If you are craving a burger experience with a bold twist, this Korean Beef Burgers with Gochujang Mayo Recipe is an absolute must-try. Juicy ground beef patties infused with savory-sweet Korean flavors come together beautifully with a spicy, creamy gochujang mayo that adds just the right kick. Topped with a crisp cucumber and carrot slaw, these burgers deliver a perfect balance of textures and vibrant tastes that will brighten up any mealtime. Whether you’re cooking for friends or treating yourself, these burgers transform a classic into a captivating culinary adventure.
Ingredients You’ll Need
Gathering these simple but essential ingredients sets the stage for authentic Korean-inspired flavors and perfectly balanced textures. Each element plays a crucial role, from the tender beef to the tangy slaw and the punchy, creamy sauces that bring everything together.
- 1 pound 85/15 ground beef: Provides just enough fat for juicy, flavorful patties without being greasy.
- 3 tablespoons soy sauce or Tamari: Adds salty umami depth essential for Korean flavors.
- 3 tablespoons packed brown sugar: Balances savory qualities with a touch of caramel sweetness.
- 2 tablespoons rice vinegar: Offers gentle acidity to brighten the burger and slaw.
- 2 teaspoons toasted sesame oil: Imparts a rich, nutty aroma that’s unmistakably Korean.
- 1-2 teaspoons gochujang or sriracha: Brings spicy warmth with that signature Korean chili paste flavor.
- ¼ teaspoon salt: Enhances overall taste without overpowering.
- ¼ teaspoon black pepper: Adds mild heat and sharpness to the beef.
- 2 teaspoons cornstarch: Used to thicken the sauce for perfect burger coating.
- 2 tablespoons water: Helps dissolve the cornstarch and integrates the sauce smoothly.
- 2 garlic cloves (finely minced): Brings fresh pungency and savory depth.
- 1 teaspoon finely minced fresh ginger: Adds bright zest and complexity.
- ½ cup mayonnaise: The creamy base for the gochujang mayo, balancing spice with smooth richness.
- 1 tablespoon gochujang or sriracha: Injects heat and tang into the mayo.
- 1 teaspoon rice vinegar: Cuts through the mayo’s richness for a lively bite.
- ½ teaspoon sesame oil: Enhances the mayo’s nutty undertones.
- 1 garlic clove (finely minced): Amplifies the mayo’s savory punch.
- ½ pound cocktail cucumbers (thinly sliced lengthwise): Provides refreshing crunch in the slaw.
- 1 medium carrot (halved lengthwise and thinly sliced): Adds subtle sweetness and vibrant orange color.
- 2 tablespoons rice vinegar: Vital for achieving a crisp, tangy slaw.
- 2 teaspoons soy sauce or Tamari: Adds savory depth to the slaw dressing.
- 1 teaspoon toasted sesame oil: Brings aromatic nuttiness to the slaw.
- ½ teaspoon gochujang or sriracha: Infuses the slaw with spicy, peppery notes.
- ¼ teaspoon finely minced fresh ginger: Gives the slaw a hint of sharpness.
- ¼ teaspoon salt: Perfectly balances the slaw’s flavors.
- 1 teaspoon toasted sesame seeds: Adds texture and visual appeal.
- 4 toasted hamburger buns: The foundation for building these magnificent burgers.
- Fresh cilantro leaves (optional): Bring bright herbaceous freshness as a topping.
- Sesame seeds (optional): Sprinkle on top for a beautiful finishing touch.
How to Make Korean Beef Burgers with Gochujang Mayo Recipe
Step 1: Prepare the Beef Mixture
Start by placing the ground beef in a large mixing bowl. In a separate bowl, create a mouthwatering sauce by whisking together soy sauce, brown sugar, rice vinegar, toasted sesame oil, gochujang or sriracha, salt, and pepper. This mixture forms the perfect balance of salty, sweet, and spicy. Set aside 3 tablespoons of this sauce and add the rest, along with finely minced garlic and ginger, to the beef. Mix everything gently with your hands to ensure the flavors meld beautifully without overworking the meat. Form four equal patties around 4 ½ to 5 inches wide and about 1 inch thick to guarantee even cooking and juicy burgers.
Step 2: Create the Thickened Sauce
Whisk together cornstarch and water in a small bowl until smooth. Combine this slurry with the reserved 3 tablespoons of sauce and whisk well. This mixture will thicken on the stove later to coat the patties with an irresistible glaze.
Step 3: Cook the Patties to Perfection
Heat 2 tablespoons of avocado oil in a skillet over medium-high heat until shimmering. Place the patties in a single layer and let them cook undisturbed for 5 to 6 minutes on one side—resisting the urge to peek will help develop a great sear. Flip and cook for another 5 to 6 minutes until the internal temperature reaches 145°F for medium doneness or 150°F if you prefer medium-well. Remove the patties and temporarily set them aside. Pour off any excess juices and wipe the skillet clean for the next stage.
Step 4: Glaze the Patties
Reduce the heat to low and pour the thickened sauce into the skillet. Stir continuously until it thickens, about 1 to 2 minutes. Return the patties to the pan, turning them gently to coat every inch in that sticky, flavorful glaze that will make these burgers unforgettable.
Step 5: Make the Gochujang Mayo
While the patties rest, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and minced garlic in a medium bowl until smooth and creamy. This spicy mayo sauce will add the perfect creamy dimension and a punch of heat to each bite.
Step 6: Prepare the Cucumber Carrot Slaw
In a large bowl, whisk rice vinegar, soy sauce, sesame oil, gochujang or sriracha, ginger, and salt to create a lively slaw dressing. Toss in thinly sliced cocktail cucumbers and carrots along with toasted sesame seeds, ensuring everything is evenly coated. This fresh, crunchy slaw complements the rich burgers with brightness and texture.
Step 7: Assemble Your Korean Beef Burgers with Gochujang Mayo Recipe
Spread a generous layer of the spicy gochujang mayo over the bottom half of each toasted hamburger bun. Top with a glazed beef patty, a hearty scoop of cucumber carrot slaw, and finish with fresh cilantro leaves if desired. Cap with the bun top and serve immediately to enjoy the marvelous medley of flavors at its absolute best.
How to Serve Korean Beef Burgers with Gochujang Mayo Recipe
Garnishes
Freshness elevates every bite, so I love adding bright cilantro leaves and a sprinkle of toasted sesame seeds on top. These garnishes brighten the plate visually and add subtle pops of herbaceous and nutty flavor that complement the rich beef and spicy mayo beautifully.
Side Dishes
For a perfect meal, serve these burgers with crispy fries or sweet potato wedges. A light Asian-style slaw or simple steamed edamame on the side also works wonderfully to balance the heat and richness. Even a chilled cucumber salad pairs seamlessly if you want to pack in more refreshing flavors.
Creative Ways to Present
You can take this recipe to the next level by using burger sliders for a party-friendly appetizer. Wrap the assembled burgers in parchment paper tied with twine for a charming picnic presentation. Or simply stack the elements on a vibrant platter, letting guests build their own burgers for a fun, interactive meal experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooked patties and slaw separately in airtight containers in the refrigerator. This will keep the flavors fresh and prevent sogginess, especially important for the crisp slaw and mayo.
Freezing
To freeze, place cooked patties on a baking sheet to flash freeze individually, then transfer them to a freezer-safe bag with wax paper between patties. Freeze for up to 2 months. It’s best to make the mayo and slaw fresh, but you can store preparations for these separately in the fridge for a day or two.
Reheating
Warm the frozen or refrigerated patties gently in a skillet over low heat, occasionally spooning in leftover sauce to keep them moist. Avoid microwaving the slaw or mayo as they will lose texture; instead, assemble fresh before serving.
FAQs
Can I use a different type of meat for these Korean Beef Burgers with Gochujang Mayo Recipe?
Absolutely! While ground beef offers great flavor and texture, ground turkey or chicken can work well too. Just be sure to watch cooking times carefully as leaner meats tend to cook faster and can dry out.
Is gochujang very spicy?
Gochujang has a moderate heat level with a deep, fermented flavor that’s more complex than just spicy. You can adjust the amount used to suit your personal tolerance or substitute with sriracha, which tends to be milder and sweeter.
Can I make this recipe gluten-free?
Yes! Use Tamari instead of soy sauce, and check that your gochujang contains no gluten. This will keep the item safe while maintaining authentic flavors.
How do I store leftover gochujang mayo?
Keep any extra gochujang mayo in a sealed container in the refrigerator for up to 3 days. Give it a quick stir before serving, as ingredients may separate a bit.
Can I prepare the slaw in advance?
The cucumber carrot slaw can be made a few hours ahead and stored in an airtight container in the fridge. For optimal crunch, toss the sesame seeds in just before serving to retain their texture.
Final Thoughts
You just discovered how delightfully vibrant and satisfying a Korean twist can be on a classic beef burger. This Korean Beef Burgers with Gochujang Mayo Recipe hits all the right notes: it’s juicy, spicy, tangy, crunchy, and utterly crave-worthy. Whether it’s a busy weeknight or weekend gathering, I genuinely encourage you to give these a try—they’ll quickly become a delicious favorite in your home kitchen.
Print
Korean Beef Burgers with Gochujang Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Description
These Korean Beef Burgers with Gochujang Mayo offer a flavorful twist on the classic burger, featuring juicy beef patties marinated in a savory-sweet Korean-inspired sauce, topped with a spicy gochujang mayo and a refreshing cucumber carrot slaw. Ready in just 30 minutes, this recipe delivers a perfect balance of spicy, tangy, and savory flavors for a deliciously unique burger experience.
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 Assembly
- 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 separate medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, gochujang or sriracha, salt, and black pepper to create the marinade sauce. Remove 3 tablespoons of this sauce and combine it with the ground beef along with the minced garlic and ginger. Mix thoroughly by hand until everything is well incorporated.
- Form the patties: Divide the beef mixture into 4 equal portions, shaping each into patties approximately 4 ½ to 5 inches wide and 1 inch thick for even cooking.
- Prepare the thickening sauce: Whisk cornstarch and water in a small bowl, then add this mixture to the remaining marinade sauce. Stir well until combined and set aside to use later for coating the patties.
- Cook the patties: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Place 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, ensuring they are cooked through and juicy.
- Prepare the sauce in the skillet: Remove the cooked patties from the skillet and discard excess juices. Wipe the skillet clean, reduce heat to low, and pour in the remaining marinade sauce mixture. Stir continuously until the sauce thickens, about 1-2 minutes. Return the patties to the skillet and flip them in the thickened sauce so each is well coated.
- Make the gochujang mayo: In a medium bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and minced garlic until smooth and well blended for a spicy, creamy condiment.
- Prepare the cucumber carrot slaw: In a large bowl, whisk rice vinegar, soy sauce, sesame oil, gochujang or sriracha, ginger, and salt. Add the sliced cucumbers, carrots, and toasted sesame seeds to the bowl. Toss everything together gently until the slaw is evenly coated and fresh.
- Assemble the burgers: Spread a generous amount of the gochujang mayo on the bottom half of the toasted hamburger buns. Top each with a glazed beef patty, a scoop of the cucumber carrot slaw, and fresh cilantro leaves if using. Optionally, sprinkle with sesame seeds. Serve immediately for best taste and texture.
Notes
- Adjust the amount of gochujang or sriracha according to your preferred spice level.
- Cooking the patties to an internal temperature of 145°F is recommended for medium doneness.
- Using avocado oil for cooking adds a neutral flavor and withstands high heat well.
- The marinade sauce doubles as a glaze to keep the patties juicy and flavorful.
- The cucumber carrot slaw adds a cool, crunchy contrast to the spicy beef.
- Fresh cilantro is optional but adds a nice herbaceous note that complements the flavors.
- Ensure patties are not packed too tightly for a tender texture.
