Ingredients
Units
Scale
For the Burgers:
- 1/2 head of red cabbage, sliced thin
- 2 - 3 carrots shredded
- 2 1/2 - 3 lbs. of ground beef
- Desired preference of Hamburger rolls
For the Sauce:
-
1/4 cup of gochujang (Korean red chili paste)
- 1/4 cup of Texas Pete® Original Hot Sauce
- 2 tbs. of teriyaki sauce
- 2 tbs. rice vinegar
- 1 tbs. of sesame oil
- 1 tbs. of chili oil
- 1 tbs. of apricot preserves
Instructions
For the Sauce:
- Combine all of the ingredients for the Korean sauce in a medium sized bowl and mix.
- Set aside a portion of the sauce to drizzle over the cooked burger.
For the Burgers:
- Toss the shredded carrots and thinly sliced cabbage together. Keep refrigerated until ready to use.
- Form the ground beef into desired sized burgers.
- Heat a large cast iron frying pan.
- Set the burgers into the dry pan and brush the top with the Korean sauce.
- Let the burger cook on one side, so a nice char is achieved. Flip the burger and brush the other side with the Korean Sauce. The softer the burger to the touch the rarer the burger is. The desired doneness of the burger is a personal preference.
Assembly:
- Toast burger rolls and spread a tablespoon amount of the reserved Korean sauce on the bottom side. Top with burger patty, salad slaw, and onions. Drizzle with more Korean sauce if desired. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
