Korean BBQ Burger Recipe

Name: Korean BBQ Burger Recipe
Ingredients: Kimchi Slaw:; 3 cups, heaping, finely shredded green cabbage; ¼ cup mayonnaise; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 cup sliced kimchi; ; Burger Patties:; 1 ½ pounds ground beef (80/20 fat ratio); 2 cloves garlic, pressed through garlic press; ½ teaspoon grated ginger; 1 teaspoon sesame oil; 1 teaspoon soy sauce; 1 tsp Weber Smokey Mesquite Seasoning; ¼ teaspoon freshly ground black pepper; 4 brioche hamburger buns, toasted; ; Korean BBQ Glaze:; ¾ cup soy sauce; ¾ cup brown sugar; ¼ cup rice vinegar; 3 cloves garlic, pressed through garlic press; 2 teaspoons sriracha; 1 ¼ teaspoon sesame oil; 1 teaspoon grated ginger; ½ teaspoon freshly ground black pepper; 1 tablespoon honey; 2 tsp Weber Smokey Mesquite Seasoning; 2 tablespoons corn starch

Ingredients

Kimchi Slaw:

3 cups, heaping, finely shredded green cabbage
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon rice vinegar
1 cup sliced kimchi

Burger Patties:

1 ½ pounds ground beef (80/20 fat ratio)
2 cloves garlic, pressed through garlic press
½ teaspoon grated ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tsp Weber Smokey Mesquite Seasoning
¼ teaspoon freshly ground black pepper
4 brioche hamburger buns, toasted

Korean BBQ Glaze:

¾ cup soy sauce
¾ cup brown sugar
¼ cup rice vinegar
3 cloves garlic, pressed through garlic press
2 teaspoons sriracha
1 ¼ teaspoon sesame oil
1 teaspoon grated ginger
½ teaspoon freshly ground black pepper
1 tablespoon honey
2 tsp Weber Smokey Mesquite Seasoning
2 tablespoons corn starch

Directions

Combine all ingredients for the Kimchi slaw in a large bowl, cover and refrigerate until ready to use.
Combine all of the burger patty ingredients and form into six 1/4 lb patties.
Heat a grill over medium high heat and grill patties until desired doneness (about 3 minutes per side for medium)
In a high sided or cast-iron skillet, combine all ingredients for the Korean BBQ Glaze, except the cornstarch, and heat until bubbling (either on the grill or on a stovetop.)
Allow the sauce to come to a simmer and whisk in the cornstarch, making sure to thoroughly mix so no lumps remain.
Let the mixture simmer until thickened to desired consistency. Once thick and bubbly, snugly place the burger patties into the mixture and coat both sides with the glaze.
Assemble the burgers by placing a patty on the bottom half of a toasted brioche bun, topping with the kimchi slaw and extra glaze before adding the top bun.