Korean Steak Burger

Korean Steak Burger
16 servings


Ingredients Weights Measures
Caramelized Onions
yellow onions, sliced 1 lb. 1 qt.
oil 1.3 fl oz 2-2/3 Tbsp.
A.1. Original Sauce 9 fl oz 1 cup
red cabbage, shredded 8 oz. 2 cups
green cabbage, shredded 8 oz. 2 cups
red bell peppers, roasted, cleaned, sliced thin 4 oz. 1 cup
scallions, thinly sliced 1 oz. 1/2 cup
light brown sugar, packed 3.75 oz. 1/2 cup
red wine vinegar 4 fl oz 1/2 cup
A.1. Original Sauce 4.5 fl oz 1/2 cup
Sriracha sauce (hot chili sauce) 1.6 oz. 2-2/3 Tbsp.
crushed red pepper - 2-2/3 Tbsp.
Burger Patties
ground chuck 6 lb. -
soy sauce 8 fl oz 1 cup
gingerroot, minced 1.4 oz. 1/2 cup
garlic, minced - 4 tsp.
ground black pepper - 4 tsp.
Sandwich Assembly
sesame seed hamburger buns - 16 each
Boston lettuce leaves - 16 each
eggs, cooked sunny side up 27.2 fl oz 16 each
sesame seed, toasted - 4 tsp.
fresh chives, thinly sliced - 4 tsp.
won ton wrappers, cut into thin strips, fried 8 oz. 1 qt.


CARAMELIZED Onions: Cook onions in hot oil in skillet on medium-low heat until caramelized, stirring frequently. Stir in steak sauce.

COMBINE first 4 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.

BURGER Patties: Mix ingredients just until blended; shape into 16 (6-oz.) patties (or shape into 1 [6-oz.] patty for trial recipe).

FOR each serving: Grill 1 Burger Patty to desired doneness. Fill 1 bun with 1 Tbsp. Caramelized Onions, 1 Burger Patty, 1/3 cup Slaw, 1 lettuce leaf, 1 egg, 1/4 tsp. each sesame seed and chives, and 1/4 cup won ton strips.

Kraft Kitchens Tips

Prepare using A.1. Thick & Hearty Steak Sauce.
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Nutritional Information

Nutrition Information

Total fat
 35 g
Saturated fat
 11 g
 300 mg
 1990 mg
 50 g
Dietary fiber
 3 g
 16 g
 46 g
Vitamin A
 20 %DV
Vitamin C
 40 %DV
 20 %DV
 40 %DV