You could say we have a thing for burgers in our household. Special occasion? Burgers. Long week? Burgers. What can I say? You can’t beat a good burger.

I recently got some kimchi from the Callingwood Farmer’s Market (Dragonball Kitchens – check them out) and have Korean BBQ on my mind. So, I introduce to you Korean BBQ burgers! A twist on your “every day” burger by adding bold Asian flavours in a crunchy slaw and pickled onions for textural bliss and, lest we forget, cheese. Because I can’t help myself.

Here is why you’ll love this recipe:

1. It’s not your typical burger. The unique flavours come from ingredients common in Korean BBQ, such as gochujang (Korean red pepper paste), ginger, garlic, soy sauce and sesame, all balanced with some sweetness from honey and brown sugar. You can find gochujang in most grocery stores in the international aisle. If you don’t have it or can’t find it, you can substitute Sriracha or Thai chilli paste.
2. Kimchi is the secret ingredient in the slaw. Kimchi is a Korean staple whose components vary but usually include vegetables, garlic, ginger, chilli peppers, salt, and fish sauce. The mix is pickled and fermented. You can make your Kimchi or buy it. In this case, I chose the latter (but do want to try making it myself one day).

For another great recipe, try my Philly Cheesesteak Sandwiches.

Korean BBQ Burger Recipe (makes 4 burgers)

Ingredients

Kimchi Slaw
½ cup mayo
1 tbsp gochujang
1 tbsp sesame oil
1 tsp fresh ginger, grated
1 garlic clove, minced
1 tsp honey (or sugar)
2 cups shredded cabbage
2 scallions, sliced
2-3 radishes, thinly sliced
1 cup Kimchi + brine (I used the Kimchi from Dragonball Kitchen that I got at Callingwood Market)

Korean BBQ Sauce
1 tbsp vegetable oil
2 garlic cloves, minced
1-in piece (1 tbsp) fresh ginger, peeled and grated
½ cup brown sugar
½ cup soy sauce
1 tbsps rice vinegar
1 tbsp cornstarch, dissolved in 1 tbsp of warm water to make a slurry
1 tbsp honey
1 tsp toasted sesame oil
1 to 2 tbsps gochujang (for a higher spice level add more)

Burgers
1 ½ lbs lean ground beef
2-3 garlic cloves, minced
1-in piece (1 tbsp) fresh ginger, peeled and grated
1 tsp soy sauce
1 tsp sesame oil
2 tsp Worcestershire sauce
Freshly ground pepper
1 tbsp vegetable oil
4 burger buns
Optional toppings: cheese slices, pickled onions, sesame seeds

Directions

For the slaw: In a large bowl, whisk the mayo, gochujang, sesame oil, ginger, garlic and honey. Add the cabbage, scallions, radishes, Kimchi and brine. Cover the slaw and chill until you are ready to use it.

For the BBQ sauce: Heat the oil over medium in a saucepan or skillet. Add the garlic and ginger, then stir for ~1 min until they are aromatic. Add the brown sugar, soy sauce, vinegar, cornstarch slurry, honey and sesame oil. Cook, frequently stirring, until thickened (about 2 mins). Stir in the gochujang. Reduce heat to low and keep the sauce warm, stirring occasionally.

For the burgers: In a medium bowl, mix the beef, garlic, ginger, Worcestershire, soy sauce, and sesame oil. Season with freshly ground pepper. Form four equal patties that are thinner in the center for even cooking. Heat a cast-iron skillet or griddle over medium heat. Drizzle the patties with vegetable oil and add them to the hot pan. Cook, occasionally turning, to the desired doneness. I cook mine for 7-8 mins. With 1-2 mins remaining, brush the burgers with the BBQ sauce. When you are using cheese, I like to add it after coating them in BBQ sauce. Place the burgers on the buns. Top with Kimchi slaw, pickled onions and sesame seeds if using. Enjoy!

If you decide to make this recipe, take us in a picture on Instagram or let me know what you think in the comments below.

Sincerely,
Chrissy