Wine Varietal: Zinfandel
These sliders celebrate the collaboration of the american turkey burger and the bold and flamboyant flavors of Siheung, South Korea.Annie Chuns Korean Gochujang Sauce is actually made in South Korea. Annie Chuns products is available worldwide to all who loves the South Korean Cuisine. This sauce is a soy-bean based sauce filled with red pepper powder, fresh garlic, onions, and ginger. The sweet, savory, and spicy blend of this sauce complements my turkey patties as well as my citrus cucumber jicama slaw. This sauce is so versatile that you can use it for anything. You can use it as a condiment, marinade, dipping sauce, basting-The Possibilities are endless!
Roasted Ginger Grapefruit Gochujang Mayo:
3/4 cup mayonnaise made with olive oil
1 tablespoon fresh grapefruit zest
1 tablespoon fresh grapefruit juice
1 teaspoon roasted ground ginger (prefer McCormick)
2 tablespoons Sweet and Spicy Korean Gochujang Sauce (prefer Annie Chuns)
2 pounds fresh ground turkey
1/3 cup Sweet and Spicy Korean Gochujang Sauce (prefer Annie Chuns)
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 cup panko bread crumbs
1/4 cup pear juice
1/3 cup finely chopped green onion
2 teaspoons sea salt
1/2 teaspoon fresh black pepper
Citrus Cucumber Jicama Slaw:
1/4 cup fresh lime juice
2 cloves garlic, chopped
1 tablespoon Colavita Extra Virgin Olive Oil
3/4 teaspoon sea salt
2 teaspoons Sweet and Spicy Korean Gochujang Sauce
1 teaspoon roasted ground ginger
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 teaspoon orange zest
1 English cucumber, julienned
1 red bell pepper, julienned
3/4 cup jicama, julienned
1/2 cup daikon radish, julienned
2/3 cup carrots, julienned
2 tablespoons Colavita Extra virgin olive oil, brushing on the grill rack
1/2 cup prepared Korean Barbecue Sauce (prefer Annie Chun’s), for basting
12 Kings Hawaiian Sweet Dinner rolls or mini burger buns
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 salad, whisk the lime juice, garlic, olive oil, sea salt, gochujang sweet and spicy sauce, roasted ground ginger, cilantro, parsley, orange zest in a small bowl. Combine the cucumber, red pepper, jicama, daikon radish, and carrots in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the extra virgin olive oil. Place the patties on the rack, cover, and cook, turning once, until turkey is fully cooked, about 4 to 6 minutes on each side. During the last few minutes of cooking, baste the patties equally with the Korean Barbecue Sauce 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 roasted ginger grapefruit gochujang mayo. On each bun bottom, place a patty and equal portions of the citrus cucumber jicama slaw. Add the bun tops and serve. Makes 12 sliders to serve 6, prep time: 1 1/2 hours, grilling time: 10 minutes