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Turkey Bibim Burger

Credits: Taste of Home

We don’t need a calendar to let us know that summer is finally here. The warmer weather, hints of fresh-cut lawns and smells of raging BBQ’s cover all the bases. 

It’s that time once again, to invite your family and friends over for the summer-kick off-BBQ.

Grilling skills are important, and over the years you have honed your technique into a near-perfect science. But now it’s time to elevate those culinary attributes to the next level.  

Introducing the Turkey Bibim Burger. 

This rendition of the classic turkey burger not only delivers a fantastic flavor but an impressive presentation as well. 

This burger is so pretty to look at, you might not want to eat it at all! (But let’s be realistic here.)

Perfectly grilled ground turkey sprinkled with exotic spices. Piled high with fresh, pickled veggies, and a deliciously soft fried egg

The origins of this entrée are derived from the classic Korean dish, Bibimbap. It is typically made with your choice of protein, fresh kimchi, fried egg, served with rice. It has existed within Korean culture for centuries and has continued to thrive. With highly customizable ingredients and interchangeable methods, this entrée has been adopted into various cultures all around the world.

Now, maybe you aren’t a master chef? That’s fine! This burger is simple in preparation, yet complex to the eye. These two aspects guarantee to yield satisfied bellies for all who attend.

First, you want to put your julienned carrots (long, thin slices) and cucumber into a small container. Add the vinegar and let the veggies sit for about 30 minutes. 

While that sits, mix your ground turkey with the furikake seasoning. Once combined, use your hands to create 4-5 large patties. Try to keep them thin so they are easier to cook. 

Next, set your grill (or large frying pan) to medium heat. Place your patties on the grill (or skillet), until they are cooked all the way through. This takes about 4 minutes.

While our patties are cooking, grab a separate skillet and set it to low heat. Melt butter in the skillet, and crack 4 eggs into it. Cook the eggs sunny-side-up style. Be sure to cook the whites all the way through, while leaving the yolk tender and runny. 

When everything is done cooking, take your buns, and spread the gochujang and mayo onto the bottom bun, set your burger. For the rest of the toppings, add in whichever order you please. (egg, pickled carrots, fried egg, nori, kimchi, cucumber, beansprouts)

There you go! 

See? Wasn’t as hard as you thought, was it? You have acquired yet another skill to add to your arsenal of culinary creations. The only thing we can’t help you with is getting your guests to leave. 

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