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Korean BBQ Burger

Korean BBQ Burger: Juicy Fusion with Kimchi Crunch

This Korean BBQ Burger is a delightful fusion of smoky beef and crunchy kimchi, perfect for impressing your guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 burgers
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Burger Patties
  • 1.5 pounds Ground Beef (80/20 fat ratio) Substitution: Ground chicken or turkey can be used for a lighter option.
  • 2 cloves Garlic (pressed) Freshly pressed works best.
  • 0.5 teaspoon Ginger (grated) Fresh ginger is ideal, but ground can suffice.
  • 1 teaspoon Sesame Oil Substitute with sunflower oil if needed.
  • 1 teaspoon Soy Sauce Low-sodium versions can help with dietary needs.
  • 0.25 teaspoon Black Pepper (freshly ground) Adjust according to spice preference.
For the Buns
  • 4 buns Brioche Hamburger Buns (toasted) Gluten-free or whole grain buns can be used for a healthier choice.
For the Kimchi Slaw
  • 1 cup Kimchi (sliced) The star of the slaw, offering crunch and a spicy kick.
  • 3 cups Green Cabbage (shredded) Provides a crisp texture that balances the flavors.
  • 0.25 cup Mayonnaise Adds creaminess for a rich slaw experience.
  • 1 tablespoon Honey Balances the flavors with a touch of sweetness.
  • 1 tablespoon Rice Vinegar Introduces a tangy note that brightens the slaw.
For the Sauces
  • Korean BBQ Sauce A flavorful glaze that elevates the burger.
  • Chili Garlic Mayo Regular mayo mixed with sriracha can be a great substitute for a different kick.

Equipment

  • cast-iron skillet
  • Grill
  • mixing bowl
  • meat thermometer

Method
 

Step-by-Step Instructions for Korean BBQ Burger
  1. In a mixing bowl, combine ground beef, pressed garlic, grated ginger, sesame oil, soy sauce, and black pepper. Mix gently until just combined and shape into four patties. Refrigerate for at least one hour.
  2. Preheat a cast-iron skillet or grill over medium-high heat. Lightly oil the surface and sear the patties for 3-4 minutes on each side until a brown crust forms. Ensure internal temperature reaches 160°F.
  3. Warm up the Korean BBQ sauce and coat each rested burger patty while it's warm.
  4. Spread chili garlic mayo on the bottom half of each toasted bun, add a glazed patty, top with kimchi slaw, and finish with the bun's top half.
  5. Serve on a platter, optionally with sweet potato fries or a light salad.

Nutrition

Serving: 1burgerCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Refrigerate patties for at least an hour before cooking for better flavor melding. Let cooked patties rest for 5 minutes before serving to maintain juiciness.

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