Serves 4-5 • No mayo • No kimchi • No sesame oil needed
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Serves 4-5 • No mayo • No kimchi • No sesame oil needed
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Heat oven to 425°F. Quarter potatoes (halve very small ones). Toss with olive oil, garlic powder, paprika, salt and pepper. Spread cut-side down with space between them. Roast 30-35 minutes, flipping around 20 minutes. Finish with furikake.
Mix rice vinegar, coconut aminos, 1 tsp Soyaki, gochujang, ginger and a small pinch of salt. Toss with the thinly sliced cucumbers and shredded carrots. Refrigerate 15-20 minutes. Add furikake right before serving.
Mix Greek yogurt, gochujang, rice vinegar, garlic, honey/agave and salt. Taste. Add another 1/2 tsp honey/agave if too tangy, more yogurt if too spicy, or 1 tsp water at a time if too thick. Add sriracha only if you want extra heat.
Mix the Soyaki, brown sugar, rice vinegar, gochujang, garlic, ginger and black pepper.
Gently mix ONLY about 1/4 cup of the burger sauce into the 2 lb ground beef. Save the rest for glazing. Form 5 patties (about 6.4 oz each), slightly wider than the buns. Do not overwork the meat.
Heat a skillet over medium-high. Cook patties about 3-4 minutes on the first side without moving much. Flip and cook another 3-4 minutes, or until desired doneness. During the last 1-2 minutes, brush/spoon reserved sauce over the patties and briefly flip to caramelize. Watch closely because the sugar can burn.
Remove burgers and toast brioche buns cut-side down in the same skillet for 30-60 seconds.
Bottom bun → creamy gochujang yogurt sauce → Korean beef patty → cucumber-carrot slaw → tiny drizzle of Crunchy Chili Onion → top bun. Serve with the furikake potatoes.
