Description
Try out the flavors of Korea in a burger! These are spicy, flavorful sliders.
From Erica Kastner of Buttered Side Up.
Ingredients
- FOR THE RICE:
- 1 cup Short-grain (Or Sushi) Rice
- 1-½ cup Water
- ½ teaspoons Salt
- 1 Tablespoon Toasted Sesame Oil
- FOR THE GOCHUJANG MAYO:
- 2 Tablespoons Mayonnaise
- 1 teaspoon Gochujang
- FOR THE BURGERS:
- 4 ounces, weight Ground Beef
- 4 ounces, weight Ground Pork
- 2 Tablespoons Chopped Kimchi
- 2 Tablespoons Chopped Pickled Ginger
- ½ teaspoons Toasted Sesame Oil
- ½ teaspoons Soy Sauce
- Avocado Oil Or Ghee, For Cooking
- FOR SERVING:
- 4 whole Sheets Gim Or Nori
- Shredded Carrots, Sliced Cucumbers, Pickled Ginger, And Kimchi
Preparation
For the rice:
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain and place in a pot with 1 1/2 cups water. Bring to a boil. Cover, turn heat down to low, and cook until tender, about 15 minutes. Remove from heat and gently fold in the salt and sesame oil. Cover and set aside.
For the gochujang mayo:
Stir together the mayonnaise and gochujang in a small bowl.
For the burgers:
Place all ingredient for the burger patties in a medium bowl. Gently work it together with your hands until well combined. Form into 4 small patties.
Heat a large cast iron skillet over medium-high. Lightly oil with avocado oil or ghee. Fry the burgers to your preferred doneness, about 3–4 minutes per side. Remove from heat and set aside to rest.
To assemble:
Lay out a sheet of gim. Smoosh out a round of rice that’s slightly bigger than the burger patty onto one corner of the gim. Top with carrots, cucumber, pickled ginger, kimchi, and gochujang mayo. Slide a burger patty on top. Finish off with another flat disc of rice.
Fold up the gim by bringing the bottom corner up over the burger, then the left side, the right side, and finish by bringing the top corner down. You can trim off excess gim if you wish.
Repeat with remaining burgers. Serve immediately.
