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Spicy Korean Kimchi Burger Recipe with Easy Gochujang Mayo Sauce

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A flavorful and quick spicy Korean kimchi burger with a creamy, fiery gochujang mayo that combines bold Korean flavors with classic burger comfort.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 blend for juiciness)
  • ½ cup (120g) chopped kimchi (drain excess liquid for better texture)
  • 1 small green onion, finely chopped
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (60ml) mayonnaise
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp rice vinegar
  • 1 tsp honey or sugar (optional)
  • 4 burger buns (brioche or potato buns recommended)
  • Fresh lettuce leaves (butter lettuce works well)
  • Thinly sliced cucumber or pickled radish (optional)
  • Extra kimchi for topping

Instructions

  1. In a large bowl, combine ground beef, chopped and drained kimchi, finely chopped green onion, garlic powder, soy sauce, salt, and pepper. Mix gently by hand until just combined, about 2-3 minutes.
  2. Divide the mixture into 4 equal portions (about 4 oz / 113g each). Shape each into a round patty about ¾ inch (2 cm) thick. Make a shallow indentation in the center of each patty with your thumb.
  3. In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, and honey or sugar (if using). Adjust gochujang to taste. Refrigerate until ready to serve.
  4. Heat a cast iron or non-stick skillet over medium-high heat for about 3 minutes. Add a little oil if needed. Cook patties for about 4 minutes per side or until internal temperature reaches 160°F (71°C). Avoid pressing patties while cooking.
  5. While patties cook, split buns and toast lightly in a separate pan or under the broiler until golden brown.
  6. Assemble burgers by spreading gochujang mayo on the bottom bun, layering with lettuce, cooked patty, extra kimchi, and optional cucumber or pickled radish slices. Top with the bun crown and serve immediately.

Notes

Do not overmix the beef and kimchi to keep patties tender. Make a shallow indentation in patties to prevent puffing. Toast buns to avoid sogginess. Gochujang mayo can be made ahead and stored in the fridge. Use a meat thermometer for perfect doneness. For gluten-free, use tamari soy sauce and gluten-free buns. For dairy-free, use vegan mayo.

Nutrition

Keywords: spicy burger, kimchi burger, gochujang mayo, Korean burger, easy burger recipe, quick dinner, Korean cuisine

Find it online: https://chrisfeasts.com/spicy-korean-kimchi-burger-recipe-with-easy-gochujang-mayo-sauce/