Korean BBQ Burger with TomaRashi

Korean BBQ Burger with TomaRashi

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Korean BBQ Burger with TomaRashi

Makes 4 burgers


Inspired by the flavors of Korean BBQ, this burger hits all the sweet and spicy notes we crave.  The cabbage slaw brings a bright crunch, while TomaRashi adds heat, nuttiness and creaminess that complements the burger perfectly. 


Cabbage Slaw:

3 tablespoons mayonnaise

1 tablespoon gochujang

1 tablespoon toasted sesame oil

1 teaspoon grated peeled fresh ginger

1 clove garlic, minced

2 cups shredded cabbage


Korean BBQ Sauce:

1 teaspoon olive oil

2 cloves garlic, chopped

1-inch piece of fresh ginger, peeled and grated on microplane

½ cup packed brown sugar

½ cup soy sauce

3 tablespoons rice vinegar

1 tablespoon cornstarch, dissolved in 1 tablespoon warm water

1 tablespoon honey

1 teaspoon toasted sesame oil

2 tablespoons gochujang



1 ½ ground beef

4 ounces TomaRashi, sliced

4 soft burger buns

1 tablespoon toasted sesame seeds


For the slaw, in a medium bowl, whisk mayo, gochujang, sesame oil, ginger and garlic. Mix in the cabbage. Cover and chill.


For BBQ sauce, in a medium skillet, heat olive oil, over medium heat. Add garlic and ginger, stirring about 1 minute. Add brown sugar, soy sauce, rice vinegar, cornstarch, honey, and sesame oil. Cook, stirring, until thickened, about 2 minutes. Add gochujang. Remove from heat. 


For the burgers, mix beef, garlic, ginger, soy sauce, and sesame oil; season with black pepper. Form 4 patties a little larger than the size of buns. 


Heat a large cast-iron skillet or griddle over medium-high.  Cook burgers, turning occasionally, to desired doneness, 3-4 minutes per side for medium.  Top with TomaRashi slices and allow to melt. 


Assemble burgers:  spread BBQ sauce on bottom bun, TomaRashi-topped burger patty, a spoonful of slaw, a sprinkle of sesame seeds the top bun. 


Serve immediately.