Korean BBQ Smash Burger with Spicy Pickles and Gochujang Mayo
Made with Korean chile flakes, sesame, brown sugar, honey, soy and ginger, our Korean BBQ rub enhances umami-rich beef with spicy-sweet flavors. It pairs beautifully with the brightness of the spicy pickles, which have subtle nutty flavors from the toasted sesame oil and seeds. You can find toasted crushed sesame seeds at your local Asian market, but if they’re unavailable, toasting and crushing them at home is a cinch. Heat a dry fry pan over medium heat, add the sesame seeds and toast, shaking the pan, until lightly browned, about 3 minutes. If toasting black sesame seeds, toast until fragrant. Transfer the seeds to a mortar and pestle and gently crush the seeds.
Ingredients:
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 for brushing
- 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 gochujang 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.
Williams Sonoma Test Kitchen
Recommended Products
-
Sugg. Price $1,703.95 Our Price $1,603.95
(862)
-
$249.95
(121)
-
Sugg. Price $250 Our Price $149.95
(256)
-
$14.95
-
$16.95
-
$42.95
-
$39.95
-
$69.95
-
$59.95
