Gochujang Burger With Spicy Slaw Recipe (2024)

Whenever I make something like this, the keystone is always serving it not with normal mayo, but sriracha lime mayo:1/4 cup mayo1-2 tbsp sriracha (depending on how spicy you like it)Zest and juice of one limeMix and use immediately. It's runnier than normal mayo because of the lime juice, but hooooo boy.

This recipe made for a terrific burger! I was very impressed with the results from using the two forks 'pulling' method to mix the pork with the marinade. Made the least dense burger I've ever made.I didn't make the slaw (yeah, I know) so I halved the ingredients. Then I just used 1 lb. of pork, so I lopped off another third. So for making these burgers only using 1 lb. of pork:1Tbsp. gochujang paste (not sauce); 1 tbsp. rice vinegar1 Tbsp. olive oil; 1 tsp. toasted sesame oil; 1 tsp. sugar.

My experience has been recipes like this always refer to gochujang paste, not the sauce that has added ingredients like sugar and vinegar. And definitely not gochugaru powder.

Gochujang is Asian chili sauce.The Kirby cucumber is a small pickling cucumber.

I’ve always been a Rick Martinez fan (try his queso) ~ and this burger did not disappoint. Four of us sat at the table last night devouring this burger. So delicious and the sauce was incredible. My college aged boys loved it so much I may just make it again tonight! I used the brioche buns from Whole Foods.

Yum! Burger was tasty. I think the sauce was a little heavy for the slaw. I ended up thinning it out & it was much better. As someone else said, using a fork to "pull" the mix & mix the ingredients was key to a lighter burger. I am going to try that with all of my burgers from here on out!

Pork does not sound so great. Use small plastic bags for your hands.

This is a good recipe with a unique flavor profile. It's also easy to make, but here's a twist. Add the mayo to the slaw. Whether you're eating it protein style or with a bun, it evens out the spiciness and make sit even better.

I made these burgers with ground beef rather than pork. When on the grill on low heat they caused flames to shoot up and became a little bit charred. They were still delicious, but a bit burnt on the outside. I’ve never had this happen before, and the only reason I can think of is the high olive oil content in the burgers when combined with the mixture. I would recommend not adding the olive oil to the meat, but rather add half the called for amount to the veggie mixture. Still really good!!

Yes! Ground chicken and they were Amazing without anything extra added.

Such good flavor!I made this with ground turkey because none of my local grocers had ground pork. It was still fantastic! I can imagine the pork is out of this world tasty. I did add Julianned jalapeños to the slaw. An absolute 5/5 stars.

Did anyone try this with beef?

Rewarming grilled burgers is usually a diminishing return, so I was shocked at how astonishingly better these were on day 2. The flavors melded and imo they went from “pretty good” to “omg.” The meat mixture was super soft, I stuck them in the freezer for 20 mins before grilling and they were still very delicate—-maybe reduce the oil in the marinade part that’s going into the meat? I’d also play with the slaw proportions, more cucumber, less sprouts, and serve with a leaf of iceberg.

Use arugula instead of sprouts.

With ground beef (20% fat) and minor substitutions it wasn't very good. Patties did not hold together well at all. Maybe using the gochujang sauce I had in the fridge was a bad idea instead of the paste, which I did not have. Maybe I overworked it because I didn't use the fork method. Maybe too much liquid (omit the olive oil next time for the burgers?) Maybe I should have added an egg to the meat to bind it together better. Next time it'll be better I swear. Slaw was good. Gochujang mayo?

Delicious. Carved down to one pound ground turkey. Sauce boosted the flavour there! Made slaw just with cabbage and carrot. Did worry cuke would be too sloppy and this held up well even sitting 60 min. Skipped mayo and topped with green onion.

Yum! My son and husband loved these too! I did half the amount of oil and added kewpie mayo, a splash of lemon juice, additional sesame oil, and about a teaspoon of soy sauce to the slaw mix. It really kicked up the flavor to the next level!

Very good! Used my new pellet grill. Wasn't sure what temp "medium-high" is so I set it for 425°. Took a little bit longer than the recipe stated to reach 160°. The final sandwich looked very much like the recipe picture!

So good! We made it exactly as instructed and paired it with a single serving size batch of the spicy gochujang noodles (served two). Looking forward to leftover burgers later in the week.

Watch out for charring! I cooked these on the grill on medium heat, but they dripped grease/oil the entire time, which made the grill flame. Hence, the blackened hockey pucks that emerged 8 minutes later. The flavor of the meat was delicious though. Next time, I'll either follow what one reviewer wrote and not add the olive oil to the meat mixture, or I'll try it with lean beef.

Can you use the squeeze bottle of gochujang sauce instead of making a sauce with the paste and following ingredients? If so, how much?

Yummy! We dialed back the oil and sugar and subbed out the bean sprouts for shredded purple cabbage.

I made this exactly according to recipe, and it was one of the most horrific burgers I‘ve ever had. Stay away!

Yummmm! First time using gochujang ever. Added fresh cilantro to the pork mix & Napa cabbage to the slaw with some extra sesame oil & black sesame seeds. So good.🤤

Love this, and they've been a huge hit both times I've made them. Good to make the patties in advance. Separate with waxed paper and refrigerate for a few hours. That firms up the patties; otherwise they tend to fall apart easily. I used half a regular cucumber with the seeds scooped out; chop into small pieces. Both times I made this I skipped the bean sprouts and subbed in chopped radish, just because I had that in the refrigerator. I used seasoned rice vinegar because that's what I had.

I don't like very thick patties so I used like half the amount of meat but kept the same amount of sauce. Delicious! The fork method was amazing. I wouldn't have thought, that it made such a difference but it does!

This is delicious! I always struggle with burgers falling apart without something to bind it together. Added an egg and it was perfection!!

Also worked well with beyond meat. I’m sure it was nothing compared to the pork, but the sweetness of the sauce complemented the beyond meat well & I also used hot chili sesame oil which gave it a nice kick.