Teriyaki Burgers with Gochujang Aioli

1. For aioli: In large blender container, combine all ingredients. Blend until smooth. Allow aioli to sit for 30 minutes before using. Transfer to squeeze bottles for service.

2. For glaze: In small bowl, whisk together all ingredients; set glaze aside.

3. For burgers: Divide meat into 5 equal portions. Shape into patties that are slightly larger than the buns; sprinkle patties lightly with salt and pepper. With thumb, press a dimple into center of each patty.

4. Heat grill to medium-high. Place burgers on hot grill; close lid and cook 5 minutes. Flip burgers; close lid and cook 3 more minutes.

5. Generously brush reserved glaze over burgers. Continue cooking for 3 more minutes with lid open. Remove burgers to a pan and let rest for 10 minutes.

6. Per serving, spread aioli on bottom and top buns. Add a patty to bottom bun and top with pickled cabbage and grilled shishito peppers. Add top bun. Refrigerate remaining aioli for future use.

Yield: 5 servings