a non traditional burger recipe that takes just 10 minutes to make. inspired by the teriyaki glaze at @bangbar.xyz, our extra saucy recipe uses momofuku soy sauce to create a caramelized patty that gets paired with a creamy chili crunch white sauce and topped with crunchy cabbage.

ingredients —
* ⅓ cup + 1 teaspoon momofuku soy sauce
* 2 tablespoons honey
* ½ teaspoon ground ginger
* 1 cloves garlic, grated
* 2 teaspoons momofuku chili crunch
* 1 5.3oz greek yogurt cup
* 1 teaspoon momofuku rice vinegar
* 1 pound ground chicken
* 1 cup cabbage, thinly sliced
* 4 buns of your choice

1. for the teriyaki, combine ⅓ cup of momofuku soy sauce, 2 tablespoons of honey, ½ teaspoon ground ginger, 1 clove of grated garlic, and 1 teaspoon of momofuku chili crunch in a bowl. stir until smooth.

2. for the chili crunch white sauce, combine the greek yogurt, 1 teaspoon of momofuku soy sauce, 1 teaspoon of momofuku chili crunch, and 1 teaspoon of momofuku rice vinegar in a separate bowl. stir until smooth.

3. add 3 tablespoons of teriyaki sauce to ground chicken and gently stir until it’s evenly mixed. Form into four balls.

4. heat cast iron skillet over high heat and add just enough olive oil to coat the pan.

5. place down the burgers and, using a spatula, press until they are about the size of your buns.

6. sprinkle each burger with teriyaki sauce (1 teaspoon or less), then cook for 2 minutes. flip, sprinkle with more teriyaki sauce, then cook 1–2 minutes more until fully cooked through.

7. to assemble burgers, spread the bottom of the bun with the chili crunch white sauce. add burger, cabbage, a small spoonful of teriyaki sauce, then the top bun.