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.
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.