Korean burger

By Shahir Massoud
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SERVES
4
 TO
6

Ingredients

BURGER PATTY

  • 453 grams (1 lb) ground beef
  • 453 grams (1 lb) ground pork
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 2 bunches green onion, finely chopped
  • 6 potato rolls or soft burger buns
  • 6 slices cheddar cheese

GOCHJANG MAYO

  • 1 cup mayonnaise
  • 1/4 cup gochujang

KOREAN SLAW

  • 1/2 Napa cabbage, finely sliced
  • 1 red bell pepper, julienned
  • 2 bunches green onion, finely sliced
  • 1 carrot, julienned
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1/4 teaspoon chili flake
  • 1/4 cup sesame seeds, toasted

Directions

BURGER PATTY

  1. Combine all the ingredients in a bowl, then form into patties (4 large 1/2 pound patties, or 6 patties works too).
  2. Grill on medium high for six to seven minutes, flipping halfway through. 

GOCHJANG MAYO

  1. Mix well to combine, set aside.

KOREAN SLAW

  1. Combine the cabbage in a bowl with the pepper, green onion, and carrot. 
  2. Add the vinegar, oil, sugar, and chili flake. 
  3. Season with salt to taste and allow to sit for a few minutes to soften the cabbage.  Top with sesame seeds, then set aside. 

TO SERVE

  1. Slather the bottom and top sides of each bun with the mayo.  Then place the burger, cheddar cheese, then top with the slaw. 
  2. Enjoy! 

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