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
Scale
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.
