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Korean Burgers

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Juicy Korean-inspired beef burgers seasoned with gochujang, soy sauce, garlic, ginger, and sesame oil, then topped with crisp vegetables and creamy spicy sauce. Toasted buns and optional kimchi complete this bold, savory-sweet burger.

Ingredients

  • Ground beef
  • Soy sauce
  • Sesame oil
  • Garlic, minced
  • Fresh ginger, grated
  • Brown sugar
  • Gochujang
  • Green onions, finely chopped
  • Black pepper
  • Burger buns
  • Neutral cooking oil, as needed
  • Mayonnaise
  • Gochujang, for the spicy sauce
  • Lime juice or rice vinegar
  • Sesame oil, for the spicy sauce
  • Kimchi
  • Shredded cabbage
  • Carrot, thinly sliced or shredded
  • Cucumber, thinly sliced
  • Green onions, for topping
  • Sesame seeds

Instructions

  1. Make the spicy sauce by combining mayonnaise, gochujang, lime juice or rice vinegar, and a small amount of sesame oil until smooth. Refrigerate while preparing the burgers.
  2. Place the ground beef in a large bowl and add soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, gochujang, finely chopped green onions, and black pepper.
  3. Gently combine the ingredients without overworking the beef. Divide into 4 equal portions and shape each portion into a burger patty.
  4. Heat a skillet, grill pan, or outdoor grill over medium-high heat. Lightly oil the cooking surface if necessary.
  5. Cook the burger patties until nicely browned and the centers reach an internal temperature of 160°F (71°C).
  6. While the patties cook, lightly toast the burger buns until golden.
  7. Spread some of the spicy gochujang sauce over the bottom half of each bun.
  8. Place a cooked burger patty on each bun and top with kimchi, shredded cabbage, carrot, cucumber, and green onions as desired.
  9. Add a little more spicy sauce and sprinkle with sesame seeds.
  10. Add the top buns and serve the Korean Burgers while hot.

Notes

  • Ground chicken can replace the beef; cook chicken patties to an internal temperature of 165°F (74°C).
  • Ground turkey can also be used, but avoid overcooking the leaner patties.
  • Add extra gochujang or sliced fresh chili for a spicier burger.
  • For Korean BBQ-style burgers, brush the patties near the end of cooking with a glaze of soy sauce, garlic, ginger, sesame oil, and brown sugar.
  • For a crunchy slaw, combine shredded cabbage and carrots with rice vinegar, sesame oil, and sesame seeds.
  • Cooked burger patties can be refrigerated in an airtight container for 3–4 days.
  • Store patties, buns, sauce, kimchi, and fresh vegetables separately to preserve their textures.
  • Shape the patties and prepare the sauce ahead of time, then keep refrigerated until ready to cook and serve.

Nutrition

Find it online: https://thefamilycooking.com/korean-burgers/