light mayonnaise and 1 tbsp Korean chili paste (Gochujang). Note: use 2 tbsp chili paste for those who like it spicy.

Notes

• For a gluten-free option, use Tamari instead of soy sauce and serve in a lettuce leaf instead of a roll or bun.

• Transform this into a Burger Bowl by omitting the roll or bun and serving recipe over cooked whole-grain rice.

• To Cook Indoors: Cook burgers in a cast-iron skillet over medium heat.

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