Korean BBQ Burgers

All I have to say is this burger is absolutely bomb. Between the spicy/sweet Korean BBQ sauce and the funky kimchi slaw, this combination is absolute heaven.

This is a new favorite in the Brooks household and you need to try it!

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ingredients

  • 4 hamburger buns, toasted

Burgers

  • 1-1/2 pounds ground beef (80/20 works best)
  • 2 garlic cloves, pressed through garlic press
  • 1/2 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon low-sodium soy sauce
  • 1/4 teaspoon black pepper

Korean BBQ Sauce

  • 3/4 cup low-sodium soy sauce
  • 3/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 3 garlic cloves, pressed through a garlic press
  • 2 teaspoons chili garlic sauce
  • 1-1/4 teaspoons sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 teaspoon honey

Spicy Mayo

  • 3/4 cup mayonnaise
  • 1/2 teaspoon chili garlic sauce
  • 1 teaspoon finely minced green onion

Kimchi Slaw

  • 3 cups green cabbage, finely shredded
  • 1 cup store-bought kimchi
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

instructions

  1. Burgers: In a large bowl, add the ground beef, garlic, ginger, sesame oil, soy sauce, and black pepper, acting very lightly to break it up. Combine the spices and seasonings into the meat, taking care not to work it very much or it will toughen the burgers.
  2. Portion out the burgers into 4 patties, about 1-inch thick and slightly larger than the buns. Place the patties on parchment paper, layering the patties, and allow to refrigerate for about an hour to led the flavors marry. When ready to cook, sear the burgers and cook about 3-4 minutes per side, then allow the meat to rest for about 5 minutes. While you are cooking the patties, make the BBQ sauce.
  3. Korean BBQ Sauce : In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, garlic, chili garlic sauce, sesame oil, ginger, black pepper, and cornstarch. Place the mixture over medium-high heat and allow the sauce to simmer for a few minutes until the mixture has become glossy and thickened. Finish with honey and allow to cool slightly until it is warm.
  4. Chili Garlic Mayo : Add mayonnaise, chili garlic sauce, and green onion to a small bowl. Stir to blend and keep in the refrigerator until ready to use.
  5. Kimchi Slaw : In a large bowl, toss together green cabbage, kimchi, mayonnaise, honey, and rice vinegar. Keep in the refrigerator until ready to use.
  6. Assembly : Glaze each burger patty in the Korean BBQ sauce by plunging them into the warm BBQ sauce using a pair of tongs. Spread some of the chili garlic mayo on the toasted buns, then place the glazed patty on top of the bottom bun. Add some of the kimchi slaw on top of the patty, then top with the other bun. Enjoy!

korean bbq burgers

In a large bowl, add the ground beef, garlic, ginger, sesame oil, soy sauce, and black pepper, acting very lightly to break it up. Combine the spices and seasonings into the meat, taking care not to work it very much or it will toughen the burgers.

Portion out the burgers into 4 patties, about 1-inch thick and slightly larger than the buns. Place the patties on parchment paper, layering the patties, and allow to refrigerate for about an hour to led the flavors marry. When ready to cook, sear the burgers and cook about 3-4 minutes per side, then allow the meat to rest for about 5 minutes. While you are cooking the patties, make the BBQ sauce.

DSC_0639

In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, garlic, chili garlic sauce, sesame oil, ginger, black pepper, and cornstarch. Place the mixture over medium-high heat and allow the sauce to simmer for a few minutes until the mixture has become glossy and thickened. Finish with honey and allow to cool slightly until it is warm.

DSC_0641

Add mayonnaise, chili garlic sauce, and green onion to a small bowl. Stir to blend and keep in the refrigerator until ready to use.

DSC_0637

In a large bowl, toss together green cabbage, kimchi, mayonnaise, honey, and rice vinegar. Keep in the refrigerator until ready to use.

DSC_0640

Spread some of the chili garlic mayo on the toasted buns.

DSC_0642

Glaze each burger patty in the Korean BBQ sauce by plunging them into the warm BBQ sauce using a pair of tongs. Place the glazed patty on top of the bottom bun

DSC_0643

Add some of the kimchi slaw on top of the patty.

DSC_0644

Then top with the other bun. Enjoy!

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