Follow these steps for perfect results
Mayonnaise
Rice Vinegar
Sriracha
Sugar
Radishes
grated
Carrot
peeled, grated
English Cucumber
peeled, grated
Scallions
finely chopped
Jalapenos
finely chopped
Salt
Soy Sauce
Garlic
roughly chopped
Sugar
Sherry
Gingerroot
peeled, roughly chopped
Sesame Oil
Red Hot Chile Flakes
Sirloin
trimmed, cut into pieces
Mayonnaise
Hamburger Buns
toasted
Prepare the slaw dressing by whisking together mayonnaise, rice vinegar, Sriracha, and sugar in a medium bowl.
Grate radishes, carrots, and cucumber into the bowl with the slaw dressing.
Add chopped scallions, jalapenos, and salt to the slaw and stir to combine.
Prepare the bulgogi sauce by pulsing soy sauce, garlic, sugar, sherry, ginger, sesame oil, and chile flakes in a food processor until blended.
Pour 1/3 of the sauce into a small bowl, reserving the rest in the food processor.
Add sirloin pieces to the food processor and pulse until the meat is ground, about 20-30 seconds.
Transfer the ground beef to a medium bowl and stir to combine with the sauce.
Form the ground beef into four patties.
Warm oil in a sauté pan over medium-high heat and cook the burgers for about 2 minutes per side, until desired doneness.
Combine the remaining bulgogi marinade with mayonnaise in a small bowl.
Slather toasted buns with the bulgogi mayonnaise.
Place a burger on the bottom bun and garnish with slaw.
Top with the bun top and serve.
Expert advice for the best results
Marinate the sirloin for at least 30 minutes for better flavor.
Adjust the amount of Sriracha in the slaw to your preference.
Everything you need to know before you start
15 minutes
The bulgogi marinade and slaw can be made ahead of time.
Stack the burger high with slaw for a visually appealing presentation.
Serve with fries or sweet potato fries.
Serve with a side salad.
Pairs well with the spicy flavors.
Off-dry Riesling complements the sweetness and spice.
Discover the story behind this recipe
Fusion cuisine blending Korean flavors with American burger traditions.
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