- Level
- easy
- Prep Time
- 1 h 35 m
- Total Time
- 1 h 45 m
- Serves
- 4
Ingredients
- For pickled daikon:
- 1 1⁄2 cups
- daikon radish, peeled and diced into 1⁄2-inch cubes
- 375 ml
- 1 cup
- white vinegar
- 250 ml
- 1⁄2 cup
- water
- 125 ml
- 1⁄4 cup
- granulated sugar
- 60 ml
- 1⁄4 tsp
- salt
- 1 ml
- For Bulgogi dressing:
- 1⁄4 cup
- canola oil
- 60 ml
- 3 tbsp
- apple cider vinegar
- 45 ml
- 1 tbsp
- toasted sesame seeds
- 15 ml
- 1 tbsp
- soy sauce
- 15 ml
- 2 tsp
- roasted sesame oil
- 15 ml
- 1 tsp
- golden yellow sugar, lightly packed
- 5 ml
- 1 small
- garlic clove, finely grated
- 1⁄2 tsp
- finely grated ginger
- 2 ml
- 1⁄8 tsp
- salt
- 0.5 ml
- For salad:
- 3
- Compliments Smash Burgers
- 4 cups
- thinly sliced Napa cabbage
- 1 L
- 4 cups
- torn red leaf lettuce
- 1 L
- 2
- Persian cucumbers, thinly sliced into rounds
- 1⁄2
- Asian pear, thinly sliced into wedges
- 2
- green onions, ends trimmed and thinly sliced
- 1 tsp
- toasted sesame seeds
- 5 ml
Directions
Step 1
Preheat a clean, oiled grill to medium-high.
Step 2
To prepare pickled daikon, add daikon to a 1L mason jar. Set aside. In a small saucepan, combine vinegar, water, sugar and salt. Set over medium-high heat, stirring constantly, 1 min or until sugar is dissolved. Immediately pour over daikon. Cover with lid and refrigerate, 1 hr, up to overnight.
Step 3
To prepare dressing, in a small bowl, whisk oil with vinegar, sesame seeds, soy, sesame oil, sugar, garlic, ginger and salt to combine. Set aside.
Step 4
To prepare salad, grill burger patties from frozen, with the lid closed, 5 to 7 min per side or until burgers reach an internal temperature of 160°F (71°C). Set aside.
Step 5
Layer cabbage with lettuce, cucumbers and pear on a large platter. Drain half of daikon from pickling liquid, then scatter over top. Drizzle over half of dressing. Slice each burger into thirds, then lay over the top. Drizzle with a few more spoonfuls of dressing. Sprinkle it with green onions and sesame seeds. Serve with remaining dressing and daikon.
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