Bulgogi Burgers with Asian Slaw

For the slaw: In a medium bowl, add mayonnaise, rice vinegar, Sriracha and sugar. Whisk to combine.

Place a box grater over the bowl with slaw dressing, and grate the radishes, carrots and cucumber into it. Add chopped scallions, jalapenos and salt to taste, and stir to combine slaw.

For the bulgogi burgers: In the bowl of a food processor, add the soy sauce, garlic, sugar, sherry, scallions, ginger, sesame oil and chile flakes for the bulgogi sauce ingredients. Pulse for about 30 seconds until completely blended. Pour 1/3 of sauce mixture into a small bowl, keeping the remaining in the food processor bowl.

Add sirloin pieces into food processor bowl, and pulse until the meat is ground, just about 20 to 30 seconds. Do not overgrind the meat; you want it the consistency of ground beef.

Transfer ground beef into a medium bowl, and stir to combine if the sauce isn’t completely blended throughout meat. Also, remove any big chunks of meat that didn’t get ground by the food processor. Form ground beef into four patties.

In a sauté pan, warm oil over medium-high heat, and add burgers. Cook burgers on each side about 2 minutes, cooking until desired doneness.

Meanwhile, in a small bowl, combine remaining bulgogi marinade with mayonnaise.

When done, remove hamburgers to a plate. Slather toasted buns with the bulgogi mayonnaise, and place burger on top of bottom bun. Garnish with slaw, and add bun top. Serve.