Try this Asian-inspired Korean kimchi burger recipe for a delicious twist on basic barbecue boredom. Blended with kimchi, soy and sesame, this fusion hamburger brings unique flavors that are sure to impress.
Spicy, tangy, salty and complex, kimchi is a fermented Korean favorite condiment that pairs excellently with strong protein flavors like beef and pork and adds spicy veggie bite. It has taken the culinary world by storm and just keeps growing in popularity.
Not only do I add it to the beef patties but I also make a flavorful, umami sauce for the burgers, so you can ditch the ketchup and mustard for these tasty burgers!
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? If you're looking for more unique burgers, I think you'll love my chicken fried hamburgers and bison burger patties.
Jump to:
Ingredients
- ground beef - Lean or medium ground beef works great.
- kimchi - Like sassy sauerkraut with an Asian flavor profile, kimchi most commonly uses cabbage for its tart vegetable base. 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.
- soy sauce - For rich, umami flavor/seasoning in the burger patties and the kimchi sauce.
- black sesame seeds - Adds nice flavor, texture and visual appeal to the kimchi burger.
- mayo - The rich sesame oil and creamy mayonnaise in this recipe balance the tart kimchi for a perfect dressing.
- kimchi juice - This is the liquid that's in the jar of kimchi.
- sesame oil - Use toasted.
- burger buns - Use your favorite.
- arugula leaves - Arugula in place of lettuce adds a fresh, peppery taste that brings all the flavors into harmony but feel free to use your favorite lettuce for burgers.
- small cucumber - You can use a vegetable peeler to get long thin cucumber slices.
- tomato - Beefsteak tomatoes work great for this recipe for their meaty texture and width that fits a burger well.
*Check recipe card for ingredient amounts.
How to Make it
Step 1. Combine beef patty mixture. In a large bowl, combine the ground beef, chopped kimchi, sesame seeds and soy sauce.
Step 2. Shape into patties. Shape into 4 patties. Season on both sides with salt and pepper.
Step 3. Heat and grease the pan. Heat a large non-stick frying pan or grill pan to medium heat and add 1 tablespoon canola oil or use a cooking spray.
Step 4. Fry the patties. Once the oil is hot, fry the patties for 3-5 minutes per side, until fully cooked (160°F).
Step 5. Make the sauce. Mix the kimchi sauce ingredients together. This can also be done ahead of time and stored in the fridge.
Step 6. Toast the buns. Toast the open side of the buns on the grill pan, until lightly golden-brown.
Step 7. Assemble. Assemble the hamburger buns with the beef patties, kimchi sauce and vegetable toppings.
Step 8. Serve. Serve and enjoy!
What to Serve Them With
- Kimchi Sides: Try some kimchi side dishes like my quick kimchi slaw, kimchi cheese fries or kimchi potato salad.
- Grilled Sides: Go with a couple of grilled items like these pickles wrapped in bacon, stuffed avocado or grilled onions.
- Drinks: A light lager pairs well with the kimchi. As for wines, chardonnay is a great match for kimchi as well.
Joss' Tips
- Use leaner meat. To avoid an overly greasy or heavy kimchi burger, look for fresh, lean ground beef that is lower in fat content.
- Be gentle when making the patties. Don't overwork the ground beef when mixing and forming the patties or they can become tough.
- Be consistent. Try to keep the patties the same thickness so that they cook in the same amount of time. You can weigh them or use a cookie cutter to help with consistency.
- Toast those buns. Always remember to toast your buns so that they do not become soggy from the kimchi sauce.
Kimchi Burger FAQs
Store the toppings, burger patties and buns separately. Toppings and burgers can be covered and refrigerated for up to 3 to 4 days. The kimchi sauce can last longer covered in the fridge for up to 2 months.
For sure! You can freeze the raw kimchi burger patties for up to 3 months and then grill the burgers from frozen.
If you're going to add cheese, I would go with something mild and melty like mozzarella. I've also tried one of my favorites, Monterey Jack, and that works too.
More Kimchi Recipes to Try
If you tried this Korean Kimchi Burger Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Korean Kimchi Burger
Ingredients
For the Burger
- 1 pound ground beef
- ⅓ cup kimchi - drained and chopped (reserve the juice)
- 2 tablespoons soy sauce
- 1 tablespoon black sesame seeds
- salt and pepper
For the Creamy Kimchi Sauce
- ½ cup mayo
- 2 tablespoons kimchi juice - the liquid from the jar of kimchi
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
To Serve
- 4 burger buns
- arugula leaves - or your favorite lettuce for burgers
- 1 small cucumber - thinly sliced
- 1 tomato - sliced
Instructions
- In a large bowl, combine the ground beef, chopped kimchi, sesame seeds and soy sauce. Don’t overwork the mixture to avoid a tough burger.
- Shape into 4 patties. Season on both sides with salt and pepper.
- Heat a large non-stick frying pan or grill pan to medium heat and add 1 tablespoon canola oil. Once the oil is hot, fry the patties for 3-5 minutes per side, until fully cooked.
- Mix the kimchi sauce ingredients together. You can also do this ahead of time and reserve in the fridge.
- Toast the open side of the buns on the grill pan, until lightly golden-brown.
- Assemble the hamburger buns with the beef patties, vegetable toppings and kimchi sauce. Serve and enjoy!
Equipment
Notes
- To avoid a greasy or heavy burger, look for freshly ground beef that is lower in fat content.
- Don't overmix the ground beef when forming the patties or they can become tough.
- Always remember to toast your buns so that they do not become soggy from the sauce.
- Try to keep the patties the same thickness so that they cook in the same amount of time. You can weigh them or use a cookie cutter to help with consistency.
- If you're going to add cheese, I would go with something mild and melty like mozzarella. I've also tried one of my favorites, Monterey Jack, and that works too.
- Store the leftover toppings, burger patties and buns separately. Toppings and burgers patties can be covered and refrigerated for up to 3 to 4 days. The kimchi sauce can last longer, in a covered container in the fridge, for up to 2 months.
- You can freeze the raw burger patties for up to 3 months and then cook from frozen.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
jianz says
What a delicious hamburger
Joss D says
Thank you