Korean Style Juicy Lucy Burger with Kimchi Slaw
Serves 4
Directions
- 1Combine brown sugar, rice wine vinegar, fish sauce, soy sauce, toasted sesame oil, minced garlic, minced ginger, and gochujang in a saucepan. Bring to a simmer until thickened.
- 2Season ground beef with salt and pepper, mix, and divide into portions. Use a burger press to form the patties, indenting the center to stuff with torn mozzarella, then seal with more beef.
- 3Heat oil in a non-stick skillet over medium-high heat. Add the stuffed patties, press lightly, and cook for 3-4 minutes per side.
- 4Combine shredded carrots, shredded napa cabbage, kimchi, shredded scallions, salt, pepper, sesame seeds, mayonnaise, and a portion of the prepared sauce in a bowl and mix thoroughly.
- 5Remove patties from the pan and let them rest.
- 6Add fresh butter to the pan and toast the brioche buns cut side down.
- 7Assemble the burger by layering the bottom bun, a patty, a drizzle of the remaining sauce, and the kimchi slaw before topping with the bun lid.
Ingredients
- 1/2 cup brown sugar
- 1 tbsp rice wine vinegar
- 1 tbsp fish sauce
- 1/2 cup soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp gochujang
- 1 1/2 pounds ground beef
- salt (optional)
- pepper (optional)
- canola oil (optional)
- 8 oz mozzarella, torn
- 2 knobs butter
- 2 whole carrots, finely sliced
- 1/2 head napa cabbage, shredded
- 1/2 cup kimchi
- 4 whole scallions, shredded
- toasted sesame seeds (optional)
- 3 tbsp mayonnaise
- 4 whole brioche burger buns
