Korean Smashed Burger with Quick Smashed Pickles

Name: Korean Smashed Burger with Quick Smashed Pickles
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Korean,
Ingredients: 4 baby cucumbers; 1/2 tsp salt; 1/2 tsp sugar; 1/4 cup seasoned rice vinegar; 4 tsps sesame seed; 2 tsps dark sesame oil; 2 tsps soy sauce; 1/2 tsp red pepper crushed; 1/2 tsp garlic powder; 1/2 cup Kewpie® Mayo; 2 tbsps reserved pickle brine from Smashed Pickles; 1 tbsp Gochujang paste; 1 1/2 cups shredded cabbage; 1/2 cup grated carrot; 1 pound ground beef; 1/4 cup thinly sliced green onion; 1/2 tsp garlic powder; 4 brioche hamburger buns toasted

For deeper flavor in a short amount of time, look no further than the “smash” method. Here we’ve smashed cucumbers in the traditional Korean technique to break down cells and get pickle flavor infused into the vegetables in a snap. Served with a “smas... Read More Read Less

20m

PREP TIME

5m

COOK TIME

18

INGREDIENTS

Servings: 4

Ingredients

Smashed Pickles
4 baby cucumbers
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup seasoned rice vinegar
4 teaspoons McCormick® Sesame Seed
2 teaspoons dark sesame oil
2 teaspoons soy sauce
1/2 teaspoon McCormick® Crushed Red Pepper
1/2 teaspoon McCormick® Garlic Powder
Spicy Mayo and Slaw
1/2 cup Kewpie® Mayo
2 tablespoons reserved pickle brine from Smashed Pickles
1 tablespoon Gochujang paste
1 1/2 cups shredded cabbage
1/2 cup grated carrot
Smashed Burger
1 pound ground beef
1/4 cup thinly sliced green onion
1/2 teaspoon McCormick® Garlic Powder
4 brioche hamburger buns, toasted

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.
4 For the Burgers, mix ground beef, onion and garlic in medium bowl just until blended. Shape into 4 even balls.
5 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.
6 To serve, spread cut sides of rolls with Spicy Mayo. Place burgers on buns and top with Slaw and Smashed Pickles. Serve immediately.
7 Test Kitchen Tip: Kewpie Mayo is a Japanese condiment, first introduced in 1924. Unlike regular mayo, kewpie mayo uses only egg yolks (not whole eggs), which gives it a more yellow hue and helps create its famous rich, creamy texture.