The hamburger version of Korea’s famous bulgogi beef, these burgers are served with a spicy mayo, crisp marinated cucumbers, and sauteed miso onions. The umami flavors and the spice come together with the tender, juicy Wagyu Steakburgers to elevate an everyday meal to an extraordinary one.

Ingredients:

Gochujang mayo

• Combine ½ cup of mayo with ¼ cup gochujang (Korean red chili paste) and set aside

Spicy cucumbers

• Toss thinly sliced cucumbers with 1 tbsp gochugaru (Korean chili powder), 1 tsp salt, 1 tsp sugar, 1 tbsp rice vinegar, 1 tbsp soy sauce. Set in the fridge for 20 minutes.

Korean burger

• 3 pre-formed Miraflora Wagyu Steakburgers
• Salt and pepper
• Neutral oil
• 1 white onion, sliced
• ¼ cup miso
• ¼ water
• 1 tbsp honey
• 3 burger buns
• Romaine lettuce

Instructions

• Preheat your oven to 275 F. Season wagyu steak burgers generously with salt and pepper. 

• Heat a large cast iron skill with a small amount of neutral oil over medium high heat. Lay burgers into a pan and cook for 5-6 minutes a side. Flip every minute after that until cooked through fully.

• Remove burgers from the pan and set aside, and place in the oven on low heat to keep them warm.

• Add onions to the pan along with miso, water, and honey. Saute until onions are soft and caramelized, and miso is thick and glazy. Remove onions from pan then add cut side of buns to lightly toast them.

• Assemble burger with gochujang mayo, spicy pickles, lettuce, miso onions and enjoy!