korean-style burgers
This burger gets loads of flavor from both what’s
in it (kimchi, soy sauce, and ginger) and what’s on
it: crisp, sweet-and-sour cucumbers and a slaw-
sauce hybrid that gets a kick from gochujang.
Serves 43 Tbs. olive oil
3 Tbs. fresh lime juice
1½ packed Tbs. dark brown sugar
Kosher salt
1 Persian cucumber, very
thinly sliced (about ½ cup)
1½ lb. ground beef,
preferably 85% lean
¼ cup finely chopped daikon kimchi
2 tsp. soy sauce
2 tsp. finely chopped fresh ginger
1¼ cups packed coleslaw mix
½ cup mayonnaise
1½ Tbs. gochujang
2 tsp. black sesame seeds (optional)
4 hamburger buns, toastedIn a small bowl, combine the oil, lime juice, brown sugar,
and ¼ tsp. salt, and stir until the sugar dissolves. Add the
cucumber and set aside for at least 15 minutes.
Prepare a medium-high (400°F to 475°F) charcoal or
gas grill fire, or heat a grill pan over medium-high heat.
In a medium bowl, combine the beef, kimchi, soy sauce,
ginger, and ¼ tsp. salt. Shape into four thin patties, about
4½ inches across, and make a slight indentation in the
center. Cover and refrigerate for at least 10 minutes and
up to 1 day.
In a medium bowl, combine the slaw mix, mayonnaise,
gochujang, and sesame seeds, if using. Drain the
cucumbers and reserve the liquid for basting the burgers.
Brush the cucumber liquid on one side of each burger,
and grill the burgers that side down for 2 minutes. Flip and
brush with more of the liquid. Continue grilling, flipping,
and brushing until cooked to desired doneness (135°F
for medium rare). Serve the burgers on the buns topped
with some slaw (you’ll have some left over) and the
cucumbers.honey-glazed chicken, sweet potato,
and peach skewers
Here, juicy chunks of chicken, sweet potatoes, peaches, and
onions are grilled with a sweet-tart glaze, then sprinkled with
crunchy grilled spiced pecans. Serves 4
1 medium sweet potato (about
¾ lb.), peeled and cut into
sixteen 1½-inch pieces
1 cup sherry vinegar
½ cup plus 1 Tbs. honey
2 Tbs. canola oil; more for
the grill
Kosher salt and freshly
ground black pepper
½ small sweet onion, cut into
1½-inch chunks, layers sepa-
rated (about 4 oz.)
1 lb. boneless, skinless chicken
breast halves, cut into
16 pieces
4 small ripe but firm peaches,
quartered and pitted (about
1½ lb.)
½ cup pecans, coarsely
chopped
½ tsp. ground cumin
½ tsp. pumpkin pie spice
Prepare a medium gas or char-
coal grill fire. Soak eight 12-inch
wooden skewers in water.
In a 4-quart saucepan fitted
with a steamer basket, bring
1 inch of water to a boil over high
heat. Steam the sweet potatoes
until nearly cooked but still a bit
firm, 10 to 12 minutes. Remove
from the heat; cool slightly.
Put the vinegar, ½ cup of the
honey, 1 Tbs. of the oil, 2 tsp. salt,
and ¾ tsp. pepper in a 3-quart
saucepan. Simmer over medium
heat, stirring occasionally,
until reduced to 23 cup, 13 to
15 minutes. (The glaze should
brush on easily but be thick
enough to coat the chicken. If
too thick, add a few drops of hot
water.)
Meanwhile, thread the onion,
chicken, sweet potato, and peach
onto the soaked skewers.
Reserve half the glaze. Brush
the skewers with the remaining
half of the glaze. Thoroughly
oil the grill grate. Arrange the
skewers on one side of the grill
grate and grill, covered, until
well marked on one side, 4 to
5 minutes.
Meanwhile, toss the pecans in
a small bowl with the remaining
1 Tbs. honey and 1 Tbs. oil, the
cumin, pumpkin pie spice, ½ tsp.
salt, and a pinch of pepper.
Put a large piece of foil on the
other side of the grill and scatter
the nuts on the foil. Flip the
skewers. Grill until the chicken is
cooked through and the nuts are
bubbling, 3 to 5 minutes more.
(Keep a close eye on the nuts; stir
if they threaten to burn.) Transfer
the skewers to a serving platter,
brush with the reserved glaze,
and sprinkle with the pecans.FINECOOKING.COM 61