Glazed Gochujang Burger with Ginger-Lime Aioli

Patties

• 3 tablespoons Annie Chun's Gochujang Sauce
• 1 tablespoon lime juice
• 2 pounds ground chuck
• ½ cup onion (minced)
• 3 tablespoons fresh mint (chopped)

Glaze

• ¼ cup Annie Chun's Gochujang Sauce
• ¼ cup soy sauce
• ¼ cup catsup
• 4 tablespoons honey
• 1 clove garlic (minced)
• 1 lime (juiced)
• 1 tablespoon cornstarch

Ginger-Lime Aioli

• 1 tablespoon Annie Chun's Gochujang Sauce
• 3/4 cup mayonnaise
• 3 tablespoons sour cream
• 1 clove garlic (minced)
• 2 teaspoons fresh ginger (minced)
• 1 tablespoon lime juice
• 1/4 teaspoon salt

• 6 potato burger buns
• 2 fresh tomatoes (sliced)

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Ginger-Lime Aioli: Combine all of the ingredients in a bowl and mix well. Cover and refrigerate until serving.

To make the burger patties: In a large bowl combine the Annie Chun's Gochujang Sauce and lime juice. Add the ground chuck, onion, mint  and salt. Mix well. Divide the mixture into 6 equal portions, and form into patties appropriate for your buns. Cover with plastic wrap.

To make the glaze: Combine the Annie Chun's Gochujang Sauce, soy sauce, catsup, honey, and garlic in a small saucepan that is usable on a grill. Whisk the cornstarch and lime juice in a small bowl; and add to the mixture. Place on the grill rack; and stir the mixture until it boils. Set the glaze aside.

Place the patties on the rack, cover, and cook until browned on the bottom. Turn the patties; and brush the cooked side with glaze. Cook; turning and brushing with liberal amounts of glaze. Place the buns on the grill and toast.

Burger assembly: Spread top and bottom buns with ginger-lime aoili. Place burger on bottom bun. Place a slice of tomato on top of the burger patty. Set the top of the burger bun on the tomato and serve.