Recipe by M. Marie
"This is an easy, no-fuss way to enjoy the taste of bulgogi without having to marinate for hours or heat the grill. Served with steamed white rice and cabbage kimchee, it makes a tasty Korean-inspired meal, fast."
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lean ground beef
green onions, minced
roasted garlic, mashed
mirin (Japanese sweet wine)
Asian (toasted) sesame oil
1 1/2 teaspoons
ground black pepper
Burgers were delicious; my family can't wait for more!
Wow. Love this it came out great . Whole family loved it. I used thinly sliced venison for meat, it is now family favorite.
Amazing recipe. I served it with rice and my 1-year-old actually loved it. I loved it too. I didn't even have the sesame seeds or roast the garlic and it was still delicious. Also, I couldn't find the white sugar so I used brown sugar instead. I halved the recipe since I only bought one pound of ground beef (85/15) but kept the amount of green onions the same. Delicious.
Have to agree with the first reviewer that these are better without the bread. Quite a different burger. I guess I'll just call it Bulgogi Patties the next time I make it. Thanks.
As leftovers, they were better.
These were terriffic. Cut the recipe in half for a smaller 'posse' and everyone (x3) loved them. I think the cooking time was right on as well.
These were delicious! I usually don't try recipes with so little reviews but I'm glad I tried this one. My hubby, parents, and siblings loved them. I will definitely be making these again. It was my first time making burgers. I used regular onion because that was all I had.
Wonderful recipe- I substituted a quarter cup of sake and two tablespoons of white sugar for the mirin. I also scrambled the ground beef mixture into medium chunks which we ate wrapped in lettuce leaves.
My daughter and I enjoyed the flavor of these but next time would cut down on the salt (in fact, I think the soy sauce alone adds enough salt). My husband wasn't a fan, but was able to eat them doused in sriracha. As other reviewers suggested, we ate these without a bun.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 145
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