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Grapefruit Gochujang-Glazed Gangwon-do Sliders with Sambal Olelek Chili-Cilantro Mayo and Citrus Cucumber Jicama Slaw

The Korean Gochujang Sauce and South Korea Cuisine has inspired me to create these delicious sliders. The name Gangwon-do is a province of South Korea. The Korean Go-Chu-Jang Sauce is Annie Chuns which is made in South Korea. Annie Chun's products is available world wide to all who loves the Korean sauce products. This sauce is is a soy-bean based sauce filled wit red pepper powder, fresh garlic, onions, and ginger. The sweet, savory, and spicy blend of this sauce complents my beef patties as well as my cucumber citrus slaw. This sauce is so versatile that u can use it for anything. You can use it as a condiment, marinade, dipping sauce, basting; The possibilites are endless!

Ingredients 

Sambal Olelek Chili-Cilantro Mayo:
3/4 cup fat free mayonnaise with olive oil
1 tablespoon fresh lime juice
1 tablespoon lemon zest
1 tablespoon sambal olelek chili paste
1/4 cup chopped fresh cilantro
Patties:
2 lbs ground beef
2 teaspoons McCormick Asian Spiced Sea Salt
1/4 cup Gochujang Korean Sweet and Spicy Sauce (prefer Annie Chun’s)
2 tablespoons Kung Pao Sauce (prefer Annie Chun’s)
1/2 cup green scallions, finely chopped
1 teaspoon roasted ground ginger
2 cloves of garlic, finely minced
2 tablespoons Korean Barbecue Sauce (prefer Annie Chun’s)
1/4 cup fresh cilantro finely chopped
1 teaspoon lime zest
1 teaspoon sambal olelek chili paste
Citrus Cucumber Jicama Slaw:
1/4 cup lime juice
2 cloves garlic, finely chopped
1 tablespoon extra virgin olive oil
3/4 teaspoon Asian spiced sea salt (McCormick brand)
2 teaspoons sweet and sour duck sauce
1 teaspoon sambal olelek chili paste
1 teaspoon lemon zest
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 teaspoon roasted ground ginger
1 English cucumber, julienne
1 red bell pepper, julienne
1/2 cup carrots, julienne
3/4 cup jicama, julienne
Grapefruit Gochujang Glaze:
1/4 cup Gochujang Korean Sweet and Spicy Sauce (prefer Annie Chun’s)
1/4 cup Island Teriyaki Sauce (prefer Soy Vay)
1/4 cup ketchup
3 tablespoons golden honey
1 tablespoon pure maple syrup
1 clove of garlic, minced
1 tablespoon cornstarch
1 tablespoon fresh grapefruit juice
Other ingredients:
2 tablespoons vegetable oil for brushing on grill
12 mini burger buns or small soft dinner rolls

Instructions 

To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
To make patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
To make the slaw, whisk the lime juice, garlic, olive oil, sea salt, sweet and sour duck sauce, sambal, lemon zest, ginger, cilantro, and parsley in a small bowl. Combine the cucumber, red pepper, carrots, and jicama in a large bowl. Toss with the slaw dressing to coat. Cover with plastic wrap and set aside.
To make the glaze: combine the Gochujang sauce, Island Teriyaki sauce, ketchup, honey, maple syrup, and garlic in a small saucepan that is usable on a grill. Whisk the cornstarch and grapefruit juice in a small bowl; and add to the mixture. Place on the grill over medium heat; and stir the mixture until it boils. Set the glaze aside.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side. During the last few minutes of cooking, baste the patties equally with the grapefruit gochujang glaze and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, place a patty and equal portions of the slaw. Add the bun tops and serve. Makes 12 sliders to serve 6, prep time: 1 hour, grilling time: 10 minutes