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Korean BBQ Burgers

Korean BBQ Burgers

Bold, spicy, and impossible to put down—these Korean BBQ burgers bring the heat with gochujang, tangy slaw, and a sticky-sweet glaze. Get ready for a serious flavor upgrade.

Ingredients

Korean Slaw

  • ½ cup mayonnaise or vegan mayonnaise (I like Sir Kensington’s Fabanaise)

  • 1 tbsp. gochujang (Korean hot pepper paste)

  • 1 tbsp. toasted sesame oil

  • 1 tsp. grated peeled fresh ginger

  • 1 tsp. sugar or honey

  • 1 clove garlic, 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

  • ½ cup apple cider vinegar

  • 2 tsp. sugar

  • ½ tsp. salt

  • 1 red onion, very thinly sliced

Korean BBQ Sauce

  • 1 ½ tsp. canola or vegetable oil

  • 2 cloves garlic, chopped

  • 1-inch piece of fresh ginger, peeled and grated

  • ½ cup (packed) brown sugar

  • ½ cup soy sauce

  • About 3 tbsp. rice vinegar

  • 1 tbsp. cornstarch, dissolved in 1 tbsp. warm water

  • 1 tbsp. honey

  • 1 tsp. toasted sesame oil

  • 1 to 2 tbsp. gochujang (Korean hot pepper paste)

Burgers

  • 1 ½ lb. 80% lean ground beef

  • 2 large cloves garlic, finely chopped

  • 1-inch piece of fresh ginger, peeled and grated

  • 2 tsp. Worcestershire sauce

  • 1 tsp. soy sauce

  • 1 tsp. toasted sesame oil

  • Black pepper

  • 1 tbsp. canola or vegetable oil

  • 4 brioche burger buns or other soft burger buns

  • Toasted sesame seeds, for serving

Directions

  • Step 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.

  • Step 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.

  • Step 3

    For the sauce, in a medium skillet, heat the canola oil, a half turn of the pan, 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.

  • Step 4

    Heat a large cast-iron skillet or griddle over medium-high.

  • Step 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 (thinner in the centers for even cooking).

  • Step 6

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

  • Step 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.

Tools You'll Need:

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