Bulgogi Smashed Burger Salad
Prep Time
Cooking Mode
For pickled daikon:
1 1⁄2 cups daikon radish, peeled and diced into 1⁄2-inch cubes
1 cup white vinegar
1⁄2 cup water
1⁄4 cup granulated sugar
1⁄4 tsp salt
For Bulgogi dressing:
1⁄4 cup canola oil
3 tbsp apple cider vinegar
1 tbsp toasted sesame seeds
1 tbsp soy sauce
2 tsp roasted sesame oil
1 tsp golden yellow sugar, lightly packed
1 small garlic clove, finely grated
1⁄2 tsp finely grated ginger
1⁄8 tsp salt
For salad:
3 Compliments Smash Burgers
4 cups thinly sliced Napa cabbage
4 cups torn red leaf lettuce
2 Persian cucumbers, thinly sliced into rounds
1⁄2 Asian pear, thinly sliced into wedges
2 green onions, ends trimmed and thinly sliced
1 tsp toasted sesame seeds
For pickled daikon:
1 1⁄2 cups daikon radish, peeled and diced into 1⁄2-inch cubes
1 cup white vinegar
1⁄2 cup water
1⁄4 cup granulated sugar
1⁄4 tsp salt
For Bulgogi dressing:
1⁄4 cup canola oil
3 tbsp apple cider vinegar
1 tbsp toasted sesame seeds
1 tbsp soy sauce
2 tsp roasted sesame oil
1 tsp golden yellow sugar, lightly packed
1 small garlic clove, finely grated
1⁄2 tsp finely grated ginger
1⁄8 tsp salt
For salad:
3 Compliments Smash Burgers
4 cups thinly sliced Napa cabbage
4 cups torn red leaf lettuce
2 Persian cucumbers, thinly sliced into rounds
1⁄2 Asian pear, thinly sliced into wedges
2 green onions, ends trimmed and thinly sliced
1 tsp toasted sesame seeds
Directions
1Preheat a clean, oiled grill to medium-high.
2To prepare pickled daikon, add daikon to a 1L mason jar. Set aside. In a small saucepan, combine vinegar, water, sugar and salt. Set over medium-high heat, stirring constantly, 1 min or until sugar is dissolved. Immediately pour over daikon. Cover with lid and refrigerate, 1 hr, up to overnight.
3To prepare dressing, in a small bowl, whisk oil with vinegar, sesame seeds, soy, sesame oil, sugar, garlic, ginger and salt to combine. Set aside.
4To prepare salad, grill burger patties from frozen, with the lid closed, 5 to 7 min per side or until burgers reach an internal temperature of 160°F (71°C). Set aside.
5Layer cabbage with lettuce, cucumbers and pear on a large platter. Drain half of daikon from pickling liquid, then scatter over top. Drizzle over half of dressing. Slice each burger into thirds, then lay over the top. Drizzle with a few more spoonfuls of dressing. Sprinkle it with green onions and sesame seeds. Serve with remaining dressing and daikon.
Disclaimer
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Personal Note
Personal Note
