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
Preparation
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.
