I have been on a cooking marathon since finals finished, which includes revisiting old favorites such as this burger from Serious Eats. This burger features bulgogi sauce, kimchee mayo, and pickled daikon, and, of course, I made adjustments. You can get away with half the soy sauce and half the mayo in the condiment preparations. The directions don’t state to season the meat, which I think is a mist step. I use some general burger seasoning and soy sauce to taste in the meat. The pickled daikon, however, are always perfect.
As for sweet potato fries, no. I do not bother making my own. Food and Wine did a good article on why this isn’t practical for the restaurant and I’d argue the same applies for the home chef. A proper fry requires oil blanche and a deep fry, and some chefs will actually freeze their fries after the blanche. Sweet potato fries are even trickier, as you have to let as much sugar leach out as possible to avoid burning. I simply don’t have the patience for this after making burgers and 3 condiments. đ€· But to keep it personal and to fit the meal’s flavor profile, I thew on Togarashi.
