A truly delightful mashup of flavors hits your tastebuds with this Korean BBQ Burger with Miso-Candied Bacon! Climbing Grier Mountain’s new cookbook is the ultimate in flavor combos you never knew were possible, and they are ALL equally tantalizing and delicious!
It’s a wonderful thing when you have friends that clearly love what they do and you can see it on the daily. I’m so very lucky to count this lady as one of my dearest blogging friends, my favorite travel partner and seriously insane crusher of the flavor mashups. Having known Lauren since we first started blogging (omg 7 years ago?!?!) we became fast friends and the universe seemed to keep putting us in each other’s paths. Thank you, Universe!
And now, she has written quite possibly the most insane cookbook – Modern Comfort Cooking: Feel-Good Favorites Made Fresh and New – that takes every conceivable flavor combination from around the world and puts it together in your favorite comforting dishes. So far, this is the THIRD recipe I have cooked from the book. I’ve only gotten around to finally putting ONE on the blog, because I couldn’t decide which one I loved most. I am NOT even close to kidding.
The first recipe I made was the Indian Chicken Pot Pies. Ben, the self proclaimed curry hater, gobbled them up and requested them again. Kid. You. Not. They reminded us of our time in the UK with curries abound.
Then, there were the Mumbi Shrimp Tacos. Yeah, hello!!
FINALLY, these Korean BBQ Burgers with Mis0 Candied Bacon. Never does a day go by that a burger isn’t top of my list of favorite foods, and this one is no exception. The flavors are so well combined, the burger is fresh, flavorful, and easy. Everything sounds labor intensive, but it’s not. A couple extra steps definitely make this recipe transcendent.
I am so beyond proud of her accomplishments. She is one of the funniest, most dedicated, and driven people I know. Not to mention the kindest. This blogging thing has been a transformational part of my life, and brought me friends from all over the country and world. I’m just lucky enough that she was one of them.
Be sure to get a copy or two for yourself and your dearest foodie friends! You will not be able to put this one down! And you know how I know. Don’t trust just me, OPRAH says so too!!
Korean BBQ Burgers with Miso Candied Bacon
Miso- Candied Bacon
- 1/2 pound Bacon, or about 10 slices
- 1/2 cup White Miso Paste
- 1/4 cup Pure Maple Syrup
- 1 cup Rice Wine Vinegar
- 3/4 cup Mirin (rice seasoning)
Korean BBQ Burgers
- 1 1/2 pound Lean Ground Beef
- 1 1/2 Tbsp Freshly Grated Ginger
- 1/4 cup Chopped Scallions/Green Onions
- 2 Cloves Garlic, minced
- 1 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Pepper
- 3 Tbsp Clarified Butter/Ghee
- 1/4 cup Gochugjang (Korean BBQ Sauce)
- 4 Slices Cheese
- 4 Brioche Buns
Miso Candied Bacon
Preheat Oven to 375 Degrees.
Line a bakingsheet with foil. Place the bacon on top of the foil. Bake it for about 7 minutes, then turn over and bake an additional 3. Remove the baking sheet from the oven.
Meanwhile, in a saucepan, preheated over medium high heat, add in the miso paste, maple syrup, rice wine vinegar and mirin. Stir to combine. Reduce the temperature to simmer, and let the sauce reduce until thickened, about 15 minutes. This can also be done concurrently while the bacon bakes to save time!
Brush the miso glaze on top of the bacon, and return it to the oven for 2-3 minutes, or until it is crispy. Remove the bacon from the oven and drain it on a paper towel lined plate.
Set it aside.
Korean BBQ Burgers
In a large bowl combine beef, ginger, scallions/green onions, garlic, sesame oil, soy sauce, kosher salt and pepper. Take the mixture and form it into four 6-ounce patties about 1 inch thick. Preheat a cast iron skillet to medium high heat and add in the clarified butter. Place the burgers in the skillet and cook them about 3-4 minutes per side. Flip and glaze the burgers with the gochugjang (Korean BBQ Sauce). Continue to cook the burgers for another 3 minutes or so, until they are done to your liking. In the last five minutes, add the cheese to the top of the burger and allow it to melt.
Assemble your burgers with lettuce, tomato, and any other condiments you like. Add burger to the bun and serve.
*NOTE* – If possible, once the burgers are formed, allow them to chill in the fridge for 2-24 hours to allow the flavors to meld. If you don’t have this time available that is OK, too!
Lauren Grier – Modern Comfort Cooking. Page Street Publishing 2017.
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