A truly delightful mashup of flavors hits your taste buds with this Korean BBQ Burger with Miso-Candied Bacon!
Miso- Candied Bacon
- 1/2 pound Bacon, or about 10 slices
- 1/2 cup White Miso Paste
- 1/4 cup Pure Maple Syrup
- 1 cup Rice Wine Vinegar
- 3/4 cup Mirin (rice seasoning)
Korean BBQ Burgers
- 1 1/2 pound Lean Ground Beef
- 1 1/2 Tbsp Freshly Grated Ginger
- 1/4 cup Chopped Scallions/Green Onions
- 2 Cloves Garlic, minced
- 1 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Pepper
- 3 Tbsp Clarified Butter/Ghee
- 1/4 cup Gochujang (Korean BBQ Sauce)
- 4 Slices Cheese
- 4 Brioche Buns
MISO CANDIED BACON
- Preheat Oven to 375 Degrees.
- Line a baking sheet with foil. Place the bacon on top of the foil. Bake it for about 7 minutes, then turn over and bake an additional 3. Remove the baking sheet from the oven.
- Meanwhile, in a saucepan, preheated over medium high heat, add in the miso paste, maple syrup, rice wine vinegar and mirin. Stir to combine.
- Reduce the temperature to simmer, and let the sauce reduce until thickened, about 15 minutes. This can also be done concurrently while the bacon bakes to save time!
- Brush the miso glaze on top of the bacon, and return it to the oven for 2-3 minutes, or until it is crispy.
- Remove the bacon from the oven and drain it on a paper towel lined plate. Set it aside.
KOREAN BBQ BURGERS
- In a large bowl combine beef, ginger, scallions/green onions, garlic, sesame oil, soy sauce, kosher salt and pepper. Take the mixture and form it into four 6-ounce patties about 1 inch thick.
- Preheat a cast iron skillet to medium high heat and add in the clarified butter. Place the burgers in the skillet and cook them about 4-5 minutes, until well browned on one side.
- Flip and glaze the burgers with the gochujang (Korean BBQ Sauce). Continue to cook the burgers for another 4-5 minutes or so, until they are done to your liking. During the last couple minutes, add the cheese to the top of the burger and allow it to melt.
- Assemble your burgers with lettuce, tomato, and any other condiments you like. Add burger, add miso candied bacon to the bun, top with other half of bun, and serve.
If possible, once the burgers are formed, allow them to chill in the fridge for 2-24 hours to allow the flavors to meld. If you don’t have this time available that is OK, too!
Lauren Grier – Modern Comfort Cooking. Page Street Publishing 2017.
Keywords: Burger, Beef, Recipe, BBQ, Bacon, Miso, Fusion