Korean Beef Burgers with Gochujang Mayo

Original Post: https://www.evolvingtable.com/korean-beef-burgers/

5 from 2 votes

Korean Beef Burgers with Gochujang Mayo

These Korean Beef Burgers are coated in a sticky-sweet glaze and served with spicy gochujang mayo and a crisp, tangy, cucumber carrot slaw. They have everything you love about the Korean classic but in a juicy hamburger form that's ready in 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Asian

Servings: burgers

Author: London Brazil

Ingredients

For the 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

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

Get Recipe Ingredients

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 packed 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

Video

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.

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