https://thecozyapron.com/korean-bbq-burger/
Ingrid Beer posted this wonderful burger and I got to tell you it’s not the same old burger. There is some nice big bold flavors.
This post has everything you need. Seasonings for the burger meat. Of course, beef is king. For now while it’s affordable. For red meat you could use bison, elk, or venison or whatever else is in your budget. White meat could be pork, turkey, or chicken. Of course, goat or ostriche is acceptable. Here’s the exception, for those who live in the North I say go all out here after it’s not like you are getting a porterhouse.
Buns hun…. What kind of buns do you like? This will be the last cookout till next summer for those of us who live in the North. I highly recommend toasting buns on the grill.
This post has a recipe for both barbecue and mayo sauce so we can move on the the toppings. Kimchi is the base for this slaw. Adjust for the heat level you are comfortable with.
Sides. No barbecue is complete without sides. Here’s where I would skip the usual suspects. A cold noodle salad would be great. You could grill off some veggies like bok choy.
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