entrees

Korean Smashed Burger with Quick Smashed Pickles

For deeper flavour 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 flavour infused into the vegetables in a snap. Served with a “sm...

For deeper flavour 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 flavour infused into the vegetables in a snap. Served with a “smashed burger” - using the same flavour-infusing technique for a bold, umami-packed patty in a short amount of time - the whole thing is garnished with a burger sauce made from the pickle juice and Korean Gochujang paste for a spicy finish.

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20 min
PREP TIME
5 min
COOK TIME
18
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • Smashed Pickles
  • 4 baby cucumbers
  • 1/2 teaspoon (2 milliliters) salt
  • 1/2 teaspoon (2 milliliters) sugar
  • 1/4 cup (60 milliliters) seasoned rice vinegar
  • 4 teaspoons (20 milliliters) Organic Sesame Seed
  • 2 teaspoons (10 milliliters) dark sesame oil
  • 2 teaspoons (10 milliliters) soy sauce
  • 1/2 teaspoon (2 milliliters) CLUB HOUSE CRUSHED RED PEPPER
  • 1/2 teaspoon (2 milliliters) Garlic Powder
  • Spicy Mayo and Slaw
  • 1/2 cup (125 milliliters) Kewpie® Mayo
  • 2 tablespoons (30 milliliters) pickle brine from Smashed Pickles
  • 1 tablespoon (15 milliliters) Gochujang paste
  • 1 1/2 cups (375 milliliters) shredded cabbage
  • 1/2 cup (125 milliliters) grated carrot
  • Smashed Burger
  • 1 ground beef
  • 1/4 cup (60 milliliters) thinly sliced green onion
  • 1/2 teaspoon (2 milliliters) Garlic Powder
  • 4 brioche hamburger buns , toasted

Preparation

  • 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 (2 1/2-cm) 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 (30ml) 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 (45 ml) 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 (1-cm) 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.

    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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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