That sticky-sweet glaze…
When we first thought about turning these Korean Beef Bowls into burger form, I’ll admit I was hesitant. I wasn’t sure how to translate that sticky-sweet sauce into a burger patty or create a slaw that captured that crisp and tang of pickled carrots and cucumbers.
But after a few rounds of trial and error, we cracked the code. Here’s what we did:
- Flavor goodness. To get that delicious saucy flavor, you’ve got to put it both in and on the patties.
- Sugar? Yes, brown sugar. It adds a molasses-y note that balances out the tang and spice of the other ingredients.
- The slaw. Oh, that cucumber-carrot slaw! We tested it 5 different ways before getting it just right. What we learned? Thickness is key here. Use a mandoline to get everything as close to 1/16″ thick as possible for the perfect crunch.
- Gochujang mayo. If you’ve ever had Korean food, you know Gochujang sauce is king! A quick whisk of it with mayo and rice vinegar, and you’ve got yourself the best new burger condiment.
Justin and I were on a hamburger-making kick recently and came up with SO many fun and unique flavor combos. You’ve gotta’ try these Korean Beef Burgers, Greek Turkey Burgers, or these Enchilada Burgers next!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground beef. An 85/15 cut gives you the best flavor without being too fatty. If you’re using a leaner cut, just add a little extra oil to the patties.
- Asian staples. If you cook any Asian dishes, you probably already have most of these on hand: soy sauce (or tamari), rice vinegar, and sesame oil.
- Gochujang. This is a fermented red pepper paste found in Korean cuisine that tastes like a slightly sweeter, less spicy cousin of sriracha sauce. If you can’t find it, sriracha will work, but use less since it’s spicier.
- Garlic and ginger. Fresh is best here. I use a garlic press to mince quickly and shortcut by using garlic paste I buy at the store.
- Cucumbers. Mini cocktail cucumbers or English cucumbers are best since they have no seeds, meaning they won’t get watery once sliced.
- Carrots. One medium carrot is all you’ll need.
Step-by-step Instructions (with Photos)
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Whisk together the sauce.
Mix the soy sauce, brown sugar, rice vinegar, sesame oil, Gochujang, salt, and black pepper in a medium bowl. Remove 3 tablespoons of it and set aside the rest to make the glaze.
Make the burger patties.
Combine the ground beef with the reserved sauce, garlic, and ginger. Shape the mixture into 4 patties.
and shape into burger patties.
Pro Tip: If the mixture feels sticky, a quick spritz of cooking spray on your hands makes it easier to handle.
Cook the patties and make the glaze.
Cook patties in a skillet with oil for 5-6 minutes per side, or until the internal temperature reaches 145°F for medium. Remove patties, thicken the remaining sauce in the skillet with cornstarch, then coat the patties in the glaze.
Make the gochujang mayo.
Whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and garlic in a medium bowl until well combined. Set aside until ready to use.
Prepare the cucumber carrot slaw.
In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, gochujang or sriracha, ginger, and salt. Add the cucumbers, carrots, and sesame seeds, tossing until well combined.
Assemble the Burgers.
Spread gochujang mayo on the bottom of a toasted hamburger bun, top with a patty, cucumber carrot slaw, and fresh cilantro if desired. Serve immediately.
You totally can! You’ll just want to cook up the remaining sauce and cornstarch in a separate skillet on the stovetop and then brush it onto the patties before serving.
Yep! You can prep the patties, sauce, and may a few hours in advance. (Save the slaw for last though!) Store everything separately in the fridge, and wait to cook the patties and toss the slaw until you’re ready to serve.
Ground turkey or chicken would work fine, just keep in mind they’re leaner and may not be quite as juicy. If using a leaner meat, you might need a little extra oil when cooking.
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Korean Beef Burgers with Gochujang Mayo
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Ingredients
For the Korean Beef Burgers:
- 1 pound 85/15 ground beef
- 3 tablespoons soy sauce or tamari
- 3 tablespoons 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
For the Gochujang Mayo:
- ½ cup mayonnaise
- 1 tablespoon gochujang or sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 garlic clove finely minced
For the Cucumber Carrot Slaw:
- ½ pound cocktail cucumbers thinly sliced lengthwise (about 1/16”)
- 1 medium carrot cut in half lengthwise and thinly sliced lengthwise (about 1/16”)
- 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
- For the Korean Beef Burgers: Add the ground beef to a large bowl.1 pound 85/15 ground beef
- In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang or sriracha, salt, and black pepper. This should yield ½ cup of sauce. Remove 3 tablespoons of the sauce and add it to the ground beef along with the garlic and ginger. Mix by hand until well combined.3 tablespoons soy sauce or tamari, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 2 teaspoons toasted sesame oil, ¼ teaspoon salt, ¼ teaspoon black pepper, 1-2 teaspoons gochujang or sriracha, 2 garlic cloves, 1 teaspoon finely minced fresh ginger
- Divide the beef mixture into 4 equal portions and shape into patties about 4 ½ to 5 inches wide and 1 inch tall.
- Whisk together the cornstarch and water in a small bowl, then add to the remaining sauce. Whisk until well combined and set aside.2 teaspoons cornstarch, 2 tablespoons water
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the patties in a single layer and cook for 5-6 minutes per side, or until the internal temperature reaches 145°F for medium or 150°F for medium-well.
- Remove the patties from the skillet, drain any excess juices, and wipe the skillet clean. Reduce the heat to low and pour in the remaining sauce. Stir until thickened, about 1-2 minutes, then remove from heat. Add the patties back to the skillet, flipping to coat them in the sauce.
- For the Gochujang Mayo: Whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and garlic in a medium bowl until well combined.½ cup mayonnaise, 1 tablespoon gochujang or sriracha, 1 teaspoon rice vinegar, ½ teaspoon sesame oil, 1 garlic clove
- For the Cucumber Carrot Slaw: Whisk together the rice vinegar, soy sauce, sesame oil, gochujang or sriracha, ginger, and salt in a large bowl. Add the cucumbers, carrots, and sesame seeds, tossing until well combined.½ pound cocktail cucumbers, 1 medium carrot, 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
- To assemble the burgers: Spread the gochujang mayo on the bottom of a toasted hamburger bun, top with a burger patty, a scoop of cucumber carrot slaw, and fresh cilantro, if desired. Serve immediately.4 toasted hamburger buns, Fresh cilantro leaves, Sesame seeds
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Notes
- Slicing the veggies: Use a mandoline to thinly slice the cucumbers and carrots to about 1/16-inch thick—thin enough that they are pliable but not translucent. Be careful while slicing to avoid injury!
- Keep the slaw crisp: Slice the cucumbers right before serving and toss them in the dressing at the last minute. If they sit too long, they will release liquid and lose their crunch.
- Burger doneness: For the juiciest burgers, cook the patties to 145°F for medium or 150°F for medium-well. Let them rest for a couple of minutes before serving.
- Spice level: Adjust the amount of sriracha or gochujang in both the burgers and mayo to suit your spice preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with them?
Since this is a pretty unusual burger recipe, the sides you’ll serve with them won’t be your typical fries or coleslaw.
Instead, I’d opt for other Asian-inspired pairings like this Spicy Asian Cucumber Salad or these Chinese Green Beans. These Air Fryer Brussels Sprouts would also be delicious since they have a similar soy sauce glaze!
More Homemade Burger Recipes
Craving even more juicy, flavor-packed creations? Check out these mouthwatering burger recipes that take your grill game to the next level!
Chicken Caesar Burgers
30 mins
Air Fryer Hamburgers
18 mins
Greek Turkey Burgers
30 mins
Salmon Burgers
50 mins
This was delicious! I changed a few things, but nothing major. I used ground turkey and added half the sugar, salt & pepper. I have family members who don’t like meat if it’s too sweet. But I’m sure it would’ve been delicious if I’d added all the sugar. I did, however, add some sugar to the mayo (I used sriracha because we don’t have gochujang, so that’s probably why it needed a little sweetness). We loved the slaw too! Thanks – this is a keeper!
Yay! So happy to hear you enjoyed the recipe, Sherry! I’m glad you could make it work for your family. Thanks so much for taking the time to leave a comment and rating!