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Recipes
Bibimbap-Style Grilled Beef Burgers with Veggies and Cucumber Salad

Grilling

Bibimbap-Style Grilled Beef Burgers with Veggies and Cucumber Salad

25 min prep

25 min cooking

Serves 6

Difficulty 2/5

A sweet-salty contrast and a touch of chili heat, pack this Asian-inspired recipe with a real flavour punch. Topped with a mound of delicious sautéed vegetables and served with a cucumber side salad, this weeknight burger recipe will impress and satisfy all.

Ingredients

Cucumber Salad

2 tbsp (30 mL) rice vinegar 1 tbsp (15 mL) reduced-sodium soy sauce 1 tsp (5 mL) granulated sugar ½ tsp (2 mL) Korean chili paste (Gochujang) or Sriracha 2 English cucumbers, diagonally sliced

Sautéed Vegetables

2 tbsp (30 mL) reduced-sodium soy sauce 2 tsp (10 mL) packed brown sugar 1 tsp (5 mL) EACH minced garlic and minced gingerroot 4 tsp (20 mL) sesame oil 1 lb (500 g) sliced mixed mushrooms, such as cremini, shiitake and oyster 1 cup (250 mL) matchstick or shredded carrots 1 pkg (142 g) baby spinach (about 6 cups/1.5 L)

Burgers

6 Beef Burgers, ¾ inch (2 cm) thick 6 small whole-wheat hamburger buns, lightly toasted 6 eggs, fried 1 tsp (5 mL) EACH black and white toasted sesame seeds Korean-style Mayo ¼ cup (60 mL) light mayonnaise 1 to 2 tbsp (15 to 30 mL) Korean chili paste (Gochujang) or Sriracha

Get Ingredients

Directions

1. Whisk together vinegar, soy sauce, sugar and chili paste in a large bowl. Add cucumbers; toss and set aside until ready to serve. 2. Whisk together soy sauce, sugar, garlic and ginger in a small bowl. Heat sesame oil over medium-high heat in a large nonstick skillet. Add mushrooms; cook, stirring occasionally, for 5 minutes or until softened and lightly browned. Add carrots; cook, stirring, 2 minutes or until softened. Add spinach and soy sauce mixture. Cook, stirring, for 2 minutes or until wilted. Remove from heat, cover and keep warm. 3. Make a thumbprint depression in centre of each burger (to prevent rounding while grilling). Grill burgers over medium-high heat (400°F/200°C) in a closed preheated barbecue for 10 to 14 minutes for ¾ inch (2 cm) thick burgers, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C). 4. Korean-style Mayo: Meanwhile, whisk together mayonnaise and chili paste to taste in a small bowl. Set aside. 5. Place bun bottoms on 6 serving plates and spread cut sides with Korean-style Mayo, top with burgers then sautéed vegetables, a fried egg and sesame seeds and bun tops. Serve with cucumber salad on the side.

Tip

Transform this into a Burger Bowl by omitting the bun and serving vegetables and burgers over cooked whole-grain rice dolloped with mayo.

How to Cook It

Grilling

Cuts Used in This Recipe

Bibimbap-Style Grilled Beef Burgers with Veggies and Cucumber Salad

Ground Beef

Lean Ground Beef Burgers

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.