Gochujang Burger With Spicy Slaw
Updated June 28, 2023
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons gochujang
- 3tablespoons unseasoned rice vinegar
- 3tablespoons olive oil, plus more for hands, grill grates and brushing on patties
- 1tablespoon toasted sesame oil
- 1tablespoon granulated sugar
- 4garlic cloves, finely grated
- 1½pounds ground pork
- Kosher salt (such as Diamond Crystal) and black pepper
- 1medium Kirby cucumber, halved lengthwise and thinly sliced
- 2ounces soy bean sprouts, rinsed and drained (about 1 cup)
- 1large carrot, grated on the large holes of a box grater
- 2scallions, thinly sliced
- 4burger buns, split
- Mayonnaise, for serving
Nutritional analysis per serving (4 servings)
774 calories; 53 grams fat; 16 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 8 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 37 grams protein; 899 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together the gochujang, vinegar, olive oil, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
- Step 2
Add the pork, 1½ teaspoons salt and ½ teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin “pulling” the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of pork remain, and all of the gochujang mixture has been absorbed.
- Step 3
Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1-inch thick.
- Step 4
Toss the cucumber, sprouts, carrot and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
- Step 5
Prepare a grill for medium-high direct heat. Clean and oil the grates.
- Step 6
Grill the buns until toasted on both sides, about 30 seconds to 1 minute per side. Transfer to a baking sheet. Brush the patties on both sides with oil and grill until lightly charred on both sides and just cooked through, about 4 minutes per side, closing the grill top between flips as needed if using a gas grill. Transfer the burgers to a plate and let sit for 5 minutes.
- Step 7
Spread mayonnaise on the top and bottom sides of each bun. Top with burgers and gochujang slaw and serve.
Private Notes
Comments
Whenever I make something like this, the keystone is always serving it not with normal mayo, but sriracha lime mayo: 1/4 cup mayo 1-2 tbsp sriracha (depending on how spicy you like it) Zest and juice of one lime Mix and use immediately. It's runnier than normal mayo because of the lime juice, but hooooo boy.
This recipe made for a terrific burger! I was very impressed with the results from using the two forks 'pulling' method to mix the pork with the marinade. Made the least dense burger I've ever made. I didn't make the slaw (yeah, I know) so I halved the ingredients. Then I just used 1 lb. of pork, so I lopped off another third. So for making these burgers only using 1 lb. of pork: 1Tbsp. gochujang paste (not sauce); 1 tbsp. rice vinegar 1 Tbsp. olive oil; 1 tsp. toasted sesame oil; 1 tsp. sugar.
Gochujang is Asian chili sauce. The Kirby cucumber is a small pickling cucumber.
Is there any way to modify the recipe to use Gochujang sauce rather than paste? Just learned a new lesson from NYTimes recipes and comments. Read the comments before buying ingredients!
I made this with turkey as I'm trying to avoid red meat. Still delicious and I'm not a turkey burger fan usually. This is great, the flavors are good but not too over-powering.
Fantastic meal. Added an egg to the meat mixture for cohesion, and used 1/3 lb of meat per burger. Didn't use bean sprouts, substituted 1/2 head green cabbage instead, with carrots, cukes, and scallions. Used brioche buns from Whole Foods that were buttered and grilled, and Kewpie mayo w/lime juice and zest per reader recommendations.