Gochujang Burgers
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Author Notes: Pork, garlic, and a bit of spicy Korean flavors from the condiment, gochujang. What's not to like? - theminx
Serves 6
- 1.5 pounds ground pork
- 2 cloves garlic, crushed
- 2 tablespoons gochujang sauce
- 2 cups green cabbage, coarsely shredded
- 1 tablespoon kosher salt
- 2 tablespoons gochujang sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 2 tablespoons chopped scallions
- 1/4 cup mayonnaise
- 2 teaspoons minced scallions
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- Combine pork, garlic and gochujang. Form into 6 patties. Refrigerate an hour or until ready to cook.
- Make salad: Place cabbage in a colander set over a bowl. Toss with salt and allow to rest for about 15 minutes. Rinse cabbage well and place into a large bowl. Add gochujang, sesame oil, sugar, lime juice, and scallions and toss well. Refrigerate 1 hour or until ready to serve.
- Make mayo: Combine mayo, scallions, sesame oil, and sesame seeds in a small bowl. Stir until thoroughly combined. Refrigerate until ready to use.
- Cook burgers: Pan fry or grill about 4 minutes per side until cooked through.
- To assemble: On bottom half of hamburger bun, place a tablespoon or so of cabbage salad. Top with burger, then top with a tablespoon of mayo, and top half of bun.
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