Bite-Size Bulgogi Burgers
Ingredients
- 1/2 pound rib-eye steak, sliced deli-thin
- 1/2 cup Ginger-Soy Marinade, (recipe below)
- 1 cup Coke, or other cola
- 1 pound rib-eye steak, ground
- vegetable oil, or steak fat for seasoning grill
- 1 slices gouda, quartered
- 2 tablespoons butter, melted
- 8 brioche slider buns, or Hawaiian dinner rolls
- 8 bamboo toothpicks
- 1 tablespoon olive oil
- 1 red onion, julienned
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1/4 cup mayonnaise
- 2 tablespoons classic Napa kimchee, finely chopped, drained and
- 2 tablespoons seasoned rice wine vinegar
- 1 teaspoon garlic, minced
- 2 tablespoons sesame oil
- sea salt and white pepper to taste
- 1/2 yellow onion, cut in quarters
- 1 tablespoon ginger, fresh, minced
- 1 tablespoon garlic, fresh, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/5 cup Coke, or other cola
- 1/4 cup sesame oil
Directions
In a medium mixing bowl combine the rib-eye steak, Ginger-Soy Marinade, and cola.Cover with plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, make the Balsamic-Soy Onions: Heat a medium skillet over medium-high heat.
Add the olive oil and warm for 1 minute.
Add the red onion and saute for 2 to 3 minutes.
Add the soy sauce, balsamic vinegar, and salt and pepper and stir to combine.
Reduce the heat to mediumlow and let the onions caramelize until they attain a shiny sugary texture.
Remove from the heat and set aside.
Next, make the Kimche Aioli: In a food processor, combine the mayonnaise, Napa Kimchee, vinegar, and garlic.
Pulse and then drizzle in the sesame oil.
Season with salt and pepper.
Transfer to a bowl and set aside.
Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns.
Season with salt and pepper on both sides and heat an outdoor grill or grill pan over medium-high heat.
Cook the marinated rib-eye steak on the grill or grill pan, turning constantly with a spatula, for 4 to 5 minutes.
Transfer to a bowl and cover with aluminum foil to keep warm.
Scrape any residue from the grill with a grill brush and season it again for the beef patties.
Cook the beef patties on one side for 2 minutes.
Season with salt and pepper.
Flip over and place a piece of gouda on each patty.
Cook for another 2 to 3 minutes, until the burgers reach desired doneness and the cheese has melted.
Remove from heat and let rest.
Using a pastry brush, butter both sides of the brioche buns with the melted butter.
Toast on the grill for 1 to 2 minutes before assembling the burgers.
On the bottom bun, spread a dollop of Kimchee Aioli, and then place a patty on top.
Slather with some Balsamic-Soy Onions and add some rib-eye steak.
Spread another dollop of the Kimchee Aioli on the top half of the brioche bun and place the bun on top of the steak.
Repeat to create 8 burgers in all.
Spear each burger with a bamboo toothpick through the middle.
Transfer to serving platter and serve immediately.