Recipe Friday: Zuzu Korean BBQ Burger

Written by Marilyn Hawkes Category: Recipes Issue: February 2019
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 On Friday, March 22, 17 Valley restaurants will participate in the Four Peaks Burger Battle at the Scottsdale Waterfront to crown the winner of 2019’s best burger. The event, hosted by Scottsdale League for the Arts, will raise money for local arts and education programs.

Zuzu at Hotel Valley Ho held their own burger battle in house and the winner will be showcased at the Four Peaks Burger Battle. The Korean BBQ Burger is the brainchild of Zuzu cook Angel Rubio, with a little help from executive chef Russell LaCasce. “It’s got all that umami going on – you’ve got a real savory burger, sweet and salty Korean barbecue sauce and smoky, savory pork belly with crunchy cabbage slaw. “It all works so well together,” LaCasce says.

This recipe makes more than you’ll need, so you might want to cut it in half unless you’re cooking for a big crowd.

Korean BBQ Burger

Korean slaw
1 purple cabbage
1 green cabbage
¼ cup pickled Fresno chilies
1 each jalapeno, julienne cut
1 each red onion, julienne cut
¼ cup pickled ginger, chopped
1 each cucumber, julienne cut

Pickled Fresno Chilies
Put 2 cups vinegar, 2 cups water, ¼ cup sugar and 1/8 cup salt in saucepan. Bring to a boil to incorporate the sugar and salt. Slice the peppers (rinse out seeds if you want to tone down the heat) and place in a container. Pour the hot liquid over the top, cover and refrigerate.

Korean Slaw
Mix in bowl and place in container. Toss with sesame oil to coat and salt and pepper to taste.

Korean BBQ Sauce
2 ½ cups soy sauce
1 cup water
½ cup rice wine vinegar
1 cup minced scallions
1 cup minced garlic
1 cup sesame oil
½ cup chopped fresh ginger
4 cups hoisin sauce
¼ cup chili paste (Sambal)

Slightly cook garlic and ginger in the sesame oil and let cool. Mix all ingredients, adjust seasonings and heat with chili paste and add brown sugar if necessary. Brush on top of the pork belly or bacon and broil or grill it.

Burger preparation
Grill a seasoned 8 oz. burger to desired temperature. Add candied pork belly (or regular bacon) that’s been glazed with the Korean BBQ sauce and broiled until caramelized and the pork is soft and tender. The bacon or pork belly is layered on top of the burger and finished with the Korean slaw mix. Serve on a sesame seed bun.