BBQ106/17: Bulgogi Burger

BBQ106/17 – Bulgogi Burger:

My wife and I both love Korean food. There is a great restaurant in Edinburgh called Kim’s mini meals run by a Korean couple who came to Edinburgh and set up a restaurant when their children attended Edinburgh University. We enjoyed the food so much I started buying Korean cook books so we could recreate some of the dishes and flavours at home. One of the books I bought was K Food by Busan BBQ. I have cooked the Bulgogi Burger before and really enjoyed it so wanted to make it again.

The Meat:

When I bought the Tomapork’s from Turner and George I spotted BSR (50% Brisket / 50% Short Rib) burgers which looked and sounded so good I had to buy them! £7 for 4x 180g (I went for course ground).

The Prep:

There are a few components to this dish and some of the ingredients are not too easy to get hold of so you need to plan in advance.

First I made the Mustard Pickled Onions by finely slicing 2 onions, placing them in a bowl, covering them with water, adding some salt and leaving them to soak for 10 minutes. In a separate bowl I added English mustard, sugar and apple cider vinegar. Once the onions had soaked I drained them off and added them to the mustard mix, gave them a good stir then put them in the fridge.

Next I made the Ssamjang Mayo by first making Ssamjang: Korean soybean paste, gochujang paste, chopped spring onion, minced garlic, sesame oil and sesame seeds. I took 2 teaspoons of this and added Mayonnaise and sesame oil. I gave this a good stir and put it in the fridge.

The next day and when I was about to cook I made the Bulgogi sauce by mixing Soy sauce, golden caster sugar, minced garlic, chopped ginger, sesame oil, spring onions and apple juice in a pan. I heated this slowly and added some xantham gum to thicken the sauce.

I lit a full chimney of Oxford Charcoal Maple Lump wood and when fully lit I poured it into the charcoal baskets set to one side of the grill to create a hot and cool side. I left the charcoal for 5 minutes and then set up the grill with inverted grill grates on top. I left the grill grates to warm up then took 2 burgers and salted them with Maldon smoked sea salt.

Bulgogi Burger

The Cook:

As soon as the grill grates were hot I placed the burgers over direct heat. They started sizzling straight away and a fair bit of smoke started rising so I put the lid of the grill on.

Bulgogi Burger

I left them about 3 minutes then flipped them over. They had formed a great crust from the salt, the fat and the high heat. I took the burger buns, spread some melted butter on the cut sides and placed them on the cooler side to lightly toast.

Bulgogi Burger

Once the burgers hit 55C internal temperature I took them off and started building the burger. I placed shredded lettuce on the base then put the burger on top.

Bulgogi Burger

I then remembered you are supposed to dip the burger in the warm Bulgogi sauce so I did that, making sure it got a good covering on all sides.

Bulgogi Burger

I placed a handful of the Mustard Pickled Onions on top.

Bulgogi Burger

I smeared a layer of the Ssamjang Mayo on the bun lid and placed it on top of the burger.

Bulgogi Burger

 

Time to Eat:

Awesome!

Bulgogi Burger

It had taken a little while to put the burger together and as I always do these days I put the built burger back on the cooler side of the grill with the lid on for a couple of minutes to get it piping hot again.

Bulgogi Burger

Cut through shot. Fair bit of pink in there, really juicy!

Bulgogi Burger

Summary:

I have to say that I think this was my favourite burger I have cooked. Maybe even one of the favourite burgers I have eaten too! The BSR burgers from T&G are incredible – such a great taste. I will be buying more of these! The recipe with all the components to the finished burger was also fantastic. Such a great set of flavours in the burger and especially from the Bulgogi sauce. It sounds complicated with the individual bits but it’s not hard to prepare it. I can see it getting made more often!

Cook Equipment: Weber Kettle
Cook Method: Direct 
Charcoal: Oxford Charcoal Maple
Smoking Wood: None
Cook temperature: 250C
Cook time: 10m
Internal temperature: 55C
Notes: Nothing major

 

Take 2:

Hang on! What’s this?

We enjoyed them so much that I cooked them again for lunch the very next day! Good way to use up all the sauces that way too!

I put more salt on this time, I do like salt – you might want less.


Bulgogi Burger

Cooked directly on the inverted grill grates again over direct heat.

Bulgogi Burger

55C internal temperature and I built the burger.

Bulgogi Burger

Looks great but I forgot to dip it in the Bulgogi sauce – AGAIN!

Bulgogi Burger

Bulgogi Burger

I took the bun apart and dipped it in the Bulgogi sauce. I ended up with a truly filthy burger. It tasted fantastic though!

Bulgogi Burger

Bulgogi Burger


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