Do you like burgers? I like burgers! SoCal weather is always perfect for burgers! You can fire up your grill or just use a cast iron pan like I did for this recipe. Either way, it will be delicious. No doubt!
For the Pickled Red Onions
• half of a red onion, sliced
• ½ cup rice vinegar
• ½ tsp kosher salt
• ½ tsp sugar
1) Add rice vinegar, salt, and sugar in a bowl. Stir to dissolve salt and sugar. Add onions and toss to coat. Let marinate for at least 1 hour, tossing a few times to let every slice of onion have a chance to bathe in the pickling liquid.
For the Sauce
• 2 parts Japanese mayonnaise (Kewpie)
• 1 part gochujang
1) Mix mayo and gochujang in a bowl. Cover and refrigerate until ready to use.
For the Patties
• 1 lb ground beef (80/20 or lean)
• 1 lb ground pork
• 3 scallions, finely chopped
• 1 tsp ginger, grated
• 3 garlic cloves, grated
• 2 tsp sesame oil
• 1 tbsp low sodium soy sauce
• 2 tbsp hoisin sauce
• ¼ tsp freshly ground black pepper + more for sprinkling
• kosher salt for sprinkling
• 1 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
1) Add all the ingredients (except oil, salt and pepper for sprinkling) in a large bowl and mix with hands to combine. Do not overmix. Form into about ¹⁄3 lb patties slightly bigger than the buns you will use. Sprinkle one side with salt and pepper.
2) Heat a cast iron pan over high heat. At the first sight of smoke, drizzle oil and swirl the pan so the oil can coat the rest of the surface of the pan. Add 3 to 4 patties at a time, seasoned side down, then sprinkle the other side with salt and pepper. Cook for 2-3 minutes on one side, then flip and cook for 1-2 minutes on the other side. Or, cook to desired doneness.
○ Brioche buns (can be toasted with butter if desired), butter lettuce, tomatoes.
1) Spread mayo-gochujang on the bottom bun, add lettuce, patty, tomato, pickled red onions, then top with the second bun with or without spread.