Bulgogi beef UFO burger

Peel and cut the yellow onion.

In a smoking pan with a little oil, cook the onions a few minutes for some caramelizing; add butter and give it about five minutes; season.

For a quick bulgogi sauce, mix soy, a splash of rice wine vinegar, a little brown sugar, a tiny bit of sesame oil, ginger paste and garlic paste.

Brown the ground beef in a hot pan with a splash of oil and seasoning; when almost no longer pink, add the sauce and simmer a few minutes until most of the liquid is absorbed. Let cool.

Mix gochujang and Japanese mayo 50-50 and spread on the bottom bun.

Keep fillings to the center: iceberg, a mound of beef pressed down to fill the cavity, onion, cheese, then the top bun.

Center in the UFO machine at just over 400 degrees inside, press, turn, and cook one minute; flip back and open.