Big Muk Burgers with Special Yum Yum Sauce

End of the Road Recipes:

A teacher once told me that there would be a lot of burger flipping in my future. Apparently, he was right. I have dabbled in the art of burger flipping over the past decade and it has given me the opportunity to travel across the country, feed professional athletes, meet big names in the food and beverage industry, and have my recipes featured on national television, social media, and in print. The burger I am sharing today is a riff on another burger I did that was featured on The Chew.

From my experience in cooking contests, I learned that the burgers that do the best are the ones that follow current trends, yet still have that familiar, classic burger feel. My Big Muk is a take on the much-loved McDonald’s Big Mac. I went with a Korean flavor profile, but all of the elements reflect the original ingredients and layering. The addition of the bulgogi mushrooms is for a movement in the burger world to swap at least 25% of the meat in your burger for mushrooms. This helps create a more sustainable burger without having to sacrifice flavor.

The name of my burger is a play on the Korean term “mukbang.” Mukbang (pronounced mook-bong) is a Korean concept of eating over a broadcast. Some mukbang YouTube channels have millions of followers and feature hosts eating unusual foods or massive quantities in their videos. The videos are popular amongst lonely people who do not enjoy eating alone, or by those who experience autonomous sensory meridian response (ASMR) while listening to sounds that accompany eating.

Big Muk Burgers with Special Yum Yum Sauce

Ingredients:

Bulgogi Mushrooms:

1 tablespoon soy sauce

1 teaspoon honey

1 teaspoon grated fresh ginger

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

2 tablespoons thinly sliced green onions (dark green parts)

2 small cloves minced garlic

1 pinch coarse kosher salt

1 pinch coarse ground black pepper

1 tablespoon canola oil

5 ounces finely chopped shiitake mushroom caps

Quick Pickled Chili Cucumbers:

1/4 cup rice vinegar 

1/2 teaspoon coarse Kosher salt

1/4 teaspoons gochugaru chili flakes

1/2 English cucumber, sliced into 1/8 inch rounds 

Special Yum Yum Sauce:

1/2 cup mayonnaise

1 tablespoon sweet chili sauce

2 teaspoons honey

1/2 tablespoon gochujang

2 tablespoons reserved minced pickles

Buns and Burgers:

2 soft sesame buns plus 2 extra bottom buns

Canola oil for brushing 

12 ounces grass fed ground beef (80/20)

Reserved bulgogi mushrooms

For Assembly:

1/4 cup special yum yum sauce

3 tablespoons thinly sliced green onions (white and light green parts)

1/2 cup kimchi, sliced thinly and well-drained

2 large slices sharp cheddar cheese

6 slices reserved pickled cucumber slices

Instructions:

Bulgogi Mushrooms:

In a small bowl, stir together all ingredients except the canola oil and mushrooms. Place a large skillet over medium heat with the canola oil. Once hot, add the mushrooms and cook for 5-7 minutes or until tender, stirring occasionally. Stir in the bulgogi sauce and cook for another 2 minutes or until most of the liquid has been absorbed. Remove the mushroom mixture to a small bowl and set aside to cool.

Quick Pickled Chili Cucumbers:

In a medium bowl, whisk together the vinegar, salt, and gochugaru. Add cucumber slices and toss to coat, then let stand for 15 minutes. Mince enough cucumber slices to measure 2 tablespoons and reserve them for the sauce. Cover and chill remaining cucumber slices until serving.

Special Yum Yum:

In a small bowl, whisk together all ingredients. Cover and chill until serving.

Buns and Burgers:

Wipe out the skillet and place back over medium heat. Brush the cut sides of the buns lightly with oil, and fry for 1-2 minutes or until lightly toasted. Set aside. In a large bowl, mix together the beef and mushrooms just until combined. Form the meat mixture into 4 equal pieces and loosely form into balls. Cut out 8 six-inch squares of parchment paper. Place each ball of meat onto a separate parchment square and top with a second square. Using a heavy skillet or plate, smash meat into roughly 1/4 inch thick patties. Place the skillet back over medium heat. Remove top pieces of parchment and flip patties onto the skillet. Peel off remaining parchment. Fry patties (in batches if necessary) for 1 1/2-2 minutes per side for medium or until desired degree of doneness. 

For Assembly:

Place 2 bottom buns onto a plate or cutting board. Spread 1 tablespoon of sauce over each bun. Layer buns with half of the green onions and half of the kimchi. Using the residual heat from the skillet, fry both slices of cheese for 5-10 seconds or until just starting to melt. Remove cheese slices quickly with a spatula and drape over the kimchi. Top with patties and remaining bottom buns, cut side up. Repeat layers with remaining sauce, onion, and kimchi. Place 3 cucumber slices over each burger. Top with remaining patties and buns. 

Notes: 

Remaining sauce and cucumber slices can be covered and stored in the refrigerator for up to three days. 

Yield: 2 servings.