Ingredients
6
6 servings
- •½ cup rice vinegar
- •½ cup water
- •2 tablespoons raw cane sugar
- •1 teaspoon sriracha sauce
- •1 small cucumber, thinly sliced
- •½ small red onion, sliced into petals
- •1 pound lean ground beef
- •⅔ cup reduced-sodium soy sauce
- •½ cup brown sugar
- •3 green onions, chopped
- •2 teaspoons sesame oil
- •1 tablespoon sriracha sauce
- •1 teaspoon garlic puree
- •1 teaspoon ginger paste
- •6 sesame seed burger buns
Instructions
- Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
- Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.
Nutritional Facts
Per 6 servings
- Calories: 402
- Carbohydrate: 49g
- Fat: 14g
- Fiber: 2g
- Protein: 19g
- Sugar: 23g
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