makes 4 burgers
- 1 1/2 pounds ground beef (80/20 fat ratio)
- 2 cloves garlic, pressed through garlic press
- 1/2 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1/4 tsp freshly ground black pepper
- 4 brioche hamburger buns, toasted
- Korean BBQ Sauce (recipe below)
- Chili Garlic Mayo (recipe below)
- Kimchi Slaw (recipe below)
Add to it all of the rest of the ingredients up to and including the black pepper, and very carefully and gingerly, combine the spices/seasonings into the meat, taking care not to work it very much (it will toughen the burgers).
Portion out four 6 ounce patties, about 1" thick and slightly bigger than your buns, creating a dent in the center of each patty (this will help keep the patty from "doming up" in the center as it cooks); stack the patties with parchment paper between each patty, and place them into the fridge for at least an hour, to allow the flavors to meld and the meat to relax.
When ready to sear, take the patties out and allow them to come to room temp for a few minutes; place a cast-iron skillet over medium-high heat (or you can also grill these outdoors), and once it gets hot, drizzle in a touch of vegetable oil, and sear a couple of burgers at a time for about 3-4 minutes per side; allow the burgers to rest for about 5 minutes.
Glaze each burger patty in the Korean BBQ Sauce (I like to just plunge them into the warm sauce using a pair of tongs), just before building your burger.
Spread some of the Chili Garlic Mayo on the toasted buns, and add a glazed patty to the bottom bun; add some of the Kimchi Slaw on top of the patty, top with the other bun, and enjoy!
Korean BBQ Sauce
- 3/4 c soy sauce
- 3/4 c brown sugar
- 1/4 c rice vinegar
- 3 cloves garlic, pressed through garlic press
- 2 tsp chili garlic sauce
- 1 1/4 tsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp freshly ground black pepper
- 2 tbsp corn starch
- 1 tbsp honey
Add all ingredients up to and including the cornstarch to a small saucepan, and whisk to blend; place over medium-high heat, and allow the sauce to simmer for a few minutes, until it becomes glossy and thickened; finish with the honey, and allow to cool slightly to warm. (Store any unused portion in fridge - great with chicken, too, or as a glaze for fish!)
Chili Garlic Mayo
- 3/4 c mayonnaise
- 1/2 tsp chili garlic sauce
- 1 tsp, heaping, finely minced green onion
Kimchi Slaw
- 3 c, heaping, finely shredded green cabbage
- ¼ c mayonnaise
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 c sliced kimchi
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