Korean Barbecue Burgers

These burgers are based on bulgogi, a traditional Korean barbecue dish made from pickled tenderloin. If you prefer a more authentic taste, just drizzle rice vinegar and kimchi, a spicy pickled vegetable seasoning available in Asian markets, on top. Serve with rice crackers.
Prepare the grill.Mix the first 8 ingredients together. Divide the mixture into 6 equal portions, forming each into a 1/2-inch thick patty.Place the patties on a grill rack greased with cooking spray; cook for 6 minutes on each side or until the thermometer reads 160 °. Remove from the grill; let the patties stand for 5 minutes.Place the rolls, cut side down, on the grill rack; cook for 1 minute or until they are lightly browned. Place 1 patty on the bottom half of each bun; sprinkle each serving with 1 lettuce leaf, 1 tablespoon radish, and the top half of the bun.Beer Side Note: Featuring spicy Asian spices, these burgers are paired with classic brown ales like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). Thanks to the moderate content of five percent alcohol and a pleasant rounded taste, the aroma of toasted nuts in this beer complements the nutty essence of sesame oil burgers. The darker beer also goes well with the crispy radish crust. --Jeffrey Lindenmuth