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Korean BBQ Burgers 3 Ways with Spicy Asian Slaw
5 from 6 votes

Korean BBQ Burgers 3 Ways with Spicy Asian Slaw

Choose your ground protein (beef, chicken, salmon) and mix in Korean seasonings to make a meal that fits any eater's burger wishes.

Servings: 4 burgers
Course: Dinner, Others
Cuisine: American, Vegetarian

Ingredients

  • For the burgers
  • 1 pound ground beef chicken, or salmon, or other ground protein
  • 1 Korean BBQ marinade McCormick® Grill Mates® brand
  • ¼ cup panko bread crumbs optional but burgers turn best when used with leaner cuts of protein like chicken, salmon or turkey
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • ¼ cup red onion chopped
  • 4 hamburger buns or Brioche buns
  • Roasted garlic aioli Sriracha aioli, lime flavored aioli, or mayonnaise
  • Asian pickles if desired
  • For the Spicy Asian Slaw
  • 1 Napa cabbage thinly sliced, small head
  • 1 cup red cabbage thinly sliced
  • 4 green onions chopped
  • 1 carrot shredded, large
  • 1 red bell pepper seeded and thinly sliced
  • 6 tablespoons seasoned rice vinegar
  • 2-3 tablespoons gochujang Korean chile paste, to your taste for heat
  • 2 tablespoons grapeseed oil or canola oil
  • 2 cloves garlic pressed
  • 1 tablespoon ginger grated fresh
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame seeds

Instructions

    Cup of Yum
  1. Add the protein of your choice to a large bowl. In a small bowl, whisk the Korean BBQ marinade mix with the sesame oil and soy sauce. Pour over the protein of your choice and add the onions and panko bread crumbs if using. Gently mix into the meat but don't over work it. Form four ¼ pound patties or three ⅓ pound patties. Make an indent in the middle of each patty so they cook flat. Place on a platter and wrap in plastic wrap and refrigerate for 30 minutes or overnight.
  2. To make the Spicy Asian Slaw, add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochuchang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
  3. When ready to grill, prepare an outdoor or indoor grill and lightly oil the clean grill grates. Cook the burgers undisturbed until browning at the edges and flip once. Cook until cooked through or internal temperatures read 145°F for fish, 155°F for ground meat, and 165°F for poultry. Toast the buns on the grill. Spread each side of the bun with aioli or mayonnaise and top with the burger. Add the Asian Slaw and Asian Cucumbers if desired, and top with more sesame seeds.