Ingredients

• 0.5 cups rice vinegar
• 0.5 cups water
• 2 tablespoons raw cane sugar
• 1 teaspoon sriracha sauce
• 1 small cucumber , thinly sliced
• 0.5 small red onion , sliced into petals

Instructions

1. 1 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.
2. 2 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.
3. 3 Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

Nutrition per serving