Description
Juicy ground‑beef patties glazed in a sticky‑sweet Korean sauce, topped with spicy gochujang mayo and crunchy pickled carrot‑cucumber slaw—ready in just 30 minutes.
Ingredients
For the burgers and glaze:
1 lb (450 g) 85/15 ground beef
3 Tbsp soy sauce (or tamari)
3 Tbsp brown sugar
2 Tbsp rice vinegar
2 tsp toasted sesame oil
1–2 tsp gochujang (or sriracha)
¼ tsp salt
¼ tsp black pepper
2 garlic cloves, minced
1 tsp fresh ginger, minced
2 tsp cornstarch + 2 Tbsp water (for thickening glaze)
For the gochujang mayo:
½ cup mayonnaise
1 Tbsp gochujang (or sriracha)
1 tsp rice vinegar
½ tsp sesame oil
1 garlic clove, minced
For the cucumber‑carrot slaw:
½ lb cocktail or English cucumbers, very thinly sliced (~1/16″)
1 medium carrot, very thinly sliced (~1/16″)
2 Tbsp rice vinegar
2 tsp soy sauce
1 tsp sesame oil
½ tsp gochujang (or sriracha)
¼ tsp ginger, minced
¼ tsp salt
1 tsp toasted sesame seeds
Instructions
Whisk soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, salt, and pepper. Remove 3 Tbsp and reserve; combine remaining sauce with garlic and ginger, then mix into beef. Shape into four patties.
Heat 2 Tbsp oil in a skillet over medium‑high. Cook patties 5‑6 min per side until internal temp reaches 145‑150 °F for medium. Remove from pan.
Stir cornstarch with water and whisk into the reserved sauce in the warmed skillet. Simmer until thickened, then return patties and coat well in glaze.
Whisk mayo, gochujang, rice vinegar, sesame oil, and garlic for the mayo sauce; set aside.
Toss cucumbers, carrots, and sesame seeds in dressing of rice vinegar, soy sauce, sesame oil, gochujang, ginger, and salt.
To assemble: spread gochujang mayo on buns, top with burger, slaw, cilantro, and sesame seeds. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main course