KOREAN BARBEQUE BANH MI BURGER

Submitted by ROBERT SCHRAM


About the cook: Robert Scram- Executive Chef of Mountain Food and Beverage at the Keystone Resort in Keystone, Colorado. He was responsible for six restaurants from cafeteria-style dining to fine dining. He moved from Keystone Resort to the Village at Breckenridge Resort and held the position of Executive Chef. He created various restaurant concepts for seven restaurants and was responsible for 36,000 square feet of banquet facilities. In 1996, he became a school food service director at a small school district that had a student population of 900. In 2001, Robert took the position of food service director at the Cutler-Orosi Joint Unified School District where he and his team took the District’s food service budget from 1.2 million dollars to 2.3 million dollars in two years and continued to grow the foodservice program. In 2007, Robert joined the team at the Clovis Unified School District. Under Robert’s direction, the Campus Catering team served 250,000 additional meals over the previous year and had a fund balance at the year’s end of over one-half million dollars. In 2008 the year-end fund balance was $1.2 million dollars. Robert Continues to develop forward-thinking food choices for the students of the district.

About the dish: Blended ethnicity burger



National Origin: US

Serves: 6

Estimated Time: 30 to 60 Minutes

Ingredients:

Burger preparation:
Ground pork 1.5 pounds
Mushrooms, crimini 8 ounces
Olive oil 2 Tablespoons
Season salt 1 teaspoon
Garlic 2 cloves chopped
Ginger root ½ teaspoon
Sesame oil 1 teaspoon
Soy sauce 1 teaspoon
Pepper black ¼ teaspoon


Korean barbecue sauce:
Soy sauce ¾ cup
Sugar brown ¾ cup
Vinegar rice ¼ cup
Garlic 3 cloves chopped
Sriracha 2 teaspoons
Sesame oil 1 1/4 teaspoon
Ginger root 1 teaspoon
Pepper black ½ teaspoon
Cornstarch 2 Tablespoons
Honey 1 Tablespoons


Slaw topping:
Carrot Julianne 4 ounce
Daikon Julianne 4 ounce
Vinegar 1 cup
Sugar ½ cup
Peppers jalapeno 1 pepper
Cilantro chopped fine 2 Tablespoons
Shallots raw chopped fine 2 Tablespoon

Preparation:

Preparation:
Burger preparation:
Ground pork 1.5 pounds
Mushrooms, crimini 8 ounces
Olive oil 2 Tablespoons
Season salt 1 teaspoon
Garlic 2 cloves chopped
Ginger root ½ teaspoon
Sesame oil 1 teaspoon
Soy sauce 1 teaspoon
Pepper black ¼ teaspoon

Sliced mushrooms. Place mushrooms, olive oil, and season salt in a bowl and toss well. Place on a sheet pan in a thin layer and cook in a 350-degree oven for 15 minutes. Cool mushrooms, puree in a food processor to the texture of ground beef.
Add ground beef and mushroom mixture to a large bowl and mix well.
Add all of the other ingredients above for the burger and carefully combine the spices and seasonings into the meat. Make sure this is well incorporated so that you don’t have flavor spots in your burgers.
Portion out 4, 6-ounce patties about an inch thick and large enough to fit the burger bun. Place the patties on a sheet pan lined with waxed paper wrap with plastic wrap and refrigerate for a minimum of one hour to develop flavors.
Korean barbecue sauce:
Soy sauce ¾ cup
Sugar brown ¾ cup
Vinegar rice ¼ cup
Garlic 3 cloves chopped
Sriracha 2 teaspoons
Sesame oil 1 1/4 teaspoon
Ginger root 1 teaspoon
Pepper black ½ teaspoon
Cornstarch 2 Tablespoons
Honey 1 Tablespoons

Add all ingredients into the pan including the cornstarch, and whisk to blend, place over medium heat, and allow the sauce to simmer for a few minutes until it becomes glossy and thick.
Slaw topping:
Carrot Julianne 4 ounce
Daikon Julianne 4 ounce
Vinegar 1 cup
Sugar ½ cup
Peppers jalapeno 1 pepper
Cilantro chopped fine 2 Tablespoons
Shallots raw chopped fine 2 Tablespoon

Mix vinegar and sugar well to dissolve all sugar, add carrot and daikon and let rest 30 minutes refrigerated. When ready to prepare drain vinegar and sugar mixture add jalapenos, shallots, and cilantro. Serve immediately.
Preparation steps for cooking the burger. Heat grill to medium-high, once the grill is hot Brush lightly with 2 ounces of vegetable oil and place burgers on the grill cook the burger for three to four minutes per side allow the burgers to rest for five minutes. Glaze burgers with barbecue sauce putting a heavy coat on the burgers completely cover the surface.
Burger bun:
Burger buns 4 each
Butter 4 tablespoons
Brush each bun with one tablespoon of butter and grill on the grill over medium heat for one minute.
Place burger on a toasted bun and top with slaw mixture jalapenos and cilantro. Enjoy!

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