RECIPE: Bulgogi Smash Burgers with Kimchi Mayo & Beef and Potato Tacos

- Chef Curtis Stone joined us on Good Day LA with two trendy and delicious recipes you can learn to cook in the next five minutes!

Curtis will be cooking at the newly remodeled Gelson's in Century City on Aug. 3 from 11:30 a.m. to 4:30 p.m.

Get the recipes below.

Bulgogi Burgers with Kimchi Mayo

Serves: 4
Prep Time: 30 minutes
Cook Time: 6 minutes

Ingredients
1/2 cup kimchi, drained, finely chopped 
1/2 cup mayonnaise 
2 tbs. soy sauce
2 tbs. light brown sugar
1 1/2 tsp. finely grated fresh ginger
3/4 tsp. toasted sesame oil
1 lb. Korean Barbecue Seasoned 85% Lean Ground Beef
4 hamburger buns, toasted
1 cup shredded cabbage
1/2 cup fresh cilantro leaves and tender stems
1 green onion, thinly sliced

Method
1. In small bowl, mix kimchi and mayonnaise. Season with salt and set aside.
2. Prepare grill for medium-high heat. In medium bowl, whisk soy sauce, sugar, ginger, and oil until sugar dissolves.
3. Divide beef into 4 equal-sized patties. Using thumb, make indentation in center of patties. 
4. Grill patties 3 minutes, or until grill marks form on first side. Turn patties over, generously brush with some soy sauce mixture, and continue grilling 3 minutes, or until patties are cooked through but still juicy. 
5. Spread mayonnaise over cut sides of buns and place cooked patties on bottom buns. Brush with more soy mixture. Top with cabbage, cilantro, and onion. Cover with bun tops and serve.

Beef and Potato Tacos 

Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients
1/4 cup olive oil, divided
1 lb. russet potatoes, cut into 1/4-inch dice
1 lb. Taco Seasoned 85% Lean Ground Beef
1/2 onion, diced 
2 garlic cloves, finely chopped
1 tbs. tomato paste
2 tsp. unbleached all-purpose flour
12 corn tortillas, warmed
Accompaniments: shredded cabbage, diced tomato, queso fresco, chopped cilantro, sour cream, lime wedges

Method
1. Heat large nonstick skillet over high heat. Add 3 tbs. oil. When hot, add potatoes and sauté 22 minutes, or until golden. Season with salt. 
2. Meanwhile, heat another large skillet over high heat. Add 1 tbs. oil. When hot, add beef and sauté, breaking up meat, for 3 minutes, or until cooked through. Using slotted spoon, transfer beef to bowl. 
3. Return skillet to medium heat. Add onions, garlic, and 1 tsp. salt. Sauté 3 minutes, or until onions are tender. Stir in beef, tomato paste, flour, and 2/3 cup water. Cook 1 minute, or until sauce clings to beef. Stir in potatoes. Season with salt. 
4. Divide filling among tortillas. Top with cabbage, tomatoes, queso fresco, cilantro, and sour cream. Serve with limes.

NOTE: We mixed 1 lb. of ground beef with 22g Taco Spice Mixture.


 

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