If you’re craving something that bursts with bold flavors and a perfect balance of sweet, spicy, and savory, you have to try this Korean Beef Burgers with Gochujang Mayo Recipe. Each bite delivers juicy, tender beef infused with authentic Korean seasonings, all rounded out by a creamy, spicy gochujang mayo that takes these burgers to the next level. Whether you’re cooking for family or impressing friends, these burgers aren’t just a meal; they’re an experience packed with vibrant flavors and exciting textures.
Ingredients You’ll Need
What makes this Korean Beef Burgers with Gochujang Mayo Recipe so irresistible is not just the technique but the harmony of simple yet essential ingredients. Every element plays a role—from the juicy ground beef to the sharp tanginess of rice vinegar, and the spicy kick of gochujang to the crunchy freshness of the cucumber carrot slaw. Let’s break down what you’ll want to gather:
- Ground beef (85/15): The perfect fat ratio keeps the patties juicy without being greasy.
- Soy sauce or Tamari: Adds that savory umami depth that is signature to Korean cuisine.
- Brown sugar: Brings a subtle sweetness that balances the heat beautifully.
- Rice vinegar: Provides acidity that brightens and lifts all the flavors.
- Toasted sesame oil: A little goes a long way in imparting a nutty aroma.
- Gochujang or sriracha: The star spice giving that delicious spicy, fermented flavor.
- Garlic and fresh ginger: Fresh aromatics to punch up the savory notes.
- Cornstarch and water: Used to thicken the sauce to cling perfectly to those patties.
- Mayonnaise: The creamy base for the flavorful gochujang mayo.
- Cocktail cucumbers and carrots: Thinly sliced for a fresh, crisp slaw.
- Sesame seeds: Adds crunch and a toasty finish.
- Hamburger buns: Toasted to create the best satisfying sandwich vessel.
- Fresh cilantro (optional): For a burst of herbal freshness on top.
How to Make Korean Beef Burgers with Gochujang Mayo Recipe
Step 1: Season the Beef
Start by adding your ground beef to a large bowl. In a separate medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, toasted sesame oil, gochujang or sriracha, salt, and pepper. From this mixture, remove 3 tablespoons of the sauce and add it to the beef along with the finely minced garlic and ginger. Use your hands to mix gently but thoroughly—this is where all those bold flavors begin to meld together and infuse the meat.
Step 2: Shape the Patties
Once well combined, divide the beef into four equal portions and shape each into patties that are roughly 4 ½ to 5 inches wide and about an inch thick. This size allows them to cook evenly, stay juicy, and fit perfectly on your toasted hamburger buns.
Step 3: Prepare the Sauce for Glazing
Whisk cornstarch with water until smooth, then add this slurry to the remaining sauce in your bowl. This thickened sauce will later coat the patties, ensuring every bite is rich with flavor. Keep this mixture aside for when the patties finish cooking.
Step 4: Cook the Patties
Heat avocado oil in a skillet over medium-high heat. Cook the patties for about 5 to 6 minutes per side until the internal temperature reaches 145°F for medium or 150°F if you like them medium-well. This cooking technique ensures that the beef retains its juiciness while developing a nice caramelized crust.
Step 5: Glaze the Patties
Once cooked, remove the patties and clean the skillet. Turn the heat to low and pour in your thickened sauce, stirring until it becomes glossy and coats the bottom of the pan. Place the patties back into the skillet, flipping them to smother in the sauce for that irresistible sticky glaze that clings to every tasty bite.
Step 6: Make the Gochujang Mayo
In a medium bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, and minced garlic. Whisk until smooth and creamy. This gochujang mayo is the perfect spicy, creamy element that complements both the savory patties and the crisp slaw.
Step 7: Prepare the Cucumber Carrot Slaw
Mix rice vinegar, soy sauce, sesame oil, gochujang or sriracha, fresh ginger, and salt in a large bowl. Add the thinly sliced cucumbers and carrots along with toasted sesame seeds, tossing everything until well coated. This slaw adds a fresh, crunchy contrast to the rich beef and creamy mayo.
How to Serve Korean Beef Burgers with Gochujang Mayo Recipe
Garnishes
Fresh cilantro leaves are a fantastic addition if you enjoy a hint of herbal brightness with your burger. Sprinkle some toasted sesame seeds on top for a nutty crunch that elevates each bite visually and texturally. These simple garnishes make your burgers look and taste restaurant-quality.
Side Dishes
Pair these explosive Korean Beef Burgers with a side of crispy sweet potato fries or a light steamed vegetable like bok choy tossed in garlic sauce. Rice bowls with pickled vegetables also work beautifully to turn this into a full Korean-inspired meal.
Creative Ways to Present
For a fun twist, serve these patties open-faced over a bed of freshly steamed rice topped with slaw and drizzle extra gochujang mayo over the top. Alternatively, wrap them in lettuce leaves for a low-carb, hand-held delight that still packs all the bold flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Korean beef patties or slaw can be stored in airtight containers in the refrigerator for up to 3 days. Keep the gochujang mayo separate to maintain its freshness and texture.
Freezing
If you want to freeze the patties, cool them completely and place them on a baking sheet to freeze individually before transferring to a freezer bag. They will keep well for up to 3 months. Note that the slaw does not freeze well due to its fresh vegetables.
Reheating
Reheat beef patties gently in a skillet over medium-low heat or in an oven until warmed through. Avoid microwaving if possible to preserve texture. Add fresh gochujang mayo just before serving to keep that creamy, spicy goodness intact.
FAQs
Can I use a different type of ground meat?
Absolutely! While ground beef works wonderfully for its flavor and fat content, ground pork or turkey can be used as alternatives, though you may want to adjust the seasoning slightly to boost flavor.
Is gochujang very spicy?
Gochujang has a mild to moderate heat level with a unique fermented sweetness that’s different from straightforward chili paste. If you prefer less heat, start with a smaller amount and add more to taste.
Can I make the slaw ahead of time?
Yes, the cucumber carrot slaw can be made a few hours in advance and refrigerated. This actually helps the flavors meld beautifully. Just give it a quick toss before serving.
What if I don’t have cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or flour as a thickener. Use the same quantity and whisk with water before adding to the sauce.
How do I prevent the buns from getting soggy?
To avoid soggy buns, make sure they are toasted well and spread the gochujang mayo just before assembling. Serving the burgers immediately also helps keep everything nicely crisp.
Final Thoughts
If you’ve been searching for a burger recipe that boldly steps outside the usual, this Korean Beef Burgers with Gochujang Mayo Recipe is a total game-changer. It’s packed with layers of flavor and contrasting textures that will make your taste buds dance. Give it a try at your next cookout or weeknight dinner—you’re going to love how it turns a classic burger into an unforgettable feast.
Print
Korean Beef Burgers with Gochujang Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
These Korean Beef Burgers with Gochujang Mayo combine juicy, flavorful ground beef patties with a spicy, tangy mayo and a refreshing cucumber carrot slaw. The patties are pan-seared to perfection and coated in a deliciously thickened Korean-inspired sauce, creating a perfect balance of sweet, salty, and spicy flavors in a burger form.
Ingredients
Korean Beef Burgers
- 1 pound 85/15 ground beef
- 3 tablespoons soy sauce or Tamari
- 3 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1–2 teaspoons gochujang or sriracha
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 garlic cloves, finely minced
- 1 teaspoon finely minced fresh ginger
- 2 tablespoons avocado oil (for cooking)
Gochujang Mayo
- ½ cup mayonnaise
- 1 tablespoon gochujang or sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 garlic clove, finely minced
Cucumber Carrot Slaw
- ½ pound cocktail cucumbers, thinly sliced lengthwise (about 1/16” thick)
- 1 medium carrot, cut in half lengthwise and thinly sliced lengthwise (about 1/16” thick)
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce or Tamari
- 1 teaspoon toasted sesame oil
- ½ teaspoon gochujang or sriracha
- ¼ teaspoon finely minced fresh ginger
- ¼ teaspoon salt
- 1 teaspoon toasted sesame seeds
For Serving
- 4 toasted hamburger buns
- Fresh cilantro leaves (optional)
- Sesame seeds (optional)
Instructions
- Prepare the Beef Mixture: Add the ground beef to a large bowl. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, gochujang or sriracha, salt, and black pepper to make about ½ cup of sauce. Remove 3 tablespoons of this sauce and add it to the ground beef along with the minced garlic and ginger. Mix by hand until well combined.
- Shape Patties: Divide the beef mixture into 4 equal portions. Shape each into patties approximately 4 ½ to 5 inches wide and about 1 inch tall for even cooking.
- Prepare Sauce Thickener: In a small bowl, whisk cornstarch and water until smooth. Add this mixture to the remaining sauce left from step 1 and whisk until well combined. Set aside for later.
- Cook the Patties: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the patties in a single layer and cook for 5 to 6 minutes per side until internal temperatures reach 145°F for medium or 150°F for medium-well, ensuring juicy, safe-to-eat burgers.
- Prepare the Sauce and Coat Patties: Remove patties from skillet and drain any excess juices. Wipe the skillet clean and reduce heat to low. Pour in the reserved sauce mixture and stir for 1 to 2 minutes until thickened. Return the patties to the skillet and flip them to coat evenly with the thickened sauce. Remove from heat.
- Make Gochujang Mayo: In a medium bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and minced garlic until fully combined and smooth.
- Prepare Cucumber Carrot Slaw: In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, gochujang or sriracha, minced ginger, and salt. Add the thinly sliced cucumbers, carrots, and toasted sesame seeds. Toss thoroughly to combine and coat the vegetables with the flavorful dressing.
- Assemble the Burgers: Spread gochujang mayo generously on the bottom half of each toasted bun. Top with a coated beef patty, then a scoop of cucumber carrot slaw. Add fresh cilantro leaves if desired and sprinkle with extra sesame seeds. Serve immediately for best taste and texture.
Notes
- For spicier burgers, use the full 2 teaspoons of gochujang or sriracha; reduce to 1 teaspoon if you prefer mild heat.
- Use a meat thermometer to ensure the burgers reach a safe internal temperature without overcooking.
- The cucumber carrot slaw can be made ahead and refrigerated to develop flavors but is best fresh for crunch.
- If you prefer gluten-free, use tamari instead of soy sauce.
- Avocado oil is recommended for its high smoke point, but other neutral oils may be substituted.
- Optional garnishes like fresh cilantro and additional sesame seeds elevate flavor and presentation.
