Wednesday, June 13, 2012

Kalbi Burger with Crispy Shallots, Mushrooms, Grape Tomatoes and Sweet Peppers

I had a fabulous kalbi burger recently, and Stella was just asking when I might make some for dinner.  With Father's Day around the corner and summertime backyard barbecue season  in play, I thought a quick post would be in order.  The burger is the easy part, the dressings, depending on your choices, are more work.  I went with Maui onion sweet bread rolls for the bun, crispy shallots, sautéed mushrooms, grilled grape tomatoes, grilled sweet cherry peppers and Beecher's Flagship Cheddar.


For the burger (making 6 big burgers)
2 1/2 pounds American Kobe Style ground beef
2/3 cup kalbi marinade
A couple things on these ingredients...  I go to Uwajimaya, here in Seattle for the Kobe Style beef.  It, of course, is not true Kobe beef, but it is more fatty and well marbled like Kobe beef is. 
I debated on making my own kalbi marinade from scratch, but then went for a jarred brand.  As it turns out, it was delicious and easy.  
Several hours ahead, mix together the ground beef and kalbi marinade.  Let rest in the refrigerator.  When ready to cook, form the beef into patties.  I find the looser you pack the burger, the more tender it is and the less it shrinks. Think more air, less hockey puck.
Grill the burgers over high heat to your desired temperature.  Be watchful of flame ups as there is a good fat content in the burger.  Reduce the heat once you put the cheese on to melt.


For the bun, I bought the Maui onion sweet bread rolls, also from Uwajimaya, but an equally good alternative would be a brioche bun.  Heat the bun up in the oven at 325f for 5-7 minutes.
For the crispy shallots:
6-8 Shallots, peeled and thinly sliced in rounds
2 cups canola oil


Heat oil to 220f in a medium cast iron pot.  Add shallots and fry for about 20-25 minutes until they are golden brown.  Turn heat up or down to maintain 220-250f temperature in the oil.  Drain on paper towels and let cool.  Store in an air tight container for up to several days.


For the mushrooms, I sautéed thinly sliced white button mushrooms in olive oil until softened.  The sweet cherry peppers were Mezetta brand.  The peppers and grape tomatoes were grilled alongside the burgers. 


That was one outstanding burger!  For an even bigger blast, brush a little of the kalbi marinade on top of the burger while grilling.  Burger love. 

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