Korean Beef Barbecue Banh Mi Sliders with Roasted Ginger Gochujang Citrus Mayo and Pickled Daikon-Jicama Slaw
The Korean Gochujang Sauce and the Korean Cuisine has inspired me to create these delicious sliders.This sauce is a soy-bean base sauce filled with red pepper powder, fresh garlic, onions, and fresh ginger. The sweet, savory, and spicy blend of this sauce complements my beef patties as well as my roasted ginger gochujang citrus mayo. This sauce is so versatile that you can use it for anything. You can use it as a condiment, marinade, dipping sauce, basting; the possibilities are endless!
Roasted Ginger Gochujang Citrus Mayo:
3/4 cup mayonnaise made with olive oil
1 tablespoon fresh lime juice
1 tablespoon lemon zest
1 1/2 tablespoon Gochujang Korean Sweet and Spicy Sauce (prefer Annie Chun’s)
1/2 teaspoon roasted ground ginger (prefer McCormick gourmet collection)
2 pounds ground beef chuck
1/2 cup chopped shallots
1/4 cup Gochujang Korean Sweet and Spicy Sauce (prefer Annie Chun’s)
2 tablespoons Korean Barbecue Sauce (prefer Annie Chun’s)
1 tablespoon brown sugar
1 teaspoon roasted ground ginger (prefer McCormick gourmet collection)
1 teaspoon roasted ground cumin (prefer McCormick gourmet collection)
2 tablespoons Kung Pao Sauce (prefer Annie Chun’s)
1 tablespoon toasted sesame oil
3 garlic cloves, finely minced
1/3 cup finely chopped cilantro
Pickled Daikon-Jicama Slaw
1/4 cup granulated sugar
1/4 cup apple cider vinegar
1 teaspoon balsamic seasoned rice vinegar
1/2 cup water
1/2 cup carrots, julienned
1/2 cup hot house cucumber, julienned
1/2 cup daikon radish, julienned
1/2 cup jicama, julienned
2 tablespoons vegetable oil for brushing on grill
1/2 cup Korean Barbecue Sauce, for basting (prefer Annie Chun’s)
12 small French-style dinner rolls or mini burger buns
1 bag (5 oz. ) mixed baby salad greens
To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
To make patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
To make the slaw, combine sugar, vinegar, balsamic seasoned rice vinegar, and water in a small sauce pan on a gas grill over medium heat and bring to a simmer, stirring to dissolve the sugar. Place carrots, cucumbers, daikon radish, and jicama in a medium bowl. Pour the vinegar mixture over the vegetables, cool and refrigerate until burgers are ready to assemble.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side. During the last few minutes of cooking, baste the patties equally with the Korean Barbecue Sauce and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, top with equal amounts of baby salad greens, beef patty and equal portions of the pickled slaw. Add the bun tops and serve. Makes 12 sliders to serve 6, prep time: 1 hour, grilling time: 10 minutes