For the spicy pickles:
4 Persian cucumbers or 1 large English cucumber, thinly sliced
2 tsp. kosher salt
1 tsp. sugar
2 tsp. gochugaru, plus more if desired
1 Tbs. toasted sesame oil
2 Tbs. rice vinegar
1 Tbs. toasted crushed sesame seeds
For the gochujang mayo:
1 cup (8 fl. oz./250 ml) mayonnaise
1 Tbs. gochujang
For the burgers:
1 lb. (500 g) ground beef, at room temperature
2 Tbs. Williams Sonoma Korean BBQ Rub
Neutral oil as needed
Williams Sonoma Korean BBQ Sauce
4 slices American cheese
For serving:
4 sesame seed potato buns, split
4 iceberg lettuce leaves
Directions:
To make the spicy pickles, in a medium bowl, toss together the cucumbers with salt and set aside.
In a small bowl, whisk together the sugar, gochugaru, sesame oil, rice vinegar and sesame seeds.
In a saucepan over medium heat, combine the cucumbers and the sugar mixture. Cook until the cucumbers are slightly wilted and the sugar mixture is mostly absorbed, about 1 minute. Transfer the cucumbers to the medium bowl and refrigerate until ready to use, at least 30 minutes.
To make the gochujang mayo, in a small bowl, mix together the mayonnaise with gochujang. Set aside.
To make the burgers, position a griddle on a grill and prepare a medium-hot fire. Alternatively, follow the instructions below for using a stovetop grill pan, cast-iron fry pan or stovetop griddle.
In a bowl, mix the ground beef with the BBQ rub until thoroughly combined. Divide the mixture into 4 equal portions, about 4 oz. (125 g) each, and roll each into a ball.
To cook on an outdoor grill: Brush the griddle with oil. Place the meat balls on the griddle. Using a smash burger press or the back of a large spatula or cast-iron skillet, smash the burgers into very thin patties. Cook until the patties form a crust, about 1 minute, then flip the burgers. Brush the burgers lightly with the BBQ sauce, then top each burger with 1 slice of cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the cheese is melted, about 45 seconds more.
To cook on a stovetop grill pan, cast-iron fry pan or griddle: Heat the pan over medium-high heat and lightly brush with oil; the pan is hot enough when a few drops of water flicked onto the surface skitter across it. Working in batches as needed, place the meat balls on the griddle. Using a smash burger press or the back of a large spatula or cast-iron skillet, smash the burgers into very thin patties. Cook until the patties form a crust, about 1 minute, then flip the burgers. Brush the burgers lightly with the BBQ sauce, then top each with 1 slice of cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the cheese is melted, about 45 seconds more.
Transfer the burgers to a plate to cool slightly.
To assemble, spread a layer of the mayo on the cut sides of the bottom and top buns. Top bottom bun with lettuce, a burger, and a pile of pickles. Cover with the top buns and serve immediately. Serves 4.
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