Tired of the same old boring Sloppy Joes? Change things up with this Korean twist.
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.
Per Serving: 402 calories; protein 18.8g; carbohydrates 49g; fat 14.3g; cholesterol 45.6mg; sodium 1408.6mg.