My friends over at NoshOn.It is hosting Burger Week and over 40 bloggers are featuring burgers all this week! Check in everyday this week at the #BurgerWeek HUB for the best and most creative burger recipes! There’s something for everyone. PLUS, you can enter our Ultimate Grilling Giveaway thanks to Broil King (more on that below)!
My bibimbap burger is a hand-held take on the ever-popular Korean dish, bibimbap. If you’re not familiar with the dish, “bibim bap” literally means “mixed rice”. Here’s a post that I wrote a couple of years ago. It’s typically comprised of a few seasoned vegetables, sometimes meat, and always rice; and all served in a bowl. To thoroughly enjoy the bibimbap experience, you mix everything together with a spicy, tangy, sweet kochujang-based sauce (recipe to follow).
I’ve made the buns out of rice (think onigiri or Japanese rice balls) and seasoned the beef patty. One of my favorite vegetables in bibimbap is moo saengchae or radish salad. It took a couple of tries to get the right thickness for the rice buns, but 1/2-inch seems to be the ideal thickness. To make the eating experience a little less messy, I’d advise wrapping it in parchment.
This burger takes a few steps, but well worth it!
- 4 rice buns
- 2 beef patties
- 2 leaves of lettuce (butter or red leaf), washed and dried
- KM's Yangnyumjang sauce (yummy hot sauce)
- Moo saengchae (radish salad)
- 1½ cups uncooked medium-grain white rice
- 2 cups water
- Cooking oil
- Throw the rice and water into a rice cooker and cook.
- Once it's done, scoop the cooked rice into a small bowl and let cool for about 15-minutes.
- Find a shallow bowl or use a food storage container or any mold that is about 4-inches in diameter. Take a sheet of plastic wrap, about 12"x 12" and drape it into your mold.
- Scoop about ¾ cup of the cooled rice into the wrap. Press the rice and you fold the plastic wrap over. Press down firmly to let out the air. Compressing it helps to make a denser and sturdier "bun".
- Repeat for the remaining rice.
- Place in the refrigerator until ready to cook.
- Heat a large non-tick skillet over medium heat. Add a couple of cooking oil.
- Cook the buns on the first side for 5 minutes or until golden. Flip and cook for about 4 minutes. Set aside.
- 1 small daikon or Korean radish (about 8 ounces)
- 1 small carrot
- 1 stalks green onions, sliced thin on a diagonal
- 1 clove garlic, minced
- ½ cup white vinegar
- 1 Tablespoons sugar
- 2 teaspoons sesame oil
- ½ teaspoon salt
- 1 teaspoon kochugaru (optional)
- 1 teaspoon roasted sesame seeds for garnish
- Cut the radish and carrots crosswise in 3-4 inch sections. With a vegetable peeler, peel ribbons of the radish and carrots. Place the radish and carrot in a large bowl and set aside.
- In a small mixing bowl, mix together the remaining ingredients.
- Pour the vinegar mixture over the radish and mix thoroughly.
- Cover the bowl and let sit in the refrigerator for about an hour before serving.
- 8-12 ounces of 85/15 ground beef
- 1 Tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and Pepper
- Mix all the ingredients together with a pinch of salt and a few grinds of fresh black pepper.
- Divide the mixture in half and form into patties.
- Grill to preferred done-ness.
- ¼ cup (or 4 Tablespoons) kochujang (fermented red pepper paste)
- 1½ Tablespoons white vingear
- 1½ Tablespoons dark sesame oil
- 1 teaspoon roasted sesame seeds
- Whisk all the ingredients together in a small bowl.
- Store in an air-tight container in the refrigerator.
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Check out what my fellow bloggers have grilled up for today!
Chipotle Black Bean Freekeh Sliders with Avocado Lime Crema by Kelli of The Corner Kitchen
Barbecue Onion Burger by Amy of Very Culinary
Greek Turkey Burgers with Tzatziki Sauce by Liz of The Lemon Bowl
Salmon Cake Sliders by Annalise of Completely Delicious
Bacon-and-Egg Cheese Breakfast Burgers by Toni of Boulder Locavore
Hatch Chile Burger by Samantha of The Little Ferraro Kitchen
Enchilada Burgers by Cassie of Bake Your Day
Jalapeno + Cheddar Burger with Charred Corn Mayo by Laurie of Simply Scratch