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Umami (or savory) flavor abounds in these burgers thanks to a bit of soy sauce and sesame oil mixed right into the patties, plus a spicy gochujang mayo spread onto the warm toasted buns. A bright slaw of carrots and cabbage tossed with vinegar cuts through the richness of the dish.

Ethan Mick

with Marinated Cucumber & Sesame-Dressed Slaw

Korean-Style Burgers

Ground Beef

Potato Buns

Carrots

Scallions

Cabbage

Persian Cucumber

Soy Sauce

Gochujang

Mayonnaise

Sugar

White Wine Vinegar

Sesame Oil

Wash and dry the fresh produce. Thinly slice the **cucumber** into rounds. In a bowl, combine **half the sugar** and **half the vinegar**; whisk until the sugar has dissolved. Add the sliced cucumber; toss to combine. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. Peel the **carrots** and grate on the large side of a box grater. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Combine the **prepared carrots and cabbage** in a bowl. Add the **sliced green tops of the scallions**, **remaining vinegar**, and **half the sesame oil**; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the slaw:

While the slaw marinates, in a medium bowl, combine the **beef**, **sliced white bottoms of the scallions**, **soy sauce**, **remaining sugar**, and **remaining sesame oil**. Season with salt and pepper; gently mix to combine. Form the mixture into two ½-inch-thick patties.

Form the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **patties** and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Transfer to a plate. Carefully drain off and discard any excess oil.

Cook the patties:

While the patties cook, halve the **buns**. Add the buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns:

In a bowl, combine the **mayonnaise** and **as much of the gochujang as you’d like**, depending on how spicy you’d like the dish to be. Assemble the burgers using the **toasted buns**, **gochujang mayo**, **cooked patties**, and **dressed cucumber** (discarding any liquid). Serve the **burgers** with the **slaw** on the side. Enjoy!