Bulgogi Burger with Kimchi Slaw and Spicy Mayo

1. In a bowl, whisk together ingredients for spicy mayo. 
2. Store in squirt bottle at 41°F or below until needed for service.
3. In a bowl, whisk together wet ingredients for slaw recipe with garlic and ginger. 
4. Using gloved hands, toss slaw vegetables together with dressing until well incorporated. 
5. Cover and cold hold at 41°F or below. Prepare slaw minimum of 1 hour before service. 
6. Preheat oven to 350°F.
7. Whisk together wet ingredients for Bulgogi burger sauce.
8. Using gloved hands dip burger patties in bulgogi sauce. 
9. Place sauced burger patties on lined sheet pan in a single layer.
10. Bake for 7-9 minutes and burger patties reaches internal temperature of 165°F.
11. Hot hold at 135°F or higher until ready to assemble burgers.
12. Using gloved hands assemble burgers:
13. Bottom bun, 1 Tbsp. spicy mayo, 3 slices cucumber, 1 burger patty, ¼ cup kimchi slaw mixture, and top bun. 

Variation: Beef hamburger patties or plant-based patties can be used interchangeably

Nutrient Analysis:

Calories: 370

Total Fat: 13.5 g

Saturated Fat: 3.7g

Cholesterol: 40 mg

Sodium: 804 mg

Carbohydrates: 42.6 g

Dietary Fiber: 4.1 g

Total Sugars: 11.8 g

Protein: 22.1 g