1/4cuppanko bread crumbsoptional but burgers turn best when used with leaner cuts of protein like chicken, salmon or turkey
4hamburger or brioche buns
Roasted garlic aioliSriracha aioli, lime flavored aioli, or mayonnaise
Asian picklesif desired
For the Spicy Asian Slaw
1small head napa cabbagethinly sliced
1cupred cabbagethinly sliced
1red bell pepperseeded and thinly sliced
6tablespoonsseasoned rice vinegar
2-3tablespoonsgochuchangKorean chile paste, to your taste for heat
2tablespoonsgrapeseed or canola oil
1tablespoongrated fresh ginger
Add the protein of your choice to a large bowl. In a small bowl, whisk the Korean BBQ marinade mix with the sesame oil and soy sauce. Pour over the protein of your choice and add the onions and panko bread crumbs if using. Gently mix into the meat but don't over work it. Form four 1/4 pound patties or three 1/3 pound patties. Make an indent in the middle of each patty so they cook flat. Place on a platter and wrap in plastic wrap and refrigerate for 30 minutes or overnight.
To make the Spicy Asian Slaw, add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochuchang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
When ready to grill, prepare an outdoor or indoor grill and lightly oil the clean grill grates. Cook the burgers undisturbed until browning at the edges and flip once. Cook until cooked through or internal temperatures read 145°F for fish, 155°F for ground meat, and 165°F for poultry. Toast the buns on the grill. Spread each side of the bun with aioli or mayonnaise and top with the burger. Add the Asian Slaw and Asian Cucumbers if desired, and top with more sesame seeds.
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