Korean Barbecued Hamburgers Recipes

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KOREAN BARBECUED HAMBURGERS



Korean Barbecued Hamburgers image

Make and share this Korean Barbecued Hamburgers recipe from Food.com.

Provided by bullwinkle

Categories     Meat

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons toasted sesame seeds
1 1/2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup minced scallion
1 1/2 lbs lean ground beef
6 -8 hamburger buns with sesame seeds

Steps:

  • Combine all ingredients except the hamburger buns.
  • Refrigerate 1 hour or longer to blend flavors.
  • Shape meat mixture into 6 to 8 patties.
  • Cook on grill or broil 5 to 10 minutes or until meat is done as desired, turning once.
  • Serve with toppings of your choice on toasted buns or on pita bread.

KRAZY KOREAN BURGERS



Krazy Korean Burgers image

Provided by Judy Joo

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 33

3 small cloves garlic
One 1/2-inch knob fresh ginger, peeled
4 ounces thinly sliced pancetta, coarsely chopped and kept cold
1/2 small white onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
4 teaspoons Korean soybean paste (doenjang)
4 teaspoons Korean chile paste (gochujang)
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 1/2 pounds ground beef chuck
2 tablespoons seltzer water, chilled
1 teaspoon roasted sesame seeds
Kosher salt or sea salt
1 tablespoon vegetable oil
4 large brioche buns, preferably topped with sesame seeds, split
2 tablespoons butter, softened
Red or green lettuce leaves
Cucumber Kimchi, recipe follows, chopped
Korean Ketchup, recipe follows
1/4 cup Doenjang Mayonnaise, recipe follows
1 pound small Korean or kirby cucumbers (about 4)
1 tablespoon kosher or sea salt
4 scallions, chopped
1 onion, coarsely chopped
1 tablespoon Korean chile flakes (gochugaru)
1 tablespoon salted shrimp (sae woo jeot), rinsed
1 small clove garlic
One 1-inch knob fresh ginger, peeled and chopped
15 fresh chives, cut into 2-inch pieces
6 tablespoons ketchup
4 teaspoons Korean chile paste (gochujang)
1/2 cup mayonnaise, preferably Kewpie or a Korean brand
1 tablespoon Korean soybean paste (doenjang)

Steps:

  • With the motor running on a food processor, drop in the garlic and ginger and process until finely chopped. Add pancetta, onion, chile flakes, soybean paste, chile paste, sugar and pepper and process until fairly smooth. Set the pancetta mixture aside.
  • Crumble the beef into a large bowl. Add the seltzer, sesame seeds, pancetta mixture and some salt and pepper and gently mix together with your hands, being careful not to overwork the mixture. Form the mixture into 4 patties, each about 1 inch thick and 4 inches wide. Create a depression in the center of one side of each patty, as burgers tend to rise in the middle during cooking and this will help the burgers come out flat. If not cooking immediately, cover the patties and refrigerate.
  • Heat the oil in a large skillet over medium-high heat. Put the patties in the skillet depression-side up and cook, flipping halfway through, until browned and cooked through, about 7 minutes total.
  • Meanwhile, heat a two-burner griddle/grill pan or skillet over medium-high heat. Spread both sides of the buns with the butter and cook cut-side down until lightly toasted, about 1 minute. (If working in batches, toast the bottom buns first.) Transfer to individual plates.
  • Put a patty on each bottom bun and top with lettuce and then the Cucumber Kimchi. Smear some Korean Ketchup and Doenjang Mayonnaise on the top buns and place on the burgers. Secure with bamboo skewers or long toothpicks and serve immediately.
  • Cut each cucumber crosswise into 2-inch slices with a small knife. Stand the slices on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross-cut sides up in a single layer in a glass or other nonreactive container that is at least 2 inches tall and that has a tight-fitting lid. Cover and let soften at room temperature for 30 minutes to 1 hour.
  • Meanwhile, combine the scallions, onion, chile flakes, shrimp, garlic, ginger and 2 tablespoons water in a food processor. Pulse until a coarse spice paste forms, then stir in the chives.
  • Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross-cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and let the cucumbers ferment at room temperature for about 24 hours. Refrigerate until ready to serve.
  • Stir together the ketchup and chile paste in a small bowl. Cover and store in the refrigerator if not using immediately.
  • Whisk together the mayonnaise and soybean paste in a small bowl until smooth. Cover and store in the refrigerator if not using immediately.

EASY KOREAN GROUND BEEF BOWL



Easy Korean Ground Beef Bowl image

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

Provided by bd.weld

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
½ cup reduced-sodium soy sauce
⅓ cup light brown sugar
¼ teaspoon crushed red pepper
6 green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

Steps:

  • Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
  • Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
  • Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g

KOREAN HAMBURGERS



Korean Hamburgers image

Yes, it is one TABLESPOON of minced garlic! These are absolutely wonderful. Serve on a bun with teriyaki sauce..... -------------- If freezing in advance, you might want to lessen the garlic just a little as the flavor intensifies. Unless you're like me and LOVE the taste!

Provided by wildheart

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
4 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame seeds
1 tablespoon vegetable oil
3 tablespoons chopped green onions
1 tablespoon minced garlic
1 dash black pepper

Steps:

  • Mix thoroughly.
  • Shape into 4 patties.
  • Grill or fry as usual.
  • To use in once a month cooking or stocking up:.
  • To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil.
  • To cook: Grill or fry from frozen until done.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY



Korean-style BBQ Beef Recipe by Tasty image

Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 ½ lb ribeye steak, or any other well-marbled, tender cut
1 onion, 1/2 roughly chopped and 1/2 thinly sliced
3 cloves garlic cloves
½ pear, peeled and roughly chopped
3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
1 tablespoon canola oil
1 teaspoon sesame seed, for serving
2 cups cooked rice, for serving
Banchan (Korean side dishes), for serving (optional)

Steps:

  • Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
  • In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
  • Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
  • Heat the canola oil in a large skillet over high heat. Pat the meat dry.
  • Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
  • Serve with rice and side dishes.
  • Enjoy!

Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams

KOREAN-INSPIRED BURGERS



Korean-Inspired Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 burgers

Number Of Ingredients 23

One 3-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, chopped to a paste
1 1/2 cups soy sauce
1/4 cup thinly sliced green onions
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1 1/2 pounds ground pork
2 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
4 brioche buns, split
Fresh cilantro leaves, for serving
1/2 head red cabbage, thinly sliced
1/2 head Napa cabbage, thinly sliced
1/2 large carrot, finely grated
1/2 cup thinly sliced green onions
1/4 cup chopped cilantro leaves
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1/4 cup reserved marinade
Kosher salt and freshly ground black pepper
1 tablespoon gochujang
1 tablespoon orange juice
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F.
  • For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
  • For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
  • To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
  • Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
  • Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
  • Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES



Korean Cheeseburgers With Sesame-Cucumber Pickles image

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

Provided by Kay Chun

Categories     burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons distilled white vinegar
Kosher salt and black pepper
2 tablespoons plus 1 teaspoon turbinado sugar
2 large Persian cucumbers, sliced 1/8-inch-thick
1/4 cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
1/2 cup mayonnaise
2 1/2 teaspoons roasted sesame oil
1 1/2 pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving

Steps:

  • In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
  • Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
  • In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
  • Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
  • Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
  • Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.

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2017-06-28 Directions. For the Bulgogi Sauce: In a small saucepan, mix soy sauce, gochujang, garlic, ginger, vinegar, and brown sugar together. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, 5 to 7 minutes. Remove from heat, add sesame oil and let cool.
From seriouseats.com


SPICY PORK KOREAN BURGER WITH GOCHUJANG MAYO - GIRLS CAN GRILL
2021-11-12 Korean Spinach (Sigeumchi namul) Bring a large pot of salted water to a boil. Add the spinach for 30-60 seconds. Remove the spinach with a spider ladle, and run under cold water. In a medium bowl, whisk together the garlic, sesame oil, soy sauce and sesame seeds. Squeeze the water out of the spinach with a paper towel.
From girlscangrill.com


KOREAN BBQ BURGER WITH MISO-CANDIED BACON - COUNTRY CLEAVER
2018-01-17 Preheat Oven to 375 Degrees. Line a baking sheet with foil. Place the bacon on top of the foil. Bake it for about 7 minutes, then turn over and bake an additional 3. Remove the baking sheet from the oven. Meanwhile, in a saucepan, preheated over medium high heat, add in the miso paste, maple syrup, rice wine vinegar and mirin.
From countrycleaver.com


KOREAN BBQ BURGERS WITH MISO-CANDIED BACON - CARLSBAD CRAVINGS
Preheat oven to 375 degrees F. Line a baking sheet with foil and evenly line bacon on top. Bake bacon for 7-10 minutes, until bacon is cooked around the edges, then flip bacon over and cook an addition 7-10 minutes OR until golden brown and fairly crispy. Remove the …
From carlsbadcravings.com


K-POP BURGER RECIPE! (KOREAN BBQ INSPIRED) - YOUTUBE
This burger was inspired by Korean BBQ and this new sauce that was sent to me called, "K Pop". This burger hits all of the right notes!K-pop foods website: h...
From youtube.com


KOREAN BBQ BURGER - COOKING THERAPY
Cook the burger patties over medium high heat for 3-4 minutes on each side. When there are 30 seconds left of cooking time, place a piece of cheese on top to melt. The burger is done when the internal temperature is 160 degrees F. After cooking your burger patties, toast the inside of your buns until golden brown.
From cooking-therapy.com


KOREAN PORK BURGERS – RECTEQ
Ingredients: 2lbs. ground pork 1 cup shiitake mushrooms, chopped 1 cup kimchi, chopped 1/2 cup green onion, sliced 1/4 cup cilantro, chopped 3 tbsp hoisin sauce 2 tbsp ginger, grated 1 egg 1/4 cup spicy Korean BBQ sauce 1/4 cup bread crumbs Instructions: Pre-heat recteq to 425℉ with a sear kit. Combine all the ingredients for the burger, mixing well. Shape into 6oz patties, then …
From recteq.com


KOREAN BEEF BOWL - DAMN DELICIOUS
2013-07-07 Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
From damndelicious.net


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