Name: LCCA “Cultural Chaos” $46 Korean-Inspired Burger (Dairy-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20 preferred); 1/4 cup scallions, finely chopped; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 2 tsp gochujang (Korean chili paste); 1 tbsp fresh ginger, grated; 2 garlic cloves, minced; 1/2 tsp black pepper; 1/2 tsp kosher salt; 4 burger buns (dairy-free); 1 cup cucumber, thinly sliced; 1/2 cup carrots, julienned; 2 tbsp rice vinegar; 1 tsp sugar; 1/2 tsp salt (for pickling); 1 cup napa cabbage, thinly shredded; 1 tbsp neutral oil (for grilling); 1/4 cup vegan mayo; 1 tbsp sriracha; 1 tsp lime juice; 1/4 cup fresh cilantro leaves

LCCA “Cultural Chaos” $46 Korean-Inspired Burger (Dairy-Free)

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Channeling the wild spirit of the Las Culturistas Culture Awards, this $46 Korean-inspired burger is both ridiculously iconic and deeply delicious—without a trace of dairy. Laced with gochujang, soy, and sesame, the beef patty delivers big flavor, while a crisp pile of quick-pickled veggies and spicy vegan mayo bring the cultural chaos. It’s a burger that nods to dinner’s most epic, meme-worthy moments and the cult status of “the burger you order because you heard it’s really good here.” The bold, bright flavors and playful build make this burger a true winner—worthy of its own award.

Ingredients

Instructions

In a small bowl, combine cucumber, carrots, rice vinegar, sugar, and 1/2 tsp salt. Toss and let sit for at least 15 minutes to quick-pickle.
In a mixing bowl, combine ground beef, scallions, soy sauce, sesame oil, gochujang, ginger, garlic, black pepper, and 1/2 tsp kosher salt. Mix gently until just combined.
Divide mixture into 4 equal patties, pressing a slight dimple into the center of each for even cooking.
Heat a large skillet or grill pan over medium-high heat. Brush with neutral oil. Sear patties for 3-4 minutes per side, until deeply browned and cooked to desired doneness.
While patties cook, shred napa cabbage and set aside. In a small bowl, mix vegan mayo, sriracha, and lime juice for the spicy sauce.
Lightly toast burger buns (dairy-free) on the pan or grill for 1-2 minutes until golden.
To assemble: Spread spicy vegan mayo on both halves of each bun. Layer shredded napa cabbage on the bottom, add the beef patty, a generous heap of pickled veggies, and cilantro leaves. Top with the bun.
Serve immediately, with napkins—embracing glorious, saucy chaos.