
Sriracha BBQ Burger with Grilled Kimchi & Ginger Garlic Mayo

By: McCormick Kitchens
Made With:


There's nothing better than sky-high, toppings-piled burgers. Use Grill Mates® Honey Sriracha Marinade to flavor our Asian inspired burger. Top with Grilled Kimchi and Ginger Garlic Mayo and enjoy every umami-loaded bite.
Recipe Info
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Prep Time:
15m
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Cook Time:
12m
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Ingredients:
25
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Servings:
4
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User Rating:
Ingredients
- Grilled Kimchi
- 1/4 head Napa cabbage, sliced lengthwise
- 1 medium red bell pepper, cored and cut in half lengthwise
- 1 Asian pear, cored and cut into 1/2-inch slices
- Oil, for brushing
- 1/3 cup rice vinegar
- 2 green onions, thinly sliced
- 1 tablespoon sugar
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon Gochujang (Korean pepper paste)
- 2 teaspoons sesame oil
- 1 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Garlic Powder
- Ginger Garlic Mayo
- 1/4 cup mayonnaise
- 1/4 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Ground Ginger
- 1/8 teaspoon McCormick® Crushed Red Pepper
- 1 teaspoon rice vinegar
- Korean BBQ Burgers
- 1 package McCormick® Grill Mates® Honey Sriracha
- 1 tablespoon sesame oil
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 1/4 pounds lean ground beef
- 1/4 cup finely chopped onion
- 4 hamburger rolls
Nutrition Information
(per serving)
- Calories 623
- Carbohydrates 41 g
- Cholesterol 96 mg
- Fiber 4 g
- Protein 34 g
- Sodium 1531 mg
- Total Fat 35 g
There's nothing better than sky-high, toppings-piled burgers. Use Grill Mates® Honey Sriracha Marinade to flavor our Asian inspired burger. Top with Grilled Kimchi and Ginger Garlic Mayo and enjoy every umami-loaded bite.
Key products
Instructions
- For the Kimchi, brush cabbage, bell pepper and pear slices with oil. Grill over medium heat until lightly charred. Remove from grill. Cool slightly.
- Meanwhile, mix remaining ingredients in large bowl until well blended. Coarsely chop cabbage and pears then cut bell pepper into strips. Add to bowl with dressing mixture; toss gently to coat. Cover. Refrigerate 1 hour or until ready to serve.
- For the Mayo, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to use.
- For the Burgers, mix Marinade Mix, sesame oil, soy sauce, honey and vinegar in large bowl until well blended. Reserve 2 tablespoons for brushing burgers during cooking. Add ground beef and onion into remaining marinade in large bowl; mix well. Shape into 4 patties. For best results, refrigerate patties 15 to 30 minutes before grilling.
- Grill burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160°F), brushing with reserved marinade while cooking.
- Serve burgers on rolls with Ginger Garlic Mayo, topped with Grilled Kimchi.