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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.

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

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

Find it online: https://thefamilycooking.com/korean-kimchi-burger-with-spicy-kimchi-mayo-recipe/