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Honey Bulgogi Sliders

YIELD: Makes 2 servings

INGREDIENTS

For Bulgogi:

1/2 lb. - ground beef

1/4 tsp. - kosher salt

1/4 tsp. - black pepper

4 T - soy sauce

2 T - honey

1/2 tsp. - minced garlic

1 - scallion, thinly sliced

For Sriracha Mayonnaise:

1 T - honey

1 T - Sriracha hot sauce

1 T - rice wine vinegar

1/2 cup - mayonnaise

1 tsp. - sesame oil

For Assembly:

3 T - vegetable oil

4 - slider buns

2 leaves - romaine lettuce, sliced

2 T - red onion, thinly sliced

2 T - pickle slices

DIRECTIONS

In a bowl, add all ingredients for the bulgogi and mix well. Form into 4 even patties and flatten to make them the size of the slider bun. Set aside, covered.

In a separate bowl, combine all the ingredients for the sriracha mayonnaise. Whisk well until it is evenly blended. Set aside, covered.

In a large sauté pan, preheat the pan until small wisps of smoke appear. Over medium-high heat, add the vegetable oil and sear the bulgogi patties to the desired doneness. Remove and drain on a paper-towel-lined plate.

To assemble, spread the sriracha mayonnaise on each half of the slider bun.

Place the bulgogi patty on the base bun, topped with romaine lettuce, red onions, and pickle slices. Place the top bun to cover.

Serve immediately.

Recipe developed by Chef Wook Kang for the National Honey Board.