Bulgogi Burgers with Korean Cucumbers & Toasted Sesame Mayo
1 large English cucumber, thinly sliced (1/16th inch)
1 1/2 tsp. kosher salt
3 TBSP unseasoned rice vinegar
1 tsp. sugar
1 tsp. tamari or soy sauce
scant 1/2 tsp. red pepper flakes
3 TBSP minced green onions
6 TBSP mayonnaise
1 TBSP toasted sesame oil
1 1/2 TBSP hoisin sauce
1 bunch green onions, trimmed and minced
2 TBSP tamari or soy sauce
3 TBSP lightly packed dark brown sugar
1 1/2 TBSP minced fresh ginger
4 tsp. minced fresh garlic
1 TBSP oyster sauce
1 tsp. kosher salt
1 1/2 tsp. freshly ground mixed peppercorns
2 pounds ground chuck
1/4 cup sesame seeds
vegetable oil for grill rack
6 good quality sesame seed buns, split
Prepare a medium hot fire in a charcoal grill with a cover or preheat gas grill to medium high heat.
In a medium bowl, combine cucumbers and 1Â½ tsp. kosher salt, tossing well. Let stand at room temperature for 20 minutes. Drain and squeeze dry. Toss cucumbers with rice vinegar, sugar, 1 tsp. tamari, red pepper flakes and 3 TBSP minced green onions. Cover with plastic wrap and refrigerate until needed.
In a small bowl, whisk together mayonnaise, sesame oil and hoisin sauce. Cover with plastic wrap and refrigerate until needed.
In a large bowl, whisk together remaining 1 bunch green onions, 2 TBSP tamari, brown sugar, ginger, garlic, oyster sauce, 1 tsp. kosher salt and 1Â½ tsp. pepper. Gently but thoroughly mix in ground chuck and form mixture into 6 patties to fit the buns. Press sesame seeds onto the outside of burgers.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-6 minutes per side for medium. Place the buns, cut side down on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble burgers, spread the mayo mixture over the cut side of bottom buns, top with a burger, the cucumbers and the bun tops.