This Burger was one of the top 5 winners in the National Bubba Burger recipe challenge and won our team a Golden Ticket to the 2017 World Food Championships.
The Korean Burger:
Dave Adams- G-Pa D's Competition BBQ
Korean Glazed Spicy Grilled Shrimp layered between 2 Grilled Korean Bulgogi marinated Bubba Beef Burgers with Korean BBQ Glaze, Topped with Asian Pear, Kimchi (Optional) Broccoli Slaw.
Bulgogi Sauce:
1 Cup Tamari or Soy Sauce
½ Cup Brown or White sugar
½ Cup Grated Asian Pear
3 Stalks Scallions or Green Onion chopped
¼ Cup Minced Garlic
⅛ Cup Sesame oil
¼ Cup Sesame Seeds
2 Tsp Ground Black Pepper
Korean BBQ Sauce:
1 Cup Ketchup
1 Cup Rice Wine Vinegar
½ Cup Tamari or Soy Sauce
¼ Cup Honey or Dark Agave
¼ Cup Grated Asian Pear
3 Tbsp Brown or White Sugar
2 Tbsp Minced Garlic
2 Tbsp Sesame Seeds
2 Tbsp Gochujang (Korean Pepper Paste) or Sambal Olek (Chili Paste)
1 Tbsp Sesame Oil
1 Tbsp Cornstarch
1 Tbsp Warm Water
2 inch piece of peeled and grated Ginger
3 Scallions or Green Onions chopped
Kimchi Slaw:
1 Cup Broccoli Slaw (No Dressing)
½ Cup Asian Sesame Ginger Dressing or Asian Sesame Dressing
¼ Cup Kimchi chopped.
¼ Cup Asian Pear Grated
1 Tbsp Gochujang (Korean Pepper Paste) or Sambal Olek (Chili Paste)
Ingredients:
4 Bubba Sweet Onion Beef Burgers or Bubba’s Original Burgers (Turkey Burgers can be Substituted)
2 Onion Buns or Hawaiian Buns
1 lbs Large Shrimp (Uncooked) peeled and deveined
2 Asian Pears
1 ½ Cup Tamari or Soy Sauce
1 Cup Ketchup
1 Cup Rice Wine Vinegar
1 Cup Broccoli Slaw (No Dressing)
½ Cup plus 3 Tbsp Brown or White Sugar
½ Cup Asian Sesame Ginger Dressing or Asian Sesame Dressing
¼ Cup plus 2 Tablespoons Minced Garlic
¼ Cup Honey or Dark Agave
¼ Cup Kimchi
¼ Cup plus 2 Tbsp Sesame Seeds
⅛ Cup plus 3 Tbsp Sesame Oil plus 1 Tsp
5 Tbsp Gochujang (Korean Pepper Paste) or Sambal Olek (Chili Paste)
2 Tsp Black Pepper
1 Tbsp Cornstarch
1 Tbsp Warm Water
2 inch piece of Ginger
6 Stalks Scallions or Green Onions
10 Bamboo Skewers (Depending on Number of Shrimp 3-4 per skewer)
1 Lemon
Directions:
2 Hrs Prior to Cooking:
Skewers: Soak in Water at this time
Bulgogi Sauce:
1. In a Food Processor put the following ingredients and blend til liquified:
1 Cup Tamari or Soy Sauce
½ Cup Brown or White sugar
½ Cup Grated Asian Pear
3 Stalks Scallions or Green Onion chopped
¼ Cup Minced Garlic
⅛ Cup Sesame oil
2 Tsp Ground Black Pepper
2. Pour into a bowl, add ¼ Cup Sesame Seeds and refrigerate.
BBQ Sauce:
1. In a Pan add the Following Ingredients:
1 Cup Ketchup
1 Cup Rice Wine Vinegar
½ Cup Tamari or Soy Sauce
¼ Cup Honey or Dark Agave
¼ Cup Grated Asian Pear
3 Tbsp Brown or White Sugar
2 Tbsp Minced Garlic
2 Tbsp Sesame Seeds
2 Tbsp Gochujang (Korean Pepper Paste) or Sambal Olek (Chili Paste)
1 Tbsp Sesame Oil
1 Tbsp Cornstarch
1 Tbsp Warm Water
2 inch piece of peeled and grated Ginger
3 Scallions or Green Onions chopped
2. Place Pan on Stove using Medium heat setting and whisk ingredients till combined and continue whisk occasionally, once Sauce is hot increase Temp to Medium High and whisk frequently to avoid burning.
3. In A separate bowl combine 1 Tbsp Cornstarch and 1 Tbsp Warm Water whisk until combined, add a ¼ cup of the sauce to the combine cornstarch/water and whisk until well mixed, add mixture to the pan and bring to a slow boil while continuing to whisk, once sauce starts to thicken turn heat off and remove from stove. Once sauce cools refrigerate it.
Coleslaw:
1. In a bowl add the following ingredients:
1 Cup Broccoli Slaw (No Dressing)
¼ Cup Kimchi chopped.
¼ Cup Asian Pear Grated
2. Lightly mix ingredients til they are well combined.
3. Add 1 Tbsp Gochujang (Korean Pepper Paste) or Sambal Olek (Chili Paste)
To ½ Cup Asian Sesame Ginger Dressing or Asian Sesame Dressing to the mixture, whisk till well combined..
4. Add ¼ Cup of dressing to the slaw and mix well adding additional dressing until slaw is well coated, then refrigerate.
Shrimp:
1. In a Bowl add the following ingredients’
2 Tbsp Gochujang (Korean Pepper Paste) or Sambal Olek (Chili Paste)
2 Tbsp Sesame Oil
1 Tsp Minced Garlic
Juice from ½ of a Lemon.
2. Stir Ingredients and add the 1 lbs of Shrimp mixing until well shrimp is well coated then refrigerate.
1 hour prior to cooking:
Place 4 burger patties in a shallow glass dish, pour bulgogi sauce over burgers and refrigerate, after 30 Min turn patties over and leave for an additional 30 minutes.
30 Minutes Prior to Cooking:
Remove shrimp from refrigerator, with a skewer pierce the thickest part of a shrimp running the skewer until the skewer tip is visible then continue to push till it pass thru the middle part of the tail, gently slide shrimp down skewer then repeat with next shrimp (you should be able to get 3-4 shrimp per skewer) continue till all shrimp is on skewers.
When ready to cook:
Place Burgers on a Pellet Grill set to 350* or on Charcoal grill set up for 2 zone cooking. Let burgers cook for about 2 Minutes (Careful not to burn them) flip them and grill for another 2 minutes, repeat this 2 more times then check internal Temp with an instant read thermometer reads 160* (Note: For Medium Rare and Medium reduce cooking times) once burgers are at proper temp Reduce heat to 225* or place burgers away from direct heat on Charcoal grill, coat both sides of burger with BBQ Sauce close grill lid and let them set 5-10 min to set sauce then place burgers in a warm oven.
Place shrimp on direct heat and grill about 3 Minutes a side (Careful not to Burn them), once shrimp are at 145* internal temp. Reduce heat to 225* or place shrimp away from direct heat on Charcoal grill, coat both sides of shrimp with BBQ Sauce close grill lid and let them set 5-10 min to set sauce then place burgers in a warm oven.
Using 2 buns separate the upper and lower halves and place them face side down over direct heat for about 90 seconds, flip them over and repeat (Both Sides Should be toasted but not burned) remove buns from heat.
3. To assemble place a burger on each bun then remove shrimp from skewers and place a generous portion on top of the burger then cover with another burger. Top the burger’s with a generous portion of the slaw and place the bun top on top of slaw. Enjoy!
