Bulgogi Burger with Truffle Parmesan Corn on the Cob
Prep time: 5 min | Cook time: 10 min | Yields: 4 Burgers
1½ lb ground chuck
6 Tbsp Bulgogi Seasoning
1 Tbsp vegetable oil
2 tsp kosher salt
½ tsp ground white pepper
4 each hamburger buns
Mix ground chuck and 5 tablespoons of the Bulgogi Seasoning together by hand to evenly blend in spice. Refrigerate for at least 3 hours, or overnight.
Preheat a charcoal or gas grill to medium heat. Brush the vegetable oil over the grates to prevent sticking. Form the ground chuck into 4 thick patties.
Season the burgers with salt and pepper, grill to preferred doneness, about 10 minutes for medium rare. Sprinkle the additional one tablespoon of Bulgogi Seasoning over the burgers. Serve on hamburger buns with your favorite condiments. For an interesting twist on a Korean burger, include Kimchee as one of the toppings.
Prep time: 5 min | Cook time: 55 min | Servings: 4
Preheat a charcoal or gas grill to medium low heat. Leave corn in the husks, and roast on the grill for 40 to 50 minutes, turning occasionally until cooked through. Remove from grill, let cool enough to peel off husks.
In a small pot, melt the butter, and whisk in the Truffle Parmesan & Black Garlic Seasoning. ( you can do this directly on the grill as well).
Place the cleaned corn ears on the grill, turning every few minutes to get a light char all around the ears. Remove from the grill onto a plate, and generously slather the corn with the seasoned butter, and sprinkle with salt. Serve hot, with any extra butter on the side.
4 each Ears of corn
6 Tbsp Unsalted Butter
2 tsp Kosher salt