Gochujang Teriyaki Burgers
Unlike any teriyaki burger you've ever tried. The flavorful patty is brushed with a gochujang teriyaki glaze and topped with shishito peppers
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 5
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.
Calories: 643kcal | Carbohydrates: 36g | Protein: 37g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 128mg | Sodium: 899mg | Potassium: 755mg | Fiber: 2g | Sugar: 14g | Vitamin A: 750IU | Vitamin C: 65.8mg | Calcium: 134mg | Iron: 5.6mg