May is #BurgerMonth and I’m sharing my recipe for Spicy Bibimbap Burger!
Kita Roberts of Girl Carnivore is once again hosting #BurgerMonth this year! There are 35+ bloggers participating and each sharing their own epic burger recipe. Search the interwebs with the hasthtag #BurgerMonth and you’ll find them all! Oh, and there’s a giveaway at the end of this post.
I’m sharing my favorite Spicy Bibimbap Burger. This hand-held wonder is my take on the ever-popular Korean dish, bibimbap. I tried to get the major components of the dish into burger form.
I’ve opted for rice “buns” to hold true to the “bap” part of bibimbap which means rice in Korean. 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 or try to eat it in as few bites as possible which is what I do. It gets messy, but it’s worth it!
The sponsors for #BurgerMonth have been giving away incredible prizes all month! This week is no exception. Check out the list of prizes this week! All you need to kick off the grilling season with a party!
- Swissmar Glow 7PC Fondue Set ($15.00)
- American Lamb
- Cabot Cheese Cheesebox
- Certified Angus Beef®
- Char-broil Grill
- Cowboy Charcoal Samplers
- Cuttingboard.com cutting board
- Grill Masters Club Box
Make sure to include your entry in the Rafflecopter Raffle below for a chance to win these incredible prizes!
- 4 rice buns (recipe below)
- 2 beef patties (recipe below)
- 2 leaves of lettuce (butter or red leaf) or baby greens, washed and dried
- Spicy Bibimbap Sauce (recipe below)
- Moo saengchae (radish salad, recipe below)
- Prepare the moo saengchae first, cover, and set aside in the refrigerator.
- Prepare the sauce.
- Prepare the rice buns.
- Prepare the beef patties.
- To assemble from bottom up: rice bun, lettuce leaf, beef patty, sauce, radish salad, and top with another rice bun.
- 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.
- 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.
- 1½ cups uncooked medium-grain white rice (sushi rice is best)
- 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 tablespoons 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.
- 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.
a Rafflecopter giveaway
Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank American Lamb Board, Char-broil, Cowboy Charcoal, Swissmar, Cabot Cheese, Grill Master Club, Certified Angus Beef, and CuttingBoard.com for the kick butt grill prize packages!