These Asian Sliders are seasoned with a sweet glaze reminiscent of Asian barbecues. It's topped with crunchy quick pickles and spicy gochujang mayo and served on mini brioche buns. It's the perfect game day snack!
Yield: 8 sliders
Mix together ground beef, salt and pepper. Set aside.
To make burger glaze: combine hoisin sauce, soy sauce, sugar, rice vinegar, garlic and ginger. Stir together and let sit for 10-15 minutes.
Meanwhile, divide seasoned ground beef into 8 equal patties. Heat up a heavy cast iron skillet over medium high heat. Brush with oil. (I prefer to use rice brain oil because it has a high smoke temperature.)
Add patties to hot pan and press down with a flat spatula. Let cook for about 1 minute until crust has formed. Brush top with glaze. Flip patty and brush other side with glaze. Cook for another minute, flip, and brush again. Do not overcrowd the burgers. Work in batches, if necessary.
Once burger is cooked, remove from skillet and transfer to plate and allow to cool slightly. Heat a clean skillet over medium heat. Brush buns with oil. Lightly toast buns on hot pan.
Spread gochujang mayo on buns, top with burger patty, quick pickles and greens of choice. Serve and enjoy immediately.
In a small bowl, mix together mayo and red pepper paste until smooth.
Toss sliced cucumbers in sugar and salt. Let sit for 5 minutes. Rinse pickles under cool water. Drain. Taste and season with salt as needed. (I added a rounded 1/4 tsp of kosher salt.) Chill in the fridge for 5-10 minutes, while you cook the burgers. Then use immediately.
Gochujang is available at Asian markets, Whole Foods, and Amazon.com. I found this brand at my local Ralphs.