Korean BBQ Burgers
Korean BBQ Burgers with Miso-Candied Bacon are a decadent, flavor bomb in each juicy bite! You will be craving these for dayssss! These Korean BBQ Burgers are bursting with Asian flavors from the inside out. They are infused with fresh ginger, soy sauce, scallions, and sesame oil, then smothered in savory, sweet and spicy Korean BBQ Sauce – drool. The sweet and savory Miso-Candied Bacon elevates these burgers to a whole new universe. A universe you can taste with one amazing recipe.
Servings 4 burgers
Ingredients
Miso Candied Bacon
- 10 slices bacon NOT thick cut
- 1/4 cup white miso paste
- 2 tablespoons pure maple syrup
- 1/2 cup rice vinegar
- 1/4 cup + 2 tablespoons mirin (rice wine)
Korean BBQ Burger
- 1 1/2 lbs. lean ground beef
- 1 1/2 tablespoons freshly grated ginger
- 1/4 cup chopped scallions
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
USE LATER:
- 3 tablespoons butter
- 1/4 cup Gochujang (Korean BBQ Sauce)
- 4 slices mild cheddar cheese
- 4 brioche buns toasted
- lettuce for garnish
- tomato slices for garnish
Instructions
Miso-Candied Bacon
- Preheat oven to 375 degrees F. Line a baking sheet with foil and evenly line bacon on top. Bake bacon for 7-10 minutes, until bacon is cooked around the edges, then flip bacon over and cook an addition 7-10 minutes OR until golden brown and fairly crispy. Remove the baking sheet from the oven. **You can also cook the bacon on the stove then finish it with the glaze in the oven.**
- Meanwhile, heat a saucepan to medium then add miso paste, maple syrup, rice vinegar and mirin. Stir to combine. Reduce the temperature to simmer and let the sauce reduce until thickened, stirring often.
- Brush the miso glaze on top of the bacon and return the bacon back to the oven for 3 minutes or until glaze is bubbling. Remove the bacon from the oven and place on baking rack (you can dab bottom of bacon with paper towels but don't set on paper towels or it will stick). Bacon may seem soft but firm up upon standing.
BBQ Korean Burgers
- In a large bowl, combine the burger ingredients through the pepper. Take the mixture and form it into four 6 oz. patties, about 1-inch thick.
Indoor Skillet
- Preheat a cast-iron skillet to medium-high heat and add butter. Place the burgers in the skillet and cook them for 3-4 minutes. Flip and glaze each burger with 1 tablespoon of the gochujang. Continue to cooker the burgers for another 3 minutes, or until cooked to desired doneness, and then in the last minute of cooking, place a slice of cheese on top of each patty. Let the cheese melt and remove the burgers to a plate to rest for 5 minutes.
- Layer the bottom of your toasted brioche bun with lettuce, burger, tomato, miso-candied bacon and top bun. Repeat the process until all the burgers have been assembled.
Outdoor Grill
- Grease grill and heat over medium-high heat. Once hot, add patties and cover. Cook until brown and slightly charred on one side, about 4-6 minutes. Flip burgers (but do not press down), and glaze each burger with 1 tablespoon of the gochujang. Cook an additional 4-6 minutes, topping each patty with cheese the last minute of cooking. Cover and cook an additional 1-2 minutes or to desired doneness. Remove to a plate and tent with foil and let rest 5 minutes.
- Layer the bottom of your toasted brioche bun with lettuce, burger, tomato, miso-candied bacon and top bun. Repeat the process until all the burgers have been assembled.
Notes
White Miso can be found in the refrigerated section of most Asian markets and in some local grocery stores (see post details).
Gochujang and mirin/rice wine can be found in the Asian section of your grocery store (see post details).
Time permitting, once you’ve formed your burgers, place them in to the fridge for at least an hour, or up to 24 hours to let the flavors set. Remove them from the fridge and go straight to the hot skillet.