Korean Bbq Sliders with Kimchi Slaw
By Diana Yen, @diana_yen_
Ingredients
Korean BBQ Slider Patties
- 1½ pounds ground beef (80/20)
- 1 tablespoon soy sauce
- 2 teaspoons gochujang
- 2 teaspoons brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, finely grated
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons soy sauce
- 2 teaspoons gochujang
- 2 teaspoons brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, finely grated
- 2 tablespoons water
- ½ cup mayonnaise
- 2 teaspoons gochujang
- 1 teaspoon rice vinegar
- 1½ cups kimchi, drained and chopped
- 1½ cups shredded green cabbage
- 1½ tablespoons mayonnaise
- 1½ teaspoons rice vinegar
- 1 teaspoon honey
- Buns, cut as needed
- 12 slices American cheese, cut to fit
- Butter, for toasting buns
- Toasted sesame seeds (optional)
- Sur La Table Ultimate Sliders Kit
- Gas grill or charcoal/wood grill
Procedure
Prepare the grill
Preheat a gas grill to medium-high heat with the lid closed for 10–15 minutes, or build a charcoal or wood fire and allow it to burn down to a steady bed of glowing embers. Clean and lightly oil the grates.
Make the kimchi slaw
In a medium bowl, combine kimchi, cabbage, mayonnaise, rice vinegar, and honey. Toss well and let sit for 15–20 minutes so the cabbage slightly softens while staying crisp.
Prepare the gochujang mayo
In a small bowl, whisk together mayonnaise, gochujang, and rice vinegar until smooth. Set aside.
Make the Korean BBQ glaze
In a small bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, ginger, garlic, and water until fully combined. Set aside.
Shape the patties
In a large bowl, gently combine ground beef, soy sauce, gochujang, brown sugar, sesame oil, ginger, garlic, salt, and pepper until just mixed. Using the slider press from the kit, portion into 12 patties, about ¼ cup each. Form just until they hold together without overworking. Chill until ready to grill.
Grill the sliders
Place patties on the hot grill and cook until deeply browned and caramelized, about 2-3 minutes per side. During the final minute, brush lightly with the Korean BBQ glaze. Top each with cheese and close the grill lid or cover loosely with a metal bowl or grill dome to melt.
Toast the buns
Butter the buns and toast on the grill until lightly golden, about 20 seconds.
Assemble & Serve
Spread the bottom buns with gochujang mayo. Top with a cheeseburger patty and a generous spoonful of kimchi slaw. Finish with sesame seeds, if desired. Serve immediately
Preheat a gas grill to medium-high heat with the lid closed for 10–15 minutes, or build a charcoal or wood fire and allow it to burn down to a steady bed of glowing embers. Clean and lightly oil the grates.
Make the kimchi slaw
In a medium bowl, combine kimchi, cabbage, mayonnaise, rice vinegar, and honey. Toss well and let sit for 15–20 minutes so the cabbage slightly softens while staying crisp.
Prepare the gochujang mayo
In a small bowl, whisk together mayonnaise, gochujang, and rice vinegar until smooth. Set aside.
Make the Korean BBQ glaze
In a small bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, ginger, garlic, and water until fully combined. Set aside.
Shape the patties
In a large bowl, gently combine ground beef, soy sauce, gochujang, brown sugar, sesame oil, ginger, garlic, salt, and pepper until just mixed. Using the slider press from the kit, portion into 12 patties, about ¼ cup each. Form just until they hold together without overworking. Chill until ready to grill.
Grill the sliders
Place patties on the hot grill and cook until deeply browned and caramelized, about 2-3 minutes per side. During the final minute, brush lightly with the Korean BBQ glaze. Top each with cheese and close the grill lid or cover loosely with a metal bowl or grill dome to melt.
Toast the buns
Butter the buns and toast on the grill until lightly golden, about 20 seconds.
Assemble & Serve
Spread the bottom buns with gochujang mayo. Top with a cheeseburger patty and a generous spoonful of kimchi slaw. Finish with sesame seeds, if desired. Serve immediately