Korean Kimchi Burgers with Gochujang Mayo

I love Korean food! Who doesn’t? I also love a good burger, and one day a Korean burger idea popped into my head and this recipe was born. Kimchi and Gochujang are staples in Korean cuisine, so I wanted to make sure that this burger had those flavors. Once you try this burger, you’ll experience an explosion of Korean flavors and feel like everything is right in the world again. Mmmmm, tasty burgerrrr.

What’s on the burger?

• Ground Pork/Turkey patty infused with Korean flavors
• Kimchi Green Apple Slaw
• Gochujang Mayo
• Potato Bun

Why use ground pork and turkey?

Beef is a strong flavor and I wanted you to taste the ingredients in the patty. Ground pork and turkey are also leaner. Turkey by itself is too crumbly as a burger and dries out quickly while cooking. I also didn’t want an all-pork burger, so a mashup of the two creates a lean yet juicy patty.

What is Kimchi?

Kimchi is a Korean condiment made of fermented vegetables that is served with almost every Korean meal. It usually consists of Napa Cabbage, Radishes, Carrots, Scallions and other vegetables, mixed with Salt, Ginger, Garlic, and Gochugaru Chili Flakes.

What does Kimchi Taste like?

Kimchi’s flavor can be slightly different depending on what vegetables are chosen to ferment, but it’s usually a little spicy, slightly tangy, and a bit sour.

Is Kimchi good for you?

Yes! It has vitamins, minerals, fiber, and is a natural probiotic. So, eat up!

What is Gochujang?

Gochujang is a slightly spicy, sweet, and funky, deep red paste. It’s made with Korean red chili peppers (which aren’t too spicy), rice, fermented soybeans, and salt.

How to make these burgers

Burger mix:

Place all burger mix ingredients in a large mixing bowl and mix until evenly combined. Next, cover a baking sheet with parchment paper. In the mixing bowl, divide burger mixture into 7 equal portions, about 4 ounces each. Place each portion, evenly spaced, on the parchment paper and press into 4-inch-wide patties. I like to use a 4-inch-wide biscuit cutter and press each portion into it to create evenly sized patties. Cover with plastic wrap and refrigerate until needed.

Kimchi Green Apple Slaw:

In another large mixing bowl, add the Kimchi, Mayonnaise, Brown Sugar, and Rice Wine Vinegar. Stir until combined. Fold in Tri Colored Cole Slaw and Granny Smith Apple until evenly coated and mixture is evenly distributed. Taste for seasoning and add Kosher Salt if needed. Cover and refrigerate.

Gochujang Mayo:

Whisk together Mayonnaise and Gochujang until combined.

Instructions:

1. Heat a large cast iron pan or griddle to medium heat. Drizzle a little Canola oil and wait until the oil shimmers. Place patties in the pan, cooking in batches, making sure not to crowd them
2. Cook patties for 7 minutes and flip. Cook an additional 7 minutes, or until internal temperature reaches 165 °F °F.

3. Remove patties to a plate to rest while you toast the Potato Buns.

4. Lightly butter the Potato Buns and place cut side down in the pan, toasting until gold brown.

5. This recipe makes 7 – 4 oz. burger patties, but you can make 6 larger burgers if you wish.

Assemble the burgers!

Slather the bottom bun with Gochujang Mayo, place a burger patty on top, mound a healthy portion of the slaw over the patty and finish with the top bun.

Can I freeze the uncooked burger patties for the future?

Yes! Freeze uncooked patties on a sheet pan. Once frozen, place in a Zip Lock bag for 3-4 months.

Reheating patties from frozen

Place frozen patties on an oiled cast iron griddle or pan over medium heat. Cook patties for 8 minutes, flip and repeat for another 8 minutes or until internal temperature reaches 165 degrees F.

• I like to serve these burgers with a Korean Cucumber Salad but a Cold Noodle Salad could work too!