Luxurious Korean BBQ Burgers with Gochujang Slaw
This is a burger unlike any other. The smoky Korean BBQ flavor topped with the creamy gochujang slaw is a winning combination. Not to mention, this burger and delicious slaw are sandwiched between two buttery buns, grilled to perfection. You will make this burger again and again.
Ingredients
- 2 Pounds Ground beef
- 3 Tablespoons Gochujang
- 1 Teaspoon Salt
- 1 Teaspoon Black pepper
- 1 Teaspoon Garlic powder
- 1 Teaspoon Dried parsley
- 1 Teaspoon Dried oregano
- 1 Teaspoon Sesame oil
- 7-8 Hamburger buns
- 3-4 Tablespoons Butter
Gochujang Slaw
- 1 Cup Light mayonnaise
- 2 Tablespoons Gochujang
- 2 Tablespoons Rice wine vinegar
- 1 Teaspoon Sriracha
- 1 Cup Cabbage (red or green), shredded
- ½ Cup Carrots, shredded
- 3 Tablespoons Purple onion, chopped
- 1 Tablespoon Fresh mint, chopped
- 1 Tablespoon Fresh cilantro, chopped
- 1 Tablespoon Fresh deseeded jalapeño (optional), chopped
Instructions
- In a mixing bowl, combine ground beef, gochujang, salt, black pepper, garlic powder, dried parsley, dried oregano and sesame oil. Mix with hands until well combined. Take care to not overmix the hamburger meat. You will form 7-8 burgers out of the meat. Portion the meat into equal amounts for each burger you will be making. To make the patty, take the hamburger meat and press down in between the palms of your hand to flatten. Continue to flatten while turning the meat until a circular shape is reached. The burger patty should be roughly 3/4 inch thick on the outside. Try to have the middle at about 1 inch thickness.
- In a medium mixing bowl, stir together the light mayonnaise, gochujang, rice wine vinegar and sriracha. Add the remaining gochujang slaw ingredients and stir until fully combined. Set aside in the refrigerator to chill until ready to serve.
- Heat a pan sprayed skillet on medium heat. When the pan is hot, add the hamburger patties. Do not add more than 4 patties to the pan so that you don't overcrowd the burgers. Fry according to the cook times and temperature guidelines included above. Once the first batch is cooked, transfer to a paper towel lined plate. Repeat with the second batch.
- While frying the hamburgers, heat a separate pan sprayed frying pan on medium heat. Each set of buns will use roughly ½ tablespoon of butter. Slather the desired amount of butter on each side of the buns. You will grill your hamburger buns, top and bottom for about 1 minute on each side or until golden brown.
- When ready to assemble, lay the Korean BBQ burger on the bottom bun. Cover with 1-2 tablespoons of the gochujang slaw. Cover with top bun and serve.
