Bibimbap BurgerPrep Time:
20 mins. Cook Time:
10 mins. Serves:
A savoury blend of aromatic sesame and invigorating Chinese spices expertly combined to deliver a balanced flavour with a slight heat from jalapenõ peppers and a touch of garlic.
4 lb (2 kg) Ground beef (70% Chuck/30% Brisket)
1/2 cup (125 mL) E.D.SMITH® Saucemaker Szechwan Sauce
2 tbsp (30 mL) Sesame oil
2 tbsp (30 mL) Red chili paste, such as Gochujang
3 Green onions, chopped (40 g)
3 cups (750 mL) Shredded cabbage
2 Carrots, shredded (125 g)
3 tbsp (45 mL) Rice vinegar
2 tbsp (30 mL) Sesame seeds, toasted
1 tbsp (15 mL) Sesame oil
3 cups (240 g) Bean sprouts
12 Fried eggs
12 Sesame burger buns
1/4 cup (60 mL) E.D.SMITH® Saucemaker Szechwan Sauce
1/4 cup (60 mL) Red chili paste, such as Gochujang
Patties: Combine ground beef, Szechwan Sauce, sesame oil, chili paste and green onions in a large bowl; form into 12 (170 g) patties. Cook patties on a heated, well-greased flat-top or griddle for 4 to 6 minutes per side or until cooked through and internal temperature reaches 160°F (71°C).
Burgers: Toss together cabbage, carrots, vinegar, sesame seeds and oil.
Burger Sauce: Mix Szechuan sauce with chili paste.
Assembly: 1 order (1 burger): Spread 1 tbsp (15 mL) Burger Sauce on one half of bun. Layer 1/3 cup (30 g) cabbage mixture, patty, 1/4 cup (20 g) bean sprouts and fried egg over top; cap with remaining half of bun.