What to do, what to do… You’re craving Korean food but also in the mood for a burger, but don’t want a carb-heavy dinner. Simply make this recipe, Chef! A juicy beef patty is loaded with oven-roasted beetroot, crisp greens, an umami-fied combo of gojuchang & bulgogi sauce, plus daikon matchsticks. Finished with kimchi mayo.
Korean-style Bunless Beef Burger
Korean-style Bunless Beef Burger
with kimchi mayo & daikon "chips"
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Burger Patties
- Beef Burger Patty
- Beetroot
- Bulgogi Sauce
- Daikon Rounds
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Gochujang
- Kimchi
- Salad Leaves
- Spring Onion
- Spring Onions
- Tangy Mayo
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Gochujang & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the Gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 2-3 minutes (shifting occasionally). Season and remove from the pan.
Kimchi MAYO
In a small bowl, combine the chopped Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the toasted seeds.
BROWNED Beef
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted Beetroot, the juicy patty and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Gochujang & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the Gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 3-4 minutes (shifting occasionally). Season and remove from the pan.
Kimchi MAYO
In a small bowl, combine the chopped Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the toasted seeds.
BROWNED Beef
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted Beetroot, the juicy patties and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Gochujang & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the Gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 3-4 minutes (shifting occasionally). Season and remove from the pan.
Kimchi MAYO
In a small bowl, combine the chopped Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the toasted seeds.
BROWNED Beef
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted Beetroot, the juicy patties and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Gochujang & BULGOGI SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the Gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 4-5 minutes (shifting occasionally). Season and remove from the pan.
Kimchi MAYO
In a small bowl, combine the chopped Kimchi with the mayo and a splash of water. Season and set aside. When the Beetroot is done, toss with ½ the toasted seeds.
BROWNED Beef
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season.
YOU MADE THAT, CHEF!
Make a bed of rinsed leaves and top with the roasted Beetroot, the juicy patties and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo.
Frequently Asked Questions
What is the preparation time for Korean-style Bunless Beef Burger?
The preparation time for Korean-style Bunless Beef Burger with kimchi mayo & daikon "chips" is between 30 and 50 minutes.
What is the total time required to make Korean-style Bunless Beef Burger with kimchi mayo & daikon "chips"?
The total time required to make Korean-style Bunless Beef Burger with kimchi mayo & daikon "chips" is between 40 and 60 minutes.
How many servings does Korean-style Bunless Beef Burger provide?
4 servings
What are the main ingredients in Korean-style Bunless Beef Burger?
Beef, Beef Burger Patties, Beef Burger Patty, Beetroot, Bulgogi Sauce, Daikon Rounds, Fresh Ginger, Garlic Clove, Garlic Cloves, Gochujang, Kimchi, Salad Leaves, Spring Onion, Spring Onions, Tangy Mayo, White Sesame Seeds
What is the nutritional information of Korean-style Bunless Beef Burger?
Calories: 959, Carbs: 34 grams, Fat: grams, Protein: 36.3 grams, Sugar: 15.6 grams, Salt: 1523 grams
How do I prepare Korean-style Bunless Beef Burger?
YOU MADE THAT, CHEF!: Make a bed of rinsed leaves and top with the roasted beetroot, the juicy patties and generously drizzle over the bulgogi sauce. Finish by topping with the daikon matchsticks, the remaining seeds, the spring onion greens (to taste), and dollops of the kimchi mayo. BROWNED BEEF: Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-3 minutes per side. Remove from the pan and season. KIMCHI MAYO: In a small bowl, combine the chopped kimchi with the mayo and a splash of water. Season and set aside. When the beetroot is done, toss with ½ the toasted seeds. GOCHUJANG & BULGOGI SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion whites until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and the grated ginger and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix in the gochujang (to taste) and the Bulgogi sauce. Simmer until thickening, 3-4 minutes (shifting occasionally). Season and remove from the pan. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. UN-BEET-ABLE: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Korean-style Bunless Beef Burger?
Beef, Beef Burger Patties, Beef Burger Patty, Beetroot, Bulgogi Sauce, Daikon Rounds, Fresh Ginger, Garlic Clove, Garlic Cloves, Gochujang, Kimchi, Salad Leaves, Spring Onion, Spring Onions, Tangy Mayo, White Sesame Seeds
How many calories does Korean-style Bunless Beef Burger have?
959 calories
How much fat content does Korean-style Bunless Beef Burger have?
grams
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