Korean-Style Burgers with Marinated Cucumber & Sesame-Dressed Slaw

Korean-Style Burgers

with Marinated Cucumber & Sesame-Dressed Slaw

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
  • View All
    Nutrition Label
    Download

Umami (or savory) flavor abounds in these burgers thanks to a bit of soy sauce and sesame oil mixed right into the patties, plus a spicy gochujang mayo spread onto the warm toasted buns. A bright slaw of carrots and cabbage tossed with vinegar cuts through the richness of the dish.

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; whisk until the sugar has dissolved. 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. Combine the prepared carrots and cabbage in a bowl. Add the sliced green tops of the scallions, remaining vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

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. 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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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; whisk until the sugar has dissolved. 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. Combine the prepared carrots and cabbage in a bowl. Add the sliced green tops of the scallions, remaining vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

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. 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!