These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.
Yield: 6 servings (serving size: 1 burger)
• 1/2 cup chopped green onions
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced peeled fresh ginger
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 1/2 pounds ground sirloin
• Cooking spray
• 6 (1 1/2-ounce) whole wheat hamburger buns, split
• 6 red leaf lettuce leaves
• 6 tablespoons thinly sliced radishes
1. Prepare grill.
2. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
3. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.
4. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.
Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). With a moderate five percent alcohol and a nicely rounded taste, this beer’s toasted nut flavor complements the burgers’ nutty sesame oil essence. Darker beers are also a great match with the crisp snap of radishes. –Jeffery Lindenmuth
Bruce Weinstein, Cooking Light