Teriyaki Burgers with Gochujang Aioli
| Ingredients | Beef, Vegetables |
|---|---|
| Menu Part | Entree |
| Cuisine Type | American |
Give burgers a pan-Asian twist by mixing teriyaki sauce into the ground beef and topping it with aioli blended with Korean gochujang paste. Pickled red cabbage and grilled shishito peppers complete the Asian theme, but crinkle-cut fries add an all-American touch.
Ingredients
Gochujang aioli
4 qt. mayonnaise
4 qt. sour cream
2/3 cup garlic powder
8 cups gochujang paste
Teriyaki glaze
1/4 cup teriyaki sauce
3 tbsp. brown sugar
1 tsp. gochujang paste
1 tsp. minced, peeled fresh ginger
1 garlic clove, minced
Burgers
2 lb. ground beef
Salt and pepper, to taste
5 burger buns
Pickled red cabbage
Grilled shishito peppers
Steps
1. For aioli: In large blender container, combine all ingredients. Blend until smooth. Allow aioli to sit for 30 minutes before using. Transfer to squeeze bottles for service.
2. For glaze: In small bowl, whisk together all ingredients; set glaze aside.
3. For burgers: Divide meat into 5 equal portions. Shape into patties that are slightly larger than the buns; sprinkle patties lightly with salt and pepper. With thumb, press a dimple into center of each patty.
4. Heat grill to medium-high. Place burgers on hot grill; close lid and cook 5 minutes. Flip burgers; close lid and cook 3 more minutes.
5. Generously brush reserved glaze over burgers. Continue cooking for 3 more minutes with lid open. Remove burgers to a pan and let rest for 10 minutes.
6. Per serving, spread aioli on bottom and top buns. Add a patty to bottom bun and top with pickled cabbage and grilled shishito peppers. Add top bun. Refrigerate remaining aioli for future use.
Yield: 5 servings