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
Burgers:
1 ½ ground beef
4 ounces TomaRashi, sliced
4 soft burger buns
1 tablespoon toasted sesame seeds
Instructions
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.
