Recipe courtesy of Rick Martinez
Recipe courtesy of Rick Martinez
Watch how to make this recipe.
Spicy Pork Burgers with Gochujang Slaw
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 825
- Total Fat
- 56 g
- Saturated Fat
- 16 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 38 g
- Cholesterol
- 123 mg
- Sodium
- 1129 mg
Gochujang does double duty here: it’s used to flavor the pork bulgogi-inspired patties, along with plenty of garlic, and tossed with cabbage and carrots. Grilled julienned bell peppers and fresh lime juice complete the umami-packed burger topping.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 825
- Total Fat
- 56 g
- Saturated Fat
- 16 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 38 g
- Cholesterol
- 123 mg
- Sodium
- 1129 mg
Ingredients
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Directions
- Whisk together the gochujang paste, olive oil, vinegar, sesame seeds, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
- Add the pork, onions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin “pulling” the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of onion or pork remain and all of the gochujang mixture has been absorbed.
- Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1 inch thick.
- Toss the cabbage, carrots and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Grill the buns until toasted on both sides, about 1 minute per side. Transfer to a baking sheet. Brush the patties with oil and grill until lightly charred on both sides, about 4 minutes per side. Transfer the burgers to the buns and let sit 5 minutes.
- Meanwhile, grill the peppers until charred in spots on both sides, about 5 minutes per side. Transfer to a cutting board and slice; season with salt and pepper directly on the board.
- Liberally spread mayonnaise on the top buns. To serve, top the burgers with the tomato slices, grilled peppers, gochujang slaw, a squeeze of lime and the top buns.
