Korean · Dinner
Spicy Pork Belly Burger
A single-patty burger built from coarsely ground pork belly seared until crisp-edged, glazed with a gochujang-based sauce, and stacked on a toasted brioche bun with kimchi, pickled cucumber and scallion mayo. Sweet, funky and heat-forward, finished with sesame seeds for crunch.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
812Calories
33.4gProtein
57.8gFat
41.2gCarbs
15.8gSugar
3.1gFiber
1680mgSodium
150mgChol
18.9gSat Fat
610mgPotassium
140mgCalcium
3.2mgIron
1.1mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
sweet-heat
cheat-day
all-time-classics
Instructions
1
Prep
Whisk gochujang, soy sauce, honey, minced garlic and grated ginger into a glaze; toss cucumber slices with rice vinegar and sugar to quick-pickle.
2
Heat
Shape pork belly into a patty about 3/4 inch thick, season with salt, sear in oil over medium-high heat 4 to 5 minutes per side until deep brown crust forms and juices run clear.
3
Heat
Reduce to low, brush glaze over both sides of patty and cook 1 minute more until glaze turns glossy and sticky rather than raw.
4
Rest
Move patty to a plate and rest 5 minutes so juices settle before assembly.
5
Plate
Toast brioche bun cut sides in skillet over medium heat 1 to 2 minutes, spread mayonnaise on base, layer pickled cucumber, set patty on top, spoon remaining glaze, pile chopped kimchi, sprinkle sesame seeds and sliced scallion, close bun and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork belly
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 22 brioche bun
- 2 tbsp2 tbsp mayonnaise
- 22 scallion
- 2.8 oz80g, a small handful kimchi
- 1212 cucumber slices
- 2 tbsp2 tbsp rice vinegar
- 2 pinch2 pinch sugar
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch salt
