Korean BBQ Burgers with Carrot-Cucumber Relish and Kimchi Mayo
1 tablespoon Korean Red Pepper Paste (Kochuchung)
1 tablespoon rice wine vinegar
1/2 cup julienned carrots
1/2 cup julienned English cucumber
1 cup mayonnaise
1/2 cup cabbage kimchi, finely diced
1 tablespoon sesame oil
1 pound ground chuck
1 pound ground sirloin
2 1/2 tablespoons soy sauce
2 1/2 teaspoons sesame oil
3 cloves garlic , micro planed
2 1/2 tablespoons brown sugar
2 tablespoons rice wine (mirin)
1/2 tablespoon kiwi fruit puree
vegetable oil, for brushing the grill rack
6 sesame seed buns, split
6 Romaine lettuce leaves
Preheat a gas grill to medium-high heat.
To make the relish, combine red pepper paste and rice wine vinegar in a bowl. With a whisk, mix until smooth and free of lumps. Fold in carrots and cucumber until well coated. Refrigerate until serving.
To make the kimchi mayo, combine the mayonnaise, kimchi, and 1 tablespoon sesame oil in a bowl. Mix until well combined. Refrigerate until serving.
To make the patties, combine the chuck, sirloin, 2 1/2 tablespoons soy sauce, 2 1/2 teaspoons sesame oil, garlic, brown sugar, rice wine, and kiwi puree in a large bowl. Mix until well combined. Divide mixture into 6 equal portions and form portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover and grill until browned on the bottoms, 4 to 5 minutes. Flip the patties and continue grilling until done, about 5 minutes longer. Patties should register 160 degrees on a meat thermometer. During the last few minutes of cooking, place both halves of buns, cut side down, on grill until warmed through and lightly toasted.
To assemble the burgers, spead kimchi mayo on the cut side of both the bottom and top buns. Top bottom buns with one lettuce leaf and one patty each. Top each patty with an equal amount of the carrot-cucumber relish. Cover patties with bun tops and serve.
Makes 6 burgers