prep time: 6 minutes
Cook time: 20 minutes
-1 lb./ .5Kg ground beef (or beef patties, veggie burgers, or beyond meats patties)
-white hamburger buns
-salt and pepper, to taste
-small cucumber, julienned into thin strips
-small carrot, julienned into thin strips
-1/4 cup/60ml spinach
-1/2 cup/120 ml bean sproats
-4 large eggs
-1 tbsp/15ml gochujang
-1 tbsp/ 15 ml toasted sesame seeds
-1 tbsp/15 ml sugar
-1 tbsp/15 ml water
-1 tbsp/15 ml sesame seeds
-1 tsp/5 ml rice vinegar or vinegar
-1/2 tsp/2.5ml minced garlic
In a small bowl, mix all ingredients for your bibim sauce and separate (you can make more sauce to add it to the burger at the end, but you don't need to). Add your sauce mix to your beef and mix well, to incorporate. Shape the ground beef into thin patties. Cover the patty with wax paper and freeze it (if you're using vegan, premade patties, just add the sauce at the end).
Before cooking your patties, blanch the spinach and bean sprouts. Get a big pot and add some water and a handful of salt. First blanch the bean sprouts for 30 seconds and remove from the water. Then blanch the spinach for 10-15 seconds and remove. Season both separately with salt and pepper, minced garlic, and sesame oil.
When you're ready to prepare the burger, preheat a large skillet over medium heat.
Add burger to the buns and toast. Fry your eggs in a pan to your desired doneness.
Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3-4 minutes per side until you've reached your desired doneness. Arrange the carrots and cucumber on the bottom bun. Place the spinach and bean sprouts on the top side of the bun. When the beef is ready, stack it on the bottom bun and top with the egg, and if you like, add some extra bibim sauce or sriracha sauce. Top off the burger with the top bun, being careful not to spill the condiments. Enjoy!