They burgers are tender, juicy, and have a earthy umami flavor and mild kick from the gochujang. They’re paired with crisp salted cucumber pickles and a red miso mayo, You can also make them cheeseburgers with melted cheddar, as cheddar pairs very well with gochujang. They’re served with sweet roasted carrots instead of fries.
On the Ingredients
- Gochujang is a fermented sweet and spicy condiment from Korea. It’s made with chili, glutenous rice, soybean powder, barley malt powder, and salt. Gochujang can vary greatly in heat and even has its own heat scale called GHU (gochujang hot-taste units), ranked from 0 (mild) to 100 (Extreme hot). In flavor, gochujang is earthy and mildly sweet. It’s used in classic Korean dishes such as bibimbap and tteokbokki.
Gochujang Burger with Roasted Carrot Fries
4
servings15
minutes35
minutes50
minutesThey burgers are tender, juicy, and have a earthy umami flavor and mild kick from the gochujang. They're paired with crisp salted cucumber pickles and a red miso mayo, You can also make them cheeseburgers with melted cheddar, as cheddar pairs very well with gochujang. They're served with sweet roasted carrots instead of fries.
Ingredients
- Burger
1 lb ground beef
1 tbsp gochujang
1 tbsp tamari
1 tbsp sesame oil
1 clove garlic (minced)
4 burger buns
butter to grill
lettuce
tomato
- Fresh salted pickles
1 English cucumber
1 tsp salt
- Miso Mayo
1/2 cup mayo
3 tsp red miso
1 tsp chili powder (optional)
- Carrots
1 lb carrots
2 tsp gochujang
1 tbsp sesame oil
1 tsp tamari
1 tsp brown sugar OR monk fruit sweetener
1 tsp sesame seeds
Directions
- Carrot Instructions
- Preheat oven to 450° F.
- Peel the carrots and slice them into sticks (about 3" long and 1/4" wide). Mix together the gochujang, sesame oil, tamari, brown sugar, and sesame seeds. Toss the carrots in the mixture to coat. Spread the carrots on a parchment-lined baking sheet and roast for 25-30 minutes (stirring halfway) until tender.
- Burger Instructions
- Meanwhile, peel the cucumber and slice it as thinly as possible. Put the slices into a bowl and sprinkle with a tsp of salt. Mix the slices, massaging the salt into each piece using your fingers. Let them sit for 10 minutes, and then rinse off the salt. Using your hands, squeeze the cucumber slices to remove the excess water. Set aside.
- Mix together the mayo ingredients and prep the lettuce and tomato.
- Thoroughly combine the ground beef, gochujang, tamari, sesame oil, and garlic. Divide the meat into four and form each fourth into patties, thick and roughly 4.4" in diameter.
- Heat a large skillet over a medium flame. Lightly grease the pan with sesame oil. Place the burgers on the skillet and cook until juices appear on top. Flip the burgers and cook for another few minutes until the internal temperature is 140° F for medium. Remove from heat.
- Spread butter on the inside of the buns and grill on a dry, clean pan until golden brown.
- Spread mayo on the buns and assemble with burger patties, salted pickles, tomato, and lettuce. Serve with carrots on the side.
