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Ingredients

½ cup rice vinegar ½ cup water 2 tablespoons raw cane sugar 1 teaspoon sriracha sauce 1 small cucumber, thinly sliced ½ small red onion, sliced into petals 1 pound lean ground beef ⅔ cup reduced-sodium soy sauce ½ cup brown sugar 3 green onions, chopped 2 teaspoons sesame oil 1 tablespoon sriracha sauce 1 teaspoon garlic puree 1 teaspoon ginger paste 6 sesame seed burger buns

Nutrition Info

402 calories carbohydrate: 49 g cholesterol: 45.6 mg fat: 14.3 g fiber: 2 g protein: 18.8 g saturatedFat: 4.8 g servingSize: - sodium: 1408.6 mg sugar: 23.1 g transFat: : - unsaturatedFat: : -

Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease, return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

6 sloppy bulJoegis

Tired of the same old boring Sloppy Joes? Change things up with this Korean twist.