Take your taste buds on a flavor adventure with these Korean barbecue-inspired burgers loaded with bright, briny slaw and spicy mayo.
- 1/4 cup mayonnaise
- 1 teaspoon peeled and grated fresh ginger, divided
- 1 1/2 tablespoons gochujang, divided
- Zest of 1 lime
- Juice of 1 lime, divided
- Salt, to taste
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon toasted sesame oil
- 2 large cloves garlic, minced
- 1 tablespoon granulated sugar
- 1/2 small head red cabbage, cored and shredded (2 cups)
- 1/2 cup grated carrot
- 1 small bunch green onions, thinly sliced on a diagonal, divided (1/2 cup)
- 1 pound ground beef (preferably 80/20)
- 2 teaspoons soy sauce
- 1 tablespoon vegetable or canola oil
- 4 brioche burger buns, split and lightly toasted
- 1 tablespoon white sesame seeds
- 1/4 cup packed fresh mint leaves, delicately sliced into ribbons
- Pickled veggies (optional garnish)
- In a small bowl, mix together the mayonnaise, 1/2 teaspoon ginger, 1/2 tablespoon gochujang, lime zest, and half of the lime juice. Season to taste with salt and set aside.
- To prepare the slaw, in a separate small bowl, whisk together the remaining 1 tablespoon gochujang, fish sauce, rice vinegar, sesame oil, remaining lime juice, garlic, and sugar. In a large mixing bowl, add the cabbage, carrots, and half of the scallions (about 1/4 cup). Pour the dressing over the top and stir to coat the slaw well. Refrigerate for at least 30 minutes to allow the flavors to combine.
- Heat a grill, grill pan, or cast iron skillet over medium-high heat.
- In a large bowl, add the ground beef, the remaining 1/2 teaspoon ginger, the remaining green onions, and the soy sauce. Gently form into 4 equally-sized patties, making sure not to overhandle the meat. Brush them with the vegetable oil on both sides if using a cast iron pan, or brush a thin coating on your grill pan or grill plates to prevent sticking.
- Cook to your desired level of doneness, turning once and sprinkling with the sesame seeds after you flip (about 2 minutes per side for medium-rare).
- To assemble the burgers, spread a small amount of the gochujang mayonnaise on the bottom buns and then top with a burger patty, slaw, mint, pickled veggies (if desired), another dollop of the mayonnaise, and the top buns.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Category: Burgers
- Method: Barbecue
- Cuisine: Sandwiches
Keywords: barbecue, grill, hamburger, gochujang, korean