Gochujang Teriyaki Burgers

AuthorChristie
RatingDifficultyIntermediate

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

Gochujang Teriyaki Burgers | #GirlsCanGrill

Yields5 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 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

1

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

2

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.

3

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.

4

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

5

Remove to a pan and let rest for 10 minutes.

6

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.

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.

Ingredients

 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

Directions

1

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

2

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.

3

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.

4

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

5

Remove to a pan and let rest for 10 minutes.

6

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.

Gochujang Teriyaki Burgers
2017-11-03T12:12:59+00:00

About the Author:

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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