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A Korean Beef Burger with a glossy sesame seed bun, thick glazed beef patty, and colorful slaw on a wooden board.
Maryam

Korean Beef Burgers

Juicy burgers glazed with sweet-savory bulgogi-inspired sauce, topped with quick kimchi slaw for an irresistible fusion twist.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion, Korean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Burgers
  • 1.5 lbs ground beef 80/20 blend
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce divided
  • 1 tsp toasted sesame oil
  • 0.5 tsp black pepper freshly ground
For the Glaze
  • 2 tbsp gochujang Korean chili paste
  • 2 tbsp brown sugar packed
  • 1 tbsp rice vinegar
For the Slaw
  • 2 cups napa cabbage thinly sliced
  • 0.5 cup kimchi chopped, plus 2 tbsp brine
  • 2 tbsp mayonnaise
For Serving
  • 4 brioche buns toasted
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • Grill Pan or Outdoor Grill
  • Large Mixing Bowl
  • Small saucepan

Method
 

Prep
  1. Toss sliced cabbage with chopped kimchi, mayonnaise, and reserved kimchi brine. Set aside to let flavors meld while you cook the burgers.
  2. In a small saucepan, combine gochujang, brown sugar, rice vinegar, and remaining 1 tablespoon soy sauce. Simmer over medium-low heat for 3 to 4 minutes until thickened and syrupy. Remove from heat.
  3. Gently mix ground beef with garlic, ginger, 1 tablespoon soy sauce, sesame oil, and black pepper. Divide into 4 portions and shape into patties slightly wider than your buns. Press a shallow dimple in the center of each to prevent puffing.
Cook the burgers
  1. Heat grill pan or outdoor grill to medium-high. Cook patties 4 minutes per side for medium, or until internal temperature reaches 160°F. In the final minute, brush generously with glaze and let caramelize.
Assemble and serve
  1. Place glazed patties on toasted brioche buns. Top with a generous mound of kimchi slaw and sprinkle with toasted sesame seeds. Serve immediately with extra glaze on the side.

Notes

For a milder version, reduce gochujang to 1 tablespoon and add 1 tablespoon ketchup. The slaw can be made up to 4 hours ahead and refrigerated. If you cannot find gochujang, substitute with 1 tablespoon sriracha mixed with 1 tablespoon miso paste.