This recipe is based on Judy Joo’s Korean Food Made Simple on Cooking Channel. The recipe was not posted on the network website, so my daughter, Alycia, & I estimated the ingredient amounts while re-watching the episode – we think they turned out great! These burgers are tender and wonderfully seasoned.
Combine pancetta or bacon, onion, garlic & ginger in a food processor and pulse until finely ground.
Place in a bowl & add remaining ingredients.
Mix gently with hands until thoroughly mixed.
Form into patties and grill.
Judy serves this with Korean Ketchup (1/4 cup ketchup mixed with 1 Tbsp gochujang) and Asian Mayo (Korean mayo thinned with kimchi juice). I have not tried the mayo yet, but the Korean Ketchup is my new favorite burger topping!
If you haven’t used gochugaru or gochujang before, this may seem like a lot of chile, but it is not a very spicy chile. You can reduce the amount if you like.
We like to make these as sliders – it makes about 10. Hawaiian rolls make delicious buns for these.
Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
Toss broccoli slaw, onions, basil, and mint.
Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.