Spicy Korean Burger Recipe
A bold fusion burger featuring a savory beef patty, spicy gochujang sauce, tangy kimchi, and crisp pickled cucumber, delivering a vibrant taste of Korea. It's an unforgettable blend of textures and flavors.
Ingredients
- 1 pound ground beef (80/20 lean)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame oil
- 0.5 cup mayonnaise
- 2 tablespoons gochujang
- 1 teaspoon rice vinegar (for sauce)
- 0.5 teaspoon sugar (for sauce)
- 1 clove garlic minced
- 1 medium cucumber thinly sliced
- 0.25 cup rice vinegar (for pickling)
- 1 tablespoon sugar (for pickling)
- 0.5 teaspoon salt (for pickling)
- 4 burger buns toasted
- 1 cup kimchi drained
- 4 leaves lettuce
- 0.25 medium red onion thinly sliced
Instructions
- Prepare Pickled Cucumbers: In a small bowl, combine sliced cucumber, 0.25 cup rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt. Let sit for at least 15 minutes while you prepare other components.
- Make Gochujang Mayo: In another small bowl, whisk together mayonnaise, gochujang, 1 teaspoon rice vinegar, 0.5 teaspoon sugar, and minced garlic until smooth. Set aside.
- Form Patties: In a medium bowl, gently mix ground beef with 1 teaspoon sesame oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Divide into 4 equal portions and form into patties slightly larger than your buns, making a small indentation in the center of each to prevent bulging.
- Cook Patties: Heat a large skillet or grill pan over medium-high heat. Cook patties for 3-5 minutes per side for medium-rare, or longer to your desired doneness.
- Toast Buns: While patties cook, lightly toast the burger buns on the grill or in a separate pan.
- Assemble Burgers: Spread a generous amount of Gochujang Mayo on both halves of each toasted bun. Place a lettuce leaf on the bottom bun, then top with a cooked patty. Add a spoonful of drained kimchi, a few slices of pickled cucumber, and some red onion. Crown with the top bun. Serve immediately.
Notes
For an extra layer of flavor, consider adding a fried egg or a slice of Monterey Jack cheese to your burger. You can also sprinkle sesame seeds and chopped scallions over the Gochujang Mayo for garnish. Ensure your ground beef is 80/20 lean for the juiciest patties.