The Heart and Seoul of Korea Burgers, the Grand Prize Winner in the 2014 Sutter Home Build a Better Burger Recipe Contest, includes gochujang (a spicy pepper paste) plus a popular Korean favorite – Spam!
Prepared in 25 minutes or less, every bite of these burgers in made better with Sutter Home Zinfandel.
PEANUT BASIL SLAW
2 cups shredded Napa cabbage
1/4 cup chopped Thai basil or regular basil
1/4 cup minced roasted red pepper
1/2 cup candied peanuts, chopped
3 tablespoons rice vinegar
1 teaspoon soy sauce
1/4 teaspoon toasted sesame oil
1/3 cup gochujang
2 cloves garlic, finely minced
1 cup mayonnaise
8 ounces spam, cut into thin, 1-inch long matchsticks
2 pounds ground beef
1/4 cup minced green onions
1 clove garlic, finely minced
1/2 teaspoon finely minced fresh ginger
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 King’s Hawaiian Original Hamburger Buns
6 leaves redleaf lettuce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the peanut basil slaw, combine all of the ingredients in a large bowl. Cover and refrigerate. Drain before using.
To make gochujang mayo, combine all of the ingredients in a small mixing bowl. Cover and refrigerate.
To make the crispy spam, heat a large skillet over medium-high heat. Add the spam and cook for 5 minutes or until crispy, stirring occasionally. Transfer to paper towels to drain.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for about 4 to 6 minutes on each side. During the last 2 minutes of cooking, place the buns, cut side down, around the outer edges of the rack to lightly toast.
To assemble the burgers, spread a layer of gochujang mayo on the toasted sides of each bun. On each bun bottom place a leaf of lettuce, some crispy Spam, a patty and an equal amount of slaw. Add the bun tops and serve.