Gochujang Stout BBQ Burger with Fried Shallots and Blistered Shishitos

 Gochujang Stout BBQ Burger with Fried Shallots and Blistered Shishitos

This is basically an amalgamation of my neurosis, it’s true. First came my full-blown obsession with Shishito peppers that turned in me making them for a dinner party, then for myself, eating all alone over the sink, THEN I had to make something for you because the world needs shishito peppers right now! But it doesn’t end there. 

From there the snow started falling into my life with a vengeance and my California blood started to panic since I’m basically a lizard on a rock and I need all the sun all the time, and this led me—no, FORCED me— to make burgers. I became what is the human equivalent of a labrador left alone too long chewing on the curtains and my cabin fever was convinced that summertime food was the only answer. And that means burgers, obviously. 

So basically, what I’m trying to say in my rambling way, is that this burger, THIS BURGER, is the indoor cooking cure to the wintertime blues that we all need in our lives right now. It’s true, make it and you will feel better. Or at least full, and that’s always better than hungry. 

Print Recipe
5 from 1 vote

Gochujang Stout BBQ Burger with Fried Shallots and Blistered Shishitos

Servings: 4 burgers

Ingredients

For the beef patty:

  • 1 lbs 80/20 ground chuck beef
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 tablespoons butter

For the Gochuchang BBQ:

  • cup (160 g) apple cider vinegar
  • ½ cup (4 oz) stout
  • ½ cup (100g) dark brown sugar, packed
  • 1/3 cup (98g) gochujang (Korean hot pepper paste)
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

For the Shallots:

  • 1 large shallot blub peeled and sliced into 1/8 inch slices (about 1/3 cup)
  • ¼ cup (30g) flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil for frying

For the Shihitos:

  • ½ lbs shishito peppers
  • 2 tablespoons sesame oil
  • ½ teaspoon flakey sea salt

For the burgers:

  • 4 kaiser rolls split
  • 1 small bunch cilantro

Instructions

Prep the beef:

  • Form the beef into 4 equal-sized patties, wider than the bun (it will shrink as it cooks) and fairly thin. Add to a plate, refrigerate until very cold, about 1 hour (can be done up to 24 hours in advance).

Make the barbeque sauce:

  • Add all the barbeque sauce to a pan over medium heat. Simmer, stirring frequently, until thickened. Set aside.

Make the shallots:

  • Add the flour, salt and pepper to a small bowl, stir to combine. Add the sliced shallots, toss to coat. Remove with a fork, shaking off the excess flour.
  • Add about ½ inch of oil to a pan over medium heat until hot but not smoking. Add the shallots, reduce heat to medium, cooking on both sides until crispy, and browned, about 10 minutes (make sure the oil isn’t too hot or the shallots will burn). Remove from oil, allow to drain on a stack of paper towels.

Make the shishitos:

  • Heat the sesame oil in a large skillet until very hot. Add the shishitos, allowing to blister on one side before turning with tongs (be careful, the oil will pop), allow to drain on a stack of paper towels, sprinkle with salt while still hot.

Make the patty:

  • Melt the butter in a large skillet over medium-high heat. Salt and pepper the patties liberally on all sides. Add to the skillet, cook on both sides until the meat is medium-rare, about 3 minutes on each side.

Assemble the burgers:

  • Add the patty, top with barbecue sauce, shishitos, shallots and cilantro, serve immediately

2 thoughts on “Gochujang Stout BBQ Burger with Fried Shallots and Blistered Shishitos

  1. This recipe is fantastic! I had enough BBQ sauce for 6 burgers. It also tastes quite a bit spicier right off the stove. Letting it chill in the fridge toned down the spice a bit. This will defiantly be one of my go to burger recipes for now on. Thank you!

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