Sweet and Spicy Korean Siheung Sliders with Roasted Ginger Grapefruit Gochujang Mayo and Citrus Cucumber Jicama Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Roasted Ginger Grapefruit Gochujang Mayo:
3/4 cup mayonnaise made with olive oil
1 tablespoon fresh grapefruit zest
1 tablespoon fresh grapefruit juice
1 teaspoon roasted ground ginger (prefer McCormick)
2 tablespoons Sweet and Spicy Korean Gochujang Sauce (prefer Annie Chuns)
2 pounds fresh ground beef chuck
1/3 cup Sweet and Spicy Korean Gochujang Sauce (prefer Annie Chuns)
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 cup panko bread crumbs
1/4 cup pear juice
1/3 cup finely chopped green onion
2 teaspoons sea salt
1/2 teaspoon fresh black pepper
Citrus Cucumber Jicama Slaw:
1/4 cup fresh lime juice
2 cloves garlic, chopped
1 tablespoon Colavita Extra Virgin Olive Oil
3/4 teaspoon sea salt
2 teaspoons Sweet and Spicy Korean Gochujang Sauce
1 teaspoon roasted ground ginger
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 teaspoon orange zest
1 English cucumber, julienned
1 red bell pepper, julienned
3/4 cup jicama, julienned
1/2 cup daikon radish, julienned
2/3 cup carrots, julienned
Other ingredients:
2 tablespoons Colavita Extra virgin olive oil, brushing on the grill rack
1/2 cup prepared Korean Barbecue Sauce (prefer Annie Chun’s), for basting
12 Kings Hawaiian Sweet Dinner rolls or mini burger buns



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 salad, whisk the lime juice, garlic, olive oil, sea salt, gochujang sweet and spicy sauce, roasted ground ginger, cilantro, parsley, orange zest in a small bowl. Combine the cucumber, red pepper, jicama, daikon radish, and carrots in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the extra virgin olive 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 roasted ginger grapefruit gochujang mayo. On each bun bottom, place a patty and equal portions of the citrus cucumber jicama slaw. Add the bun tops and serve. Makes 12 sliders to serve 6, prep time: 1 1/2 hours, grilling time: 10 minutes