Last updated April 14, 2018
These Asian gourmet gochujang teriyaki burgers look fancy, but they’re really easy to make.
As always, the patty is made with an 80/20 blend of ground beef. It’s combined with teriyaki sauce, brown sugar, gochujang, ginger and garlic.
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.
All of these ingredients turn out an extremely juicy and flavorful burger that would be tremendous on it’s own, but if you want a big and bold burger, top it with sesame garlic grilled shishito peppers, ponzu aioli and pickled red cabbage.
These three condiments can be served on their own as an appetizer, but they’re even tastier when they join this burger party.
Gochujang Teriyaki Burgers
- In a small bowl, whisk together the teriyaki sauce, brown sugar, gochujang, ginger and garlic. Set aside.
- Divide 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.
- Heat 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.
- Generously brush the glaze over the burgers. Continue cooking for 2 more minutes with the lid open.
- Remove to a pan and let rest for 10 minutes.
- To 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.