Over the last few years, I've been a total fan of bulgogi. It's the combination of those Asian flavors like soy sauce, garlic, sherry and soy sauce that win me over. Also, I'm a convert to Mark Bittman's grinding of the burger meat because the ground meat ends up far superior than most found in the grocery store. I was striving for a juicy burger that still retained the juice, even if it was cooked well-done, thanks to the high-quality meat and the infusion of the bulgogi marinade. I think I succeeded.

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