Spicy, tangy, salty and complex, kimchi is a Korean condiment that has taken the culinary world by storm and just keeps growing in popularity. Try this Asian-inspired kimchi burger recipe for a delicious twist on basic barbecue boredom.
Blended with kimchi, soy and sesame, this classic hamburger brings unique flavors that are anything but simple. Ditch the ketchup and mustard and try something special with this kimchi beef burger recipe.
Made from a combination of vegetables, garlic, ginger, chili peppers, salt, and fish sauce, kimchi is a fermented Korean favorite that pairs excellently with strong protein flavors like beef and pork and adds spicy veggie bite.
Like sassy sauerkraut with an Asian flavor profile, kimchi most commonly uses cabbage for its tart vegetable base, but can also be made with carrots, radishes, cucumber or many deliciously crisp vegetables.
Thanks to its widespread popularity, it’s easy to find in most grocery stores. You may even have a variety to choose from to find your favorite, but most kimchi is pickle-sour, garlicky, spicy and delicious.
The rich sesame oil and creamy mayonnaise in this recipe balance the tart kimchi for a perfect dressing. Arugula in place of lettuce adds a fresh, peppery taste that brings all the flavors into harmony.
To avoid a greasy or heavy burger, look for freshly ground beef that is lower in fat content and always remember to toast your buns.
If you’ve tried kimchi before, you know how great the pickled crunch goes with perfectly grilled beef. And if you’ve never tried kimchi before, what are you waiting for?
Did you enjoy this kimchi burger? Let us know in the comments and please share the recipe!
Kimchi Beef Burgers with Creamy Kimchi Sauce
For the Burger:
- 1 lb. ground beef
- ⅓ cup kimchi - drained and chopped (reserve the juice)
- 2 tbsp. soy sauce
- 1 tbsp. black sesame seeds
- Salt and pepper
For the Creamy Kimchi Sauce:
- ½ cup mayo
- 2 tbsp. kimchi juice - from the jar of kimchi
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- 4 burger buns - lightly toasted
- Arugula leaves
- 1 cucumber - thinly sliced
- 1 tomato - sliced
- In a large bowl, combine ground beef, chopped kimchi, sesame seeds and soy sauce. Don’t overwork the mixture if you want to avoid a tough burger.
- Shape into 4 patties. Season on both sides with salt and pepper.
- Heat a large non-stick frying pan to medium. Add 1 tbsp. canola oil to the pan and swirl to coat the bottom of the pan. Fry the patties for 3-5 minutes per side, until fully cooked.
- Mix the sauce ingredients together.
- Assemble the hamburger buns with the beef patties, vegetable toppings and kimchi sauce. Serve and enjoy!
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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What a delicious hamburger