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Korean-Style Burgers

with Marinated Cucumber & Sesame-Dressed Slaw

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories

Umami (or savory) flavor abounds in these burgers thanks to a bit of soy sauce, sesame oil, and scallion mixed right into the patties, plus a spicy gochujang mayo spread onto the warm toasted buns.

Get Cooking
fresh
ingredients
Korean-Style Burgers with Marinated Cucumber & Sesame-Dressed Slaw
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 6 oz Carrots
  • 2 Scallions
  • ½ lb Cabbage
  • 1 Persian Cucumber
  • 1 Tbsp Soy Sauce
  • 2 tsps Gochujang
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sugar
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Sesame Oil
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the slaw:
1 Prepare the ingredients & make the slaw:

Wash and dry the fresh produce. Thinly slice the cucumber into rounds. In a bowl, combine half the sugar and half the vinegar. Stir until the sugar has dissolved, then add the sliced cucumber. Toss to combine. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. In a medium bowl, combine the sliced green tops of the scallions, grated carrots, sliced cabbage, remaining vinegar, and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Form the patties:
2 Form the patties:

While the slaw marinates, in a medium bowl, combine the beef, sliced white bottoms of the scallions, soy sauce, remaining sugar, and remaining sesame oil. Season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties. 

Cook the patties:
3 Cook the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Transfer to a plate. Carefully drain off and discard any excess oil. 

Toast the buns:
4 Toast the buns:

While the patties cook, halve the buns. Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Make the gochujang mayo & serve your dish:
5 Make the gochujang mayo & serve your dish:

In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Assemble the burgers using the toasted buns, gochujang mayo, cooked patties, and dressed cucumber (discarding any liquid). Serve the burgers with the slaw on the side. Enjoy! 

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Prepare the ingredients & make the slaw:
1 Prepare the ingredients & make the slaw:

Wash and dry the fresh produce. Thinly slice the cucumber into rounds. In a bowl, combine half the sugar and half the vinegar. Stir until the sugar has dissolved, then add the sliced cucumber. Toss to combine. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. In a medium bowl, combine the sliced green tops of the scallions, grated carrots, sliced cabbage, remaining vinegar, and half the sesame oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Form the patties:

While the slaw marinates, in a medium bowl, combine the beef, sliced white bottoms of the scallions, soy sauce, remaining sugar, and remaining sesame oil. Season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties. 

Form the patties:
Cook the patties:
3 Cook the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Transfer to a plate. Carefully drain off and discard any excess oil. 

4 Toast the buns:

While the patties cook, halve the buns. Add the buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Toast the buns:
Make the gochujang mayo & serve your dish:
5 Make the gochujang mayo & serve your dish:

In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Assemble the burgers using the toasted buns, gochujang mayo, cooked patties, and dressed cucumber (discarding any liquid). Serve the burgers with the slaw on the side. Enjoy!