Korean BBQ Burgers

(from castro15’s recipe box)

Categories: Burgers

Ingredients

  • Korean Slaw:
  • 1/2 cup mayo
  • 1 tbsp. gochujang
  • 1 tbsp. toasted sesame oil
  • 1 tsp grated peeled fresh ginger
  • 1 tsp sugar or honey
  • 1 garlic clove, grated
  • 2 cups shredded savoy, green or red cabbage
  • 1 cup store-bought kimchi, thinly sliced, plus a splash of the brine
  • 2 scallions, thinly sliced
  • Pickled Onions:
  • 1/2 cup apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 red onion, very thinly sliced
  • Korean BBQ Sauce:
  • 1 1/2 tsp canola or vegetable oil
  • 2 garlic cloves, chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 3 tbsp. rice vinegar
  • 1 tbsp. cornstarch, dissolved in 1 tbsp. warm water
  • 1 tbsp. honey
  • 1 tsp toasted sesame oil
  • 1 to 3 tbsp. gochujang
  • Burgers:
  • 1 1/2 lb. ground beef
  • 2 large garlic cloves, finely chopped
  • 1-inch piece of fresh ginger, peeled and grated
  • 2 tsp Worcestershire
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • Black pepper
  • 1 tbsp. canola or vegetable oil
  • 4 brioche burger buns
  • Toasted sesame seeds, for serving

Directions

  1. For the slaw, in a medium bowl, whisk the mayo, gochujang, oil, ginger, sugar and garlic. Mix in the cabbage, kimchi and brine, and scallions. Cover and chill.

  2. For the pickled onions, in a small saucepan, heat the vinegar, sugar, and salt over medium, stirring until the sugar and salt dissolve, about 2 minutes. Mix in the onion. Remove from heat. Let stand until cool, then drain.

  3. For the sauce, in a medium skillet, heat the canola oil over medium. Add the garlic and ginger. Stir until aromatic, about 1 minute. Add the sugar, soy sauce, vinegar, cornstarch, honey and sesame oil. Cook, stirring often, until thickened, about 2 minutes. Add the gochujang. Reduce heat to low and keep the sauce warm.

  4. Heat a large cast-iron skillet over medium-high.

  5. For the burgers, in a medium bowl, mix the beef, garlic, ginger, Worcestershire, soy sauce and sesame oil; season with black pepper. Form 4 patties.

  6. Drizzle the patties with the canola oil. Cook, turning occasionally, to desired doneness, 7-8 minutes for medium.

  7. Arrange some pickled onions on the bun bottoms. Coat the burgers with the BBQ sauce and set on the buns. Top with sesame seeds, the slaw and the bun tops.

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