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
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 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.
