Bulgogi Burger

SERVES
2
PREP TIME
2 hours
COOK TIME
30 minutes

Ingredients

OZO® Plant-Based Burgers 2 each
White onion, thinly sliced ½ medium
Gochujang paste 3 tablespoons
Asian pear, peeled and grated 1 medium
Fresh ginger, grated 1 teaspoon
Garlic cloves, grated 6 cloves
Soy sauce ⅓ cup
Sesame oil 2 tablespoons
Sesame seeds 1 tablespoon
Granulated sugar 1 tablespoon
Burger buns 2 buns
Eggs 2 eggs
Pickled Daikon (Recipe Below)
Gochujang Mayo (Recipe Below)
Kimchi (Recipe Below)
Plant-based Burger Patties

Directions

Step 1
To make the Bulgogi: In a large bowl, combine OZO Plant-Based Burger, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar. Toss until meat is well coated. Cover bowl with plastic wrap and transfer to refrigerator to marinate for at least 2 hours.
Step 2
Make the Pickled Daikon, see recipe below.
Step 3
Make the Gochujang Mayo, see recipe below.
Step 4
Make the Kimchi, see recipe below.
Step 5
Transfer the OZO Plant-Based Bulgogi Burger and its marinade to a medium-sized sauté pan. Cook for approximately 20 minutes. Remove from heat.
Step 6
Grill or sauté the Marinated OZO Plant-Based Burgers for 4 minutes each side, reaching an internal temperature of 165F.
Step 7
In a separate sauté pan, fry the eggs to your desired liking (sunny side, over medium, over hard, etc.)
Step 8
Toast burger bun.
Step 9
Spread gochujang mayo on both sides of bun.
Step 10
Place OZO Plant-Based Burger onto the bottom bun.
Step 11
Place Daikon Relish, Bulgogi, Kimchi, and fried egg onto the burger and serve.

Ingredients

Daikon radish, peeled, halved, and thinly sliced 1 small
Kosher salt 1 tablespoon
Hot water ½ cup
Rice vinegar ½ cup
Granulated sugar ¼ cup

Directions

Step 1
In a large bowl, toss the daikon radish and salt until fully coated.
Step 2
Leave at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid.
Step 3
Transfer the daikon to a mesh strainer and rinse thoroughly with cold water.
Step 4
Return the drained daikon to the bowl and add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved.
Step 5
Cover with plastic wrap and leave at room temperature for at least 2 hours.

Note

The daikon will keep in an airtight container in the refrigerator for up to 1 week.

Ingredients

Mayonnaise 1 cup
Gochujang paste 2 tablespoons
Rice vinegar 1 tablespoon
Sesame oil 2 teaspoons
Kosher salt ½ teaspoon

Directions

Step 1
In a medium bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and salt.
Step 2
Set aside until ready to use.

Ingredients

Scallion, thinly sliced ½ cup
Sesame seed 1 tablespoon
Carrot, shredded ¼ cup
Cucumber, thinly sliced ½ cup
Sesame oil 1 tablespoon

Directions

Step 1
In a medium bowl, mix scallion, sesame seed, carrot, cucumber, and sesame oil.
Step 2
Set aside until ready to use.

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