Gochujang Burger with Spicy Slaw
Fructans
Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.
Source: New York Times Cooking This may be the perfect all-purpose sauce — BBQ, marinade, dressing — for your summer cookouts. Tangy and sweet rice vinegar cuts through the spicy…
Directions
- 1
Whisk together the gochujang, vinegar, olive oil, sesame oil, sugar, and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
- 2
Add the pork, 1½ teaspoons salt, and ½ teaspoon pepper to the large bowl with half of the gochujang mixture. Break up the clumps and incorporate the ingredients together without compacting the meat into a dense mass, until all of the gochujang mixture has been absorbed.
- 3
Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1-inch thick.
- 4
Toss the cucumber, sprouts, carrot, and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
- 5
Prepare a grill for medium-high direct heat. Clean and oil the grates.
- 6
Grill the buns until toasted on both sides, about 30 seconds to 1 minute per side. Transfer to a baking sheet. Brush the patties on both sides with oil and grill until lightly charred on both sides and just cooked through, about 4 minutes per side, closing the grill top between flips as needed if using a gas grill. Transfer the burgers to a plate and let sit for 5 minutes.
- 7
Top with burgers and gochujang slaw and serve.
Diets
Fits as written
- Dairy-free
- Egg-free
- Nut-free
Works with easy swaps
Gluten-free (1)
- 4 burger buns → gluten-free bread
Low FODMAP (3)
- garlic → garlic-infused olive oil
- scallions → scallion green tops only
- 4 burger buns → gluten-free bread
Some other ingredients are only low FODMAP in small portions.
How we decide
- Vegetarian:
- No meat, poultry, fish, shellfish or gelatin (including stock made from them).
- Vegan:
- Vegetarian, plus no dairy, eggs or honey.
- Pescatarian:
- No meat, poultry or gelatin; fish and shellfish are fine.
- Gluten-free:
- No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
- Dairy-free:
- No milk, butter, cream, yogurt, cheese or other dairy.
- Egg-free:
- No eggs, egg noodles or mayonnaise.
- Nut-free:
- No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
- Low FODMAP:
- Rated from the ingredient list; see the Low FODMAP badge on each recipe.
- Halal-friendly:
- No pork products, alcohol or gelatin. This can't confirm halal sourcing.
- Paleo:
- No grains, legumes, dairy, refined sugar or seed oils.
- Mediterranean:
- No red or processed meat and no butter, lard, margarine or cream as cooking fats.
- Low-carb:
- About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
- Keto:
- About 10 g net carbs or less per serving, with at least 55% of calories from fat.
- Atkins:
- About 10 g net carbs or less and 5 g sugar or less per serving.
- High-protein:
- 25 g protein or more per serving.
- Low-sodium:
- About 600 mg sodium or less per serving.
Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.
Nutrition Facts
Per serving (4 servings)
- Protein
- 1 g
- Carbohydrates
- 9.1 g
- Sugars
- 5.4 g
- Fiber
- 1.1 g
- Fat
- 13.7 g
- Saturated fat
- 1.9 g
- Sodium
- 16 mg
Estimated from USDA ingredient data. Brands, substitutions and cooking methods will change the real numbers.
Some ingredients couldn't be included, so this may be low.
Pairs Well With
Published June 15, 2024