Gochujang Teriyaki Burgers | #GirlsCanGrill
Gochujang Teriyaki Burgers | #GirlsCanGrill

Gochujang Teriyaki Burgers

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September 20, 2015

These Asian gourmet gochujang teriyaki burgers look fancy, but they’re really easy to make.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 5 servings


¼ cup teriyaki sauce

3 tablespoons brown sugar

1 tsp. gochujang

1 tsp. fresh ginger, chopped

1 clove minced garlic

2 pounds ground beef (80/20)

salt and pepper

5 hamburger buns

Ponzu aioli

Pickled red cabbage

Gilled shishito peppers


1In a small bowl, whisk together the teriyaki sauce, brown sugar, gochujang, ginger and garlic. Set aside.

2Divide the meat into 5 equal portions. Shape into patties that are slightly larger than the buns. Lightly salt and pepper each side. Using your thumb, press a dimple into the center of each patty.

3Heat the grill to medium high. Place the burgers on the hot grill and cook for 5 minutes with the lid closed. Flip and cook for 3 more minutes.

4Generously brush the glaze over the burgers. Continue cooking for 2 more minutes with the lid open.

5Remove to a pan and let rest for 10 minutes.

6To assemble the burger, spread ponzu aioli on the bottom and top buns. Add a patty to the bottom bun and top with pickled red cabbage and grilled shishito peppers (stems removed). Add the top bun and serve.

Gochujang is a fermented Korean red chile paste that has a little bit smokier flavor than sriracha. It has a thick consistency like tomato paste and is made from red chiles, glutinous rice, soybeans, seasoning and sweetener. You can find it in the Asian aisle of most supermarkets.


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I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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