Bite-Size Bulgogi Burgers

• 1/2 pound rib-eye steak, sliced deli-thin
• 1/2 cup Ginger-Soy Marinade, (recipe below)
• 1 cup Coke or other cola
• 1 pound ground rib-eye steak
• vegetable oil or steak fat for seasoning grill
• 1 slices gouda, quartered
• 2 tablespoons butter, melted
• 8 brioche slider buns or Hawaiian dinner rolls
• 8 bamboo toothpicks
• 1 tablespoon olive oil
• 1 red onion, julienned
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1/4 cup mayonnaise
• 2 tablespoons classic Napa kimchee, drained and finely chopped
• 2 tablespoons seasoned rice wine vinegar
• 1 teaspoon minced garlic
• 2 tablespoons sesame oil
• sea salt and white pepper to taste
• 1/2 yellow onion, cut in quarters
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup mirin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/5 cup Coke or other cola
• 1/4 cup sesame oil

1. In a medium mixing bowl combine the rib-eye steak, Ginger-Soy Marinade, and cola.
2. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Meanwhile, make the Balsamic-Soy Onions: Heat a medium skillet over medium-high heat.
4. Add the olive oil and warm for 1 minute.
5. Add the red onion and saute for 2 to 3 minutes.
6. Add the soy sauce, balsamic vinegar, and salt and pepper and stir to combine.
7. Reduce the heat to mediumlow and let the onions caramelize until they attain a shiny sugary texture.
8. Remove from the heat and set aside.
9. Next, make the Kimche Aioli: In a food processor, combine the mayonnaise, Napa Kimchee, vinegar, and garlic.
10. Pulse and then drizzle in the sesame oil.
11. Season with salt and pepper.
12. Transfer to a bowl and set aside.
13. Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns.
14. Season with salt and pepper on both sides and heat an outdoor grill or grill pan over medium-high heat.
15. Cook the marinated rib-eye steak on the grill or grill pan, turning constantly with a spatula, for 4 to 5 minutes.
16. Transfer to a bowl and cover with aluminum foil to keep warm.
17. Scrape any residue from the grill with a grill brush and season it again for the beef patties.
18. Cook the beef patties on one side for 2 minutes.
19. Season with salt and pepper.
20. Flip over and place a piece of gouda on each patty.
21. Cook for another 2 to 3 minutes, until the burgers reach desired doneness and the cheese has melted.
22. Remove from heat and let rest.
23. Using a pastry brush, butter both sides of the brioche buns with the melted butter.
24. Toast on the grill for 1 to 2 minutes before assembling the burgers.
25. On the bottom bun, spread a dollop of Kimchee Aioli, and then place a patty on top.
26. Slather with some Balsamic-Soy Onions and add some rib-eye steak.
27. Spread another dollop of the Kimchee Aioli on the top half of the brioche bun and place the bun on top of the steak.
28. Repeat to create 8 burgers in all.
29. Spear each burger with a bamboo toothpick through the middle.
30. Transfer to serving platter and serve immediately.

deli, gingersoy marinade, cola, vegetable oil, gouda, butter, buns, toothpicks, olive oil, red onion, soy sauce, balsamic vinegar, mayonnaise, kimchee, rice wine vinegar, garlic, sesame oil, salt, yellow onion, fresh ginger, fresh garlic, soy sauce, brown sugar, mirin, garlic, onion powder, black pepper, cola, sesame oil

Taken from www.foodrepublic.com/recipes/bite-size-bulgogi-burgers-recipe/ (may not work)