For deep flavor in minimal time, this recipe leans into the smash method for both burgers and pickles. The patties cook fast and crisp, while smashed cucumbers absorb tangy seasoning quickly. Everything comes together with a creamy gochujang-based sauce that ties the burger together without overpowering it.
For deep flavor in minimal time, this recipe leans into the smash method for both burgers and pickles. The patties cook fast and crisp, while smashed cucumbers absorb tangy seasoning quickly. Everything comes together with a creamy gochujang-based sauce that ties the burger together without overpowering it.
Key products
Instructions
Instructions
- For the Smashed Pickles, place cucumbers in large resealable plastic bag. Pound gently with a rolling pin or heavy pan to crack and flatten slightly. Remove from bag. Cut cucumbers in half lengthwise, then into 1-inch chunks. Toss cucumber pieces with salt and sugar to coat. Transfer to strainer and allow to drain 15 minutes.
- Meanwhile, whisk remaining ingredients in medium bowl. Reserve 2 tablespoons of the brine for Spicy Mayo. Add cucumbers to remaining brine, tossing gently to coat. Let stand at least 10 minutes or until ready to serve.
- For the Spicy Mayo, mix mayo, reserved pickle brine and Gochujang in small bowl until well blended; set aside. Mix cabbage and carrot in medium bowl. Add 3 tablespoons of the Spicy Mayo, tossing to coat well. Cover remaining Mayo and Slaw; refrigerate until ready to serve.
- For the Burgers, mix ground beef, onion and garlic in medium bowl just until blended. Shape into 4 even balls.
- Heat griddle, cast iron skillet or flat top grill on medium-high heat. Place meat balls on hot griddle; immediately smash with heavy spatula or burger press to flatten to about 1/2-inch thickness. Cook just until bottom forms a crust. Flip and cook to desired doneness.
- To serve, spread cut sides of rolls with Spicy Mayo. Place burgers on buns and top with Slaw and Smashed Pickles. Serve immediately.
