Prep Time: 20 minutes
Cook Time: 10–15 minutes
Serves: 4
Burgers
1½ lbs ground beef
2 tbsp Rave Korean BBQ Rub
4 gluten-free buns
4 slices mozzarella or Monterey Jack cheese
2 green onions, thinly sliced
Quick Pickled Slaw
2 cups finely shredded cabbage
½ cup shredded carrot
2 tbsp rice vinegar
1 tbsp honey (Kitako Lake Honey available on our website)
Pinch of salt
Korean BBQ Mayo
½ cup mayonnaise
1 tbsp Rave Infusion Gluten-Free Soy Sauce (available on our website)
1 tsp Rave Korean BBQ Rub
1 tsp honey (Kitako Lake Honey available on our website)
Directions
- Mix the slaw ingredients and refrigerate while you prepare the burgers.
- Combine the mayo ingredients and set aside.
- Form the beef into 4 patties. Season both sides generously with Korean BBQ Rub.
Choose Your Cooking Method
🔥 Grill: Grill over medium-high heat for 4–5 minutes per side, adding cheese near the end.
🔥 Smoker: Smoke at 250°F until the burgers reach about 140°F, then sear over high heat and cook to 160°F.
🍳 Stovetop: Cook in a hot cast-iron skillet for 4–5 minutes per side or until they reach 160°F.
Toast the buns and assemble with Korean BBQ mayo, burger, cheese, pickled slaw and green onions.
🔥 Travis’ Tip
Don’t mix the seasoning into the beef. Season the outside generously so you get a better crust and keep the burgers tender.
🍽️ Perfect Pairings
Side: Crispy roasted potatoes or cucumber salad
Drink: Ginger ale or an ice-cold lager
