Korean BBQ Burger

Korean BBQ Burger


• 4 Turano Brioche Rolls
Korean BBQ Sauce
• ¾ cup brown sugar
• ½ cup low-sodium soy sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. ponzu
• ¼ cup mirin
• 1 Tbsp. sesame oil
• 2 tsp. gochujang
• 1 Tbsp. grated ginger
• 1 tsp. grated garlic
• ¼ tsp. crushed red pepper
• 2 Tbsp. corn starch
• 2 Tbsp. water
Sweet & Spicy Chili Garlic Mayo
• ½ cup mayo
• 2 tsp. sriracha sauce
• 2 Tbsp. sweet chili sauce
• ¼ tsp garlic powder
• ¼ tsp onion powder
Chicken Burger
• 1 lb. ground chicken
• ¼ cup sliced scallion
• 1 Tbsp. teriyaki sauce
• ¼ tsp. kosher salt
• ¼ tsp. black pepper
• ¼ tsp. garlic powder
• 1 tsp. toasted Sesame seeds
• Sliced red cabbage
• Sliced carrots


① To make the Korean BBQ sauce, add all ingredients except for corn starch and water to a small saucepan. Turn heat to medium and stir. Create a slurry by mixing the corn starch and water in a small bowl. Add slurry mixture to saucepan, continue to stir, and cook for about 3 minutes or until sauce has thickened. Set aside.

② To make the sweet & spicy mayo, add all ingredients to a small bowl and stir to combine. Keep in the fridge until ready to use.

③ In a medium bowl, combine the ground chicken, sliced scallion, teriyaki, salt, pepper, garlic powder, and toasted sesame seeds. Mix together and portion into 4- 4oz burgers. Grill on medium heat for about 5-8 minutes. While on the grill, top each burger with 2 Tbsp. of Korean BBQ sauce.

④ Place cooked burger on a toasted brioche roll, top with sweet & spicy mayo (more Korean BBQ sauce if you’d like), sliced cabbage, and carrots. You can also add sliced cucumbers for a cool crunch. Enjoy!

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