1 teaspoon Korean pepper powder (more or less to taste)
1/4 Cup water
PATTIES
1 1/2 Pounds ground pork
4 tablespoons Kimchi Furikake (Rice Seasoning)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1 teaspoon Korean chili powder
RICE BUNS
6 Cups sticky rice, cooked
1/4 Cup liquid aminos
3 tablespoons sesame oil
2 tablespoons rice wine vinegar
3 tablespoonS black sesame seeds
1/4 Cup vegetable oil for frying
1/4 Cup
Kimchi Furikake (Rice Seasoning)
OTHER INGREDIENTS
2 Cups Cups artisan lettuce
1 English cucumber, sliced
3 shallots, thinly sliced
1/2 Cup pickled jalapeno peppers, sliced
1 bunch cilantro
1/2 Cup sriracha mayonnaise
Instructions
To make the Korean Sauce
Heat up side burner of gas grill to medium-high heat or place small saucepan on grill rack.
Place all the ingredients is
saucepan and heat for 5-7 minutes until heated through.
To make the patties
Combine all the ingredients in a large bowl and mix well with your hands.
Do not over mix to avoid tough burgers.
Divide the mixture into 6 equal portions about 4 inches in diameter.
Preheat a gas grill to medium-high. Oil grill rack with vegetable oil.
Grill patties
5-7 minutes
per side or until internal temperature reaches 160 degrees F.
Brush patties with Korean Sauce the last 5 minutes of cooking time on both sides.
To make rice buns
With wet hands form 12 equal balls with rice.
Place balls in 4 inch mold and flatten.
Combine liquid aminos, sesame oil, rice wine vinegar and sesame seeds In a small mixing bowl.
Brush one side of each rice bun with mixture.
Place a large nonstick skillet on grill side burner or grill rack and brush with vegetable oil.
Cook rice buns 1-2 minutes on each side until lightly golden brown.
Remove from heat and sprinkle with Kimchi Furikake.
To assemble the burgers, evenly place lettuce leaves on naked side of bottom rice buns, followed by cucumber slices, shallots, jalapeno peppers and cilantro, top with pork patties.
Drizzle sriracha sauce on each burger. Add top rice buns and serve.
