Gochujang Burger With Spicy Slaw

Whenever I make something like this, the keystone is always serving it not with normal mayo, but sriracha lime mayo: 1/4 cup mayo 1-2 tbsp sriracha (depending on how spicy you like it) Zest and juice of one lime Mix and use immediately. It's runnier than normal mayo because of the lime juice, but hooooo boy.

This recipe made for a terrific burger! I was very impressed with the results from using the two forks 'pulling' method to mix the pork with the marinade. Made the least dense burger I've ever made. I didn't make the slaw (yeah, I know) so I halved the ingredients. Then I just used 1 lb. of pork, so I lopped off another third. So for making these burgers only using 1 lb. of pork: 1Tbsp. gochujang paste (not sauce); 1 tbsp. rice vinegar 1 Tbsp. olive oil; 1 tsp. toasted sesame oil; 1 tsp. sugar.

My experience has been recipes like this always refer to gochujang paste, not the sauce that has added ingredients like sugar and vinegar. And definitely not gochugaru powder.

Gochujang is Asian chili sauce. The Kirby cucumber is a small pickling cucumber.

I’ve always been a Rick Martinez fan (try his queso) ~ and this burger did not disappoint. Four of us sat at the table last night devouring this burger. So delicious and the sauce was incredible. My college aged boys loved it so much I may just make it again tonight! I used the brioche buns from Whole Foods.

Yum! Burger was tasty. I think the sauce was a little heavy for the slaw. I ended up thinning it out & it was much better. As someone else said, using a fork to "pull" the mix & mix the ingredients was key to a lighter burger. I am going to try that with all of my burgers from here on out!

This is a good recipe with a unique flavor profile. It's also easy to make, but here's a twist. Add the mayo to the slaw. Whether you're eating it protein style or with a bun, it evens out the spiciness and make sit even better.

Pork does not sound so great. Use small plastic bags for your hands.

I made these burgers with ground beef rather than pork. When on the grill on low heat they caused flames to shoot up and became a little bit charred. They were still delicious, but a bit burnt on the outside. I’ve never had this happen before, and the only reason I can think of is the high olive oil content in the burgers when combined with the mixture. I would recommend not adding the olive oil to the meat, but rather add half the called for amount to the veggie mixture. Still really good!!

Yes! Ground chicken and they were Amazing without anything extra added.

Such good flavor! I made this with ground turkey because none of my local grocers had ground pork. It was still fantastic! I can imagine the pork is out of this world tasty. I did add Julianned jalapeños to the slaw. An absolute 5/5 stars.

Did anyone try this with beef?

Rewarming grilled burgers is usually a diminishing return, so I was shocked at how astonishingly better these were on day 2. The flavors melded and imo they went from “pretty good” to “omg.” The meat mixture was super soft, I stuck them in the freezer for 20 mins before grilling and they were still very delicate—-maybe reduce the oil in the marinade part that’s going into the meat? I’d also play with the slaw proportions, more cucumber, less sprouts, and serve with a leaf of iceberg.