Editor’s note: This article was originally published May 8, 2013
In today’s food section, I answered three reader questions, including this one about a burger recipe from the popular food truck Chi’lantro. Click here to find the answers about how to make Central Market’s shrimp remoulade and where to buy sake kasu in Austin.
Chi’Lantro makes these awesome bulgogi burgers that I’d love to try at home. Recipe?
It just so happens that the recipe for Chi’lantro’s Hawaiian Bulgogi Burger was recently printed in a book from James Cunningham, the host of the Cooking Channel food trailer travel show “Eat St.” Recipes from several other Austin food trailers, including East Side King and the Jalopy, appear in the book, including the stories of how they started and built a niche for themselves. Chilantro’s pineapple-topped burger made with marinated beef is served as a special on its menu, but it’s a good start for trying bulgogi-style burgers at home.
Hawaiian Bulgogi Burger
1 onion, finely chopped
2 Tbsp. minced garlic
1 tsp. minced ginger
3/4 cup plus 2 Tbsp. soy sauce
1/4 cup sugar
2 Tbsp. vinegar
2 tsp. sesame oil
2 lb. thinly sliced rib-eye steak
2 Tbsp. sriracha sauce
1 Tbsp. shichimi powder
1 cup mayonnaise
6 pineapple rings
6 sesame buns
Shredded cheddar jack, Monterey Jack cheeses, for garnish
Sliced onions, green leaf lettuce, Napa cabbage and tomatoes, for garnish
For the bulgogi: In a food processor, combine onion, garlic, ginger, soy sauce, sugar, vinegar, and sesame oil. Process until onion is finely minced. Place rib-eye in a resealable plastic bag and add marinade. Marinate, refrigerated, turning once or twice, for 24 hours.
For the spicy mayo: Whisk sriracha and shichimi powder into mayonnaise. Refrigerate until needed.
Preheat flattop grill or griddle to high. Remove rib-eye from marinade (discarding marinade). Grill until nearly desired doneness, turning once. Meanwhile, grill onions and pineapple rings next to meat until lightly charred. Push meat and onions into 6 portions. Sprinkle with cheddar jack and Monterey Jack. (The melting cheese holds the meat and onions together like a patty.) Meanwhile, toast buns.
Divide lettuce and cabbage among bottom halves of toasted buns. Top with patties. Garnish with grilled pineapple rings and tomatoes.
— From “Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks” by James Cunningham ($20, Pintail)