Korean BBQ Burger
By Daniel Seidman
Yields:
3
Total Time:
30 mins
Jump to recipeKorean BBQ and burgers are together at last in this harmonious new classic.
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Ingredients
For Korean BBQ Sauce
- 1/2 cup (plus 1 tbsp.) soy sauce
- 1/4 cup brown sugar
- 1 1/2 Tbsp. sriracha
- 2 cloves garlic, minced
- 2 tsp. ginger
- 2 Tbsp. (plus 2 tsp.) rice vinegar
- 2 tsp. crushed red pepper flakes
- 1 Tbsp. cornstarch
- 1 Tbsp. water
For Asian Slaw
- 1 cup Napa cabbage, shredded
- 1 purple cabbage, shredded
- 1 jalapeño, seeded and thinly sliced
- 1/4 English cucumber, thinly sliced
- kosher salt
For the Burger
- 1 lb. ground short rib (other ground beef can be substituted)
- 2 Tbsp. unsalted butter
- 3 sesame seed hamburger buns
Directions
- Step 1In a medium saucepan over medium heat, combine ½ cup soy sauce, brown sugar, Sriracha, garlic, ginger, 1 tablespoon rice vinegar, and 1 teaspoon crushed red pepper flakes and bring to a boil. In a small bowl, stir together cornstarch and water and add to saucepan. Reduce heat to low and let thicken, 5 to 10 minutes.
- Step 2Toss cabbage and jalapeño with 2 teaspoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon crushed red pepper flakes, and sesame seeds.
- Step 3Toss cucumber with remaining tablespoon rice vinegar and a pinch of salt.
- Step 4Form meat into three equal-sized patties. Brush one side with Korean BBQ sauce.
- Step 5Heat cast-iron skillet over medium-high heat and melt butter. Add burgers sauced-side-down and brush other side with sauce. Cook 2 to 3 minutes per side for medium rare.
- Step 6Build burgers by topping buns with cucumbers, patty, more Korean BBQ sauce, and slaw.
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