Korean Kimchi Burger with Spicy Kimchi Mayo Recipe

I love this burger because kimchi cuts through the richness of the beef beautifully. Its acidity and heat give me a much brighter burger than traditional toppings alone.

I also like how quickly I can prepare the spicy kimchi mayo. Gochujang, chopped kimchi, mayonnaise, and a touch of sesame oil create a creamy sauce with plenty of Korean-inspired flavor.

Another reason I make this recipe is its flexibility. I can add cheese, a fried egg, extra gochujang, or even swap the beef for chicken or a plant-based patty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Burger Patties

• 1 1/2 pounds ground beef, preferably 80/20
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, finely minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon neutral oil, for cooking

For the Spicy Kimchi Mayo

• 1/2 cup mayonnaise
• 1/4 cup kimchi, finely chopped
• 1 tablespoon gochujang
• 1 teaspoon kimchi brine
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon honey or brown sugar, optional

For Assembly

• 4 burger buns
• 1 cup kimchi, drained and roughly chopped
• 4 slices cheese, optional
• 1 cup shredded lettuce
• 1 small cucumber, thinly sliced
• 2 green onions, thinly sliced
• Toasted sesame seeds, optional
• Butter or oil, for toasting the buns

Directions

I start by preparing the spicy kimchi mayo. I combine the mayonnaise, finely chopped kimchi, gochujang, kimchi brine, sesame oil, and honey or brown sugar in a small bowl.

I stir everything together until the sauce is creamy and evenly combined. I taste it and add a little more gochujang when I want additional heat. I refrigerate the sauce while I prepare the burgers.

For the patties, I place the ground beef in a large bowl and add the soy sauce, sesame oil, garlic, ginger, black pepper, and salt.

I gently mix everything together just until the seasonings are distributed. I avoid working the meat too much because I want my cooked burgers to remain tender and juicy.

I divide the beef into four equal portions and shape each portion into a patty slightly wider than my burger buns. I make a shallow indentation in the center of each patty to help it cook more evenly.

I heat a large skillet or grill pan over medium-high heat and add a small amount of neutral oil.

Once the pan is hot, I add the patties and cook them until nicely browned and cooked to my preferred safe doneness, flipping them during cooking. If I’m adding cheese, I place a slice over each patty near the end and cover the pan briefly to help it melt.

While the burgers cook, I lightly butter or oil the cut sides of my buns. I toast them in a skillet or on the grill until golden.

I also drain my kimchi well before assembling the burgers. When I want an even deeper flavor, I quickly sauté the kimchi in the burger pan for a couple of minutes until it’s warm and slightly caramelized.

To assemble each burger, I spread spicy kimchi mayo generously over the bottom bun. I add shredded lettuce and cucumber, followed by the hot beef patty.

I spoon plenty of kimchi over the patty and add sliced green onions and sesame seeds if I’m using them.

I finish with another spoonful of spicy kimchi mayo and place the toasted top bun over everything. I serve my burgers immediately while the patties are hot and juicy.

Servings and Timing

I get 4 generously sized burgers from this recipe.

• Prep time: 20 minutes
• Cooking time: about 15 minutes
• Assembly time: 5 minutes
• Total time: about 40 minutes
• Servings: 4 burgers

Variations

For a Korean Fried Egg Burger, I top each beef patty with a fried egg. I especially like a slightly runny yolk because it adds another rich, creamy element to the kimchi and spicy mayo.

For a Korean Chicken Burger, I replace the beef patties with seasoned ground chicken patties. I make sure the chicken is cooked completely before assembling my burgers.

For extra-spicy burgers, I increase the gochujang in my kimchi mayo and add thinly sliced fresh chili peppers. I can also use a particularly spicy variety of kimchi.

For a sweeter Korean barbecue-style version, I add a little brown sugar to the burger seasoning and brush the patties lightly with a soy-based glaze near the end of cooking.

For a vegetarian version, I replace the beef with a plant-based burger patty. I check my kimchi ingredients as well when I want the entire burger to be vegetarian, since some traditional kimchi contains seafood ingredients.

For an extra-crunchy version, I add shredded cabbage or a quick cucumber slaw. I like the fresh crunch against the juicy burger and softer toasted bun.

Storage/Reheating

I store leftover cooked burger patties in an airtight container in the refrigerator for up to 3–4 days.

I keep my spicy kimchi mayo in a separate covered container in the refrigerator. I avoid leaving mayonnaise-based sauce at room temperature for extended periods.

I also store the buns, vegetables, and kimchi separately whenever possible. Keeping the components apart prevents my assembled burgers from becoming soggy.

To reheat the patties, I warm them gently in a skillet over medium-low heat until heated through. I can add a small splash of water and cover the pan briefly to prevent them from drying out.

I don’t reheat the assembled burger with the sauce and vegetables already inside. Instead, I warm the patty separately, toast the bun again if necessary, and assemble a fresh burger with cold kimchi mayo and toppings.

FAQs

What does kimchi add to a burger?

I use kimchi to add acidity, spice, fermented flavor, and crunch. I find that these qualities balance the richness of a beef patty particularly well and keep the finished burger from tasting too heavy.

What is spicy kimchi mayo made from?

I make my spicy kimchi mayo with mayonnaise, chopped kimchi, gochujang, kimchi brine, and toasted sesame oil. I sometimes add a little honey or brown sugar when I want to soften the heat and acidity.

Should I cook the kimchi before putting it on the burger?

I can use kimchi straight from the container for a fresh, crunchy topping, but I also enjoy sautéing it briefly. Cooking the kimchi gives me a softer texture and a deeper, slightly caramelized flavor.

What cheese goes well with a Korean Kimchi Burger?

I often use American, cheddar, Monterey Jack, or another good melting cheese. I prefer a relatively mild cheese so it complements the gochujang and kimchi instead of covering their flavors.

Can I prepare Korean Kimchi Burgers ahead of time?

I can prepare the sauce and shape my burger patties ahead of time, keeping both refrigerated separately. I wait to cook the patties, toast the buns, and assemble the burgers until close to serving so I get the best texture.

Conclusion

This Korean Kimchi Burger with Spicy Kimchi Mayo gives me a satisfying combination of juicy beef, fermented kimchi, creamy gochujang sauce, fresh vegetables, and toasted buns. I love how the kimchi’s acidity and spice balance the richness of the burger while adding plenty of crunch and character.

Korean Kimchi Burger with Spicy Kimchi Mayo Recipe

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A juicy Korean-inspired beef burger topped with tangy kimchi, fresh vegetables, and creamy gochujang kimchi mayo. Toasted buns and bold savory, spicy, sweet, and fermented flavors make every bite satisfying.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 burgers
• Category: Main Course
• Method: Pan Frying
• Cuisine: Korean-Inspired
• Diet: Halal

Ingredients

• 1 1/2 pounds ground beef, preferably 80/20
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, finely minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon neutral oil, for cooking
• 1/2 cup mayonnaise
• 1/4 cup kimchi, finely chopped, for mayo
• 1 tablespoon gochujang
• 1 teaspoon kimchi brine
• 1/2 teaspoon toasted sesame oil, for mayo
• 1 teaspoon honey or brown sugar, optional
• 4 burger buns
• 1 cup kimchi, drained and roughly chopped
• 4 slices cheese, optional
• 1 cup shredded lettuce
• 1 small cucumber, thinly sliced
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds, optional
• 1 tablespoon butter or neutral oil, for toasting buns

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Instructions

1. Make the spicy kimchi mayo by combining 1/2 cup mayonnaise, 1/4 cup finely chopped kimchi, 1 tablespoon gochujang, 1 teaspoon kimchi brine, 1/2 teaspoon toasted sesame oil, and optional 1 teaspoon honey or brown sugar. Stir until creamy and refrigerate while preparing the burgers.
2. Place 1 1/2 pounds ground beef in a large bowl. Add 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
3. Gently mix just until the seasonings are distributed. Divide the beef into 4 equal portions and shape into patties slightly wider than the buns. Make a shallow indentation in the center of each patty.
4. Heat a large skillet or grill pan over medium-high heat, approximately 375–400°F (190–205°C) surface temperature. Add 1 tablespoon neutral oil.
5. Add the patties to the hot pan and cook for approximately 4–5 minutes on the first side. Flip and cook for another 3–5 minutes, adjusting the time as needed until the centers reach a safe internal temperature of at least 160°F (71°C) for ground beef.
6. If using cheese, place 1 slice on each patty during the final 1–2 minutes of cooking. Cover the pan briefly to help the cheese melt.
7. Lightly coat the cut sides of 4 burger buns with about 1 tablespoon butter or oil. Toast cut-side down in a skillet over medium heat, approximately 325–350°F (165–175°C), for 1–2 minutes or until golden.
8. For warm kimchi, optionally sauté the drained 1 cup chopped kimchi in the burger pan over medium heat for 2–3 minutes, stirring occasionally, until warmed and lightly caramelized.
9. Spread spicy kimchi mayo over each bottom bun. Divide 1 cup shredded lettuce and the sliced cucumber among the buns, then add one hot beef patty to each.
10. Divide 1 cup drained kimchi among the burgers. Top with the sliced green onions and optional toasted sesame seeds.
11. Add another spoonful of spicy kimchi mayo, cover with the toasted top buns, and serve immediately.

Notes

• Cook ground beef burgers to an internal temperature of at least 160°F (71°C), measured with an instant-read thermometer inserted into the center of the patty.
• A hot skillet surface around 375–400°F (190–205°C) helps develop a browned crust while the burgers cook through.
• Drain the kimchi well before assembling the burgers to help prevent soggy buns.
• For extra heat, increase the gochujang in the mayo or add thinly sliced fresh chili peppers.
• American, cheddar, or Monterey Jack cheese can be added for a creamy, melted topping.
• For a chicken variation, use ground chicken patties and cook them to an internal temperature of 165°F (74°C).
• Store cooked patties in an airtight container in the refrigerator for up to 3–4 days. Keep the sauce, kimchi, vegetables, and buns separate.
• Reheat patties gently in a skillet over medium-low heat until they reach 165°F (74°C), then assemble with fresh toppings and cold kimchi mayo.

Nutrition

• Serving Size: 1 burger
• Calories: 820 kcal
• Sugar: 9 g
• Sodium: 1450 mg
• Fat: 55 g
• Saturated Fat: 17 g
• Unsaturated Fat: 32 g
• Trans Fat: 1 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 39 g
• Cholesterol: 125 mg