Bibimbap Burgers
By Russell SelanderPublished on June 2, 2020
Time
1 hour
Yield
Serves 4
Ingredients
½ cup cider vinegar 4 teaspoons sugar, divided1¼ teaspoons table salt, divided4 ounces (2 cups) bean sprouts 1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef3 tablespoons plus 1 teaspoon vegetable oil, divided1 cup cooked white rice 4 ounces shiitake mushrooms, stemmed and sliced thin5 ounces curly-leaf spinach, stemmed and chopped coarse1 scallion, minced1 tablespoon soy sauce 1 garlic clove, minced1 teaspoon toasted sesame oil 4 large eggs 3 tablespoons gochujang, plus extra for serving4 hamburger buns, toasted if desired
Before You Begin
We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Whisk vinegar, 1 tablespoon sugar, and ¾ teaspoon salt together in medium bowl. Stir in bean sprouts, gently pressing on them to submerge; set aside.
- Adjust oven rack to middle position and heat oven to 300 degrees. Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until ½ inch thick, creating slight divot. Cover and refrigerate until ready to cook.
- Heat 1 tablespoon vegetable oil in 12‑inch nonstick skillet over high heat until shimmering. Add rice and press into even layer. Cover and cook, without stirring, until rice begins to form crust on bottom of skillet, 1 to 2 minutes. Uncover, reduce heat to medium, and continue to cook until crust has fully formed, 4 to 6 minutes. Break rice into 1‑inch pieces and transfer to bowl; set aside. Wipe skillet clean with paper towels.
- Heat 1 tablespoon vegetable oil in now empty skillet over high heat until shimmering. Add mushrooms and cook, stirring often, until mushrooms begin to brown, about 2 minutes. Add spinach, scallion, soy sauce, garlic, and remaining 1 teaspoon sugar. Cover and cook until spinach begins to wilt, about 1 minute. Uncover and continue to cook until spinach is fully wilted, 1 to 2 minutes. Transfer spinach mixture to small bowl and stir in sesame oil; cover to keep warm. Wipe skillet clean with paper towels.
- Season patties with remaining ½ teaspoon salt. Heat 1 teaspoon oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while cooking eggs.
- Crack eggs into 2 small bowls (2 eggs per bowl). Add remaining 1 tablespoon vegetable oil to now-empty skillet and heat over medium-high heat until shimmering. Swirl to coat skillet with oil, then working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from burner and let sit, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks.
- Drain bean sprouts and stir into spinach mixture. Spread gochujang on bun tops. Serve burgers on buns, topped with spinach mixture, rice, and eggs, passing extra gochujang separately.
Time
1 hourYield
Serves 4Ingredients
½ cup cider vinegar
4 teaspoons sugar, divided
1¼ teaspoons table salt, divided
4 ounces (2 cups) bean sprouts
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
3 tablespoons plus 1 teaspoon vegetable oil, divided
1 cup cooked white rice
4 ounces shiitake mushrooms, stemmed and sliced thin
5 ounces curly-leaf spinach, stemmed and chopped coarse
1 scallion, minced
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon toasted sesame oil
4 large eggs
3 tablespoons gochujang, plus extra for serving
4 hamburger buns, toasted if desired
Ingredients
½ cup cider vinegar
4 teaspoons sugar, divided
1¼ teaspoons table salt, divided
4 ounces (2 cups) bean sprouts
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
3 tablespoons plus 1 teaspoon vegetable oil, divided
1 cup cooked white rice
4 ounces shiitake mushrooms, stemmed and sliced thin
5 ounces curly-leaf spinach, stemmed and chopped coarse
1 scallion, minced
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon toasted sesame oil
4 large eggs
3 tablespoons gochujang, plus extra for serving
4 hamburger buns, toasted if desired
Ingredients
½ cup cider vinegar
4 teaspoons sugar, divided
1¼ teaspoons table salt, divided
4 ounces (2 cups) bean sprouts
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
3 tablespoons plus 1 teaspoon vegetable oil, divided
1 cup cooked white rice
4 ounces shiitake mushrooms, stemmed and sliced thin
5 ounces curly-leaf spinach, stemmed and chopped coarse
1 scallion, minced
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon toasted sesame oil
4 large eggs
3 tablespoons gochujang, plus extra for serving
4 hamburger buns, toasted if desired
Why This Recipe Works
Bibimbap features rice with a crisp crust, sautéed leafy greens, pickles, Korean chili sauce (gochujang), and a fried egg—all of which make stellar burger toppings. First up were the easy-to-make pickled bean sprouts, which needed only a brief time to ferment. Next we used leftover rice to create crispy “chips” of rice that added a surprising yet satisfying texture to the burger. For the remainder of the topping, we sautéed shiitake mushrooms and spinach with aromatic scallion and garlic, along with a little soy sauce. While our burgers cooked, we fried four eggs to serve as the crowning touch.
Before You Begin
We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Whisk vinegar, 1 tablespoon sugar, and ¾ teaspoon salt together in medium bowl. Stir in bean sprouts, gently pressing on them to submerge; set aside.
- Adjust oven rack to middle position and heat oven to 300 degrees. Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until ½ inch thick, creating slight divot. Cover and refrigerate until ready to cook.
- Heat 1 tablespoon vegetable oil in 12‑inch nonstick skillet over high heat until shimmering. Add rice and press into even layer. Cover and cook, without stirring, until rice begins to form crust on bottom of skillet, 1 to 2 minutes. Uncover, reduce heat to medium, and continue to cook until crust has fully formed, 4 to 6 minutes. Break rice into 1‑inch pieces and transfer to bowl; set aside. Wipe skillet clean with paper towels.
- Heat 1 tablespoon vegetable oil in now empty skillet over high heat until shimmering. Add mushrooms and cook, stirring often, until mushrooms begin to brown, about 2 minutes. Add spinach, scallion, soy sauce, garlic, and remaining 1 teaspoon sugar. Cover and cook until spinach begins to wilt, about 1 minute. Uncover and continue to cook until spinach is fully wilted, 1 to 2 minutes. Transfer spinach mixture to small bowl and stir in sesame oil; cover to keep warm. Wipe skillet clean with paper towels.
- Season patties with remaining ½ teaspoon salt. Heat 1 teaspoon oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while cooking eggs.
- Crack eggs into 2 small bowls (2 eggs per bowl). Add remaining 1 tablespoon vegetable oil to now-empty skillet and heat over medium-high heat until shimmering. Swirl to coat skillet with oil, then working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from burner and let sit, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks.
- Drain bean sprouts and stir into spinach mixture. Spread gochujang on bun tops. Serve burgers on buns, topped with spinach mixture, rice, and eggs, passing extra gochujang separately.
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