Triple Gochu Smash Burger Recipe

Thinly slice the cucumber into 1/8" rounds. In a bowl or jar, combine rice vinegar, water, sugar, kosher salt and chile flake (if using). Stir until sugar and salt dissolve. Add cucumber slices, press to submerge, cover and refrigerate for at least 30 minutes (best 1 hour). Drain before assembling. Makes at least 6 slices.

Prepare pan

Thinly slice onions. Heat neutral oil and butter in a wide skillet over medium-low heat until butter melts.

Add sliced onions and a pinch of salt. Cook slowly, stirring every few minutes until soft and translucent (about 12–15 minutes). Increase heat to medium, continue to cook and stir occasionally until deep golden and caramelized, about 10–12 more minutes.

Stir miso paste with mirin and sugar until combined. Add mixture to the pan along with 2 tablespoons water to deglaze, reduce heat to low and cook 1–2 minutes until glossy and syrupy. Taste and adjust seasoning. Keep warm.

In a small bowl, whisk together mayonnaise, chili crisp, lime juice, toasted sesame oil and salt until smooth. Refrigerate until assembly.

Heat vegetable oil in a small saucepan to 350°F (175°C) or until a small piece of bread sizzles. Maintain moderate heat for even frying.

Whisk flour, cornstarch and cold sparkling water into a slightly lumpy batter. Toss the thinly sliced onion in a bowl, then dip handfuls into the batter so slices are lightly coated (do not saturate).

Fry in batches until golden and crisp, about 1–2 minutes per batch. Use a spider or slotted spoon to remove and drain on paper towels. Season immediately with kosher salt.

Divide the ground beef into 9 portions of about 2.7 oz (roughly 45 g) each. Roll each portion loosely into a ball. Keep cold until ready to cook.

Heat griddle

Heat a heavy cast-iron griddle or skillet over high heat until smoking slightly. Add 1–2 tsp neutral oil and spread.

Place three beef balls on the griddle spaced apart. Using a sturdy spatula or a flat metal smash press lined with parchment, press each ball down firmly to a thin patty (about 1/8" thick). Season each patty immediately with a pinch of kosher salt and black pepper.

Cook without moving for 2–3 minutes until deeply browned and edges are crispy. Flip patties, immediately place 1 slice of American cheese on each patty, and cook another 30–45 seconds until cheese melts and bottom has crust. Remove to a plate and keep warm. Repeat in two more batches to make 9 patties total. Wipe griddle between batches if necessary and add a touch more oil.

Lightly toast the poppy seed buns cut-side down on the griddle with 1 tbs softened butter until golden, about 1–2 minutes. Keep buns warm.

Thinly slice green onion on the bias into fine rounds; reserve for garnish.

To build each Triple Gochu Smash Burger: spread ~1 tablespoon chili crisp mayo on the bottom bun. Stack three cheese-topped smash patties (one directly on top of another). Spoon about 1.5–2 tablespoons miso-mirin caramelized onions over the top patty. Add 2 crispy fried onion pieces (or a small handful) and 2 house pickle slices. Sprinkle with sliced green onion. Spread a little chili crisp mayo on the top bun and close sandwich.

Serve immediately with extra chili crisp mayo and remaining crispy onions on the side.