By Suzan Aretz - BBQtijd

Korean BBQ burgers

Ingredients

Burger

  • 900g coarsely ground beef
  • 3 garlic cloves, grated
  • 2 tsp grated ginger
  • 2 tsp sesame oil
  • 2 tbsp Tomasu Soy Sauce
  • 2 tbsp Gochujang paste
  • Freshly ground white pepper
  • For serving: steamed bao buns

Spicy Korean BBQ Sauce 

  • 75ml maple syrup
  • 60ml Tomasu Soy Sauce
  • 30ml raspberry vinegar (or rice vinegar)
  • 2 tbsp Gochujang paste
  • 2 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
  • ½ tbsp cornstarch
A bowl of steamed buns filled with glazed meat, drizzled with sauce. A side dish with sliced vegetables is partially visible.

Preparation burgers

In a large bowl, thoroughly mix all the burger ingredients until well combined.Test the flavor by cooking a small piece in a hot pan. Taste and adjust the seasoning if needed. Form the mixture into approximately 16 patties, about 50g each. Place the patties in a container with parchment paper between each layer to prevent sticking. Cover and refrigerate until ready to use.

When ready to cook, heat your BBQ to direct heat at 200°C (392°F) and ensure the grill is clean. Steam your bao buns while cooking the burgers. Cook the burgers for 6 minutes on one side (do not flip during this time!), then flip and cook for another 5 minutes on the other side.

For extra flavor, brush the burgers with the BBQ sauce while cooking. Also serve the sauce on the side!

Preparation for BBQ Sauce

Mix all sauce ingredients together in a small saucepan. Bring to a boil, then reduce heat and simmer for 1 minute while continuously whisking.

Remove from heat and allow to cool completely before using.

 

Photography - Mitchell van Voorbergen

Book Publisher - Fontaine

Recipe from - www.susanaretz.nl