If you're feeling a little adventurous and are craving a truly unique burger, then this Korean BBQ Burger with Kimchi Slaw has got your name written all over it!
“Listen lady, why couldn't you just leave the classic burger well enough alone?” is what I can hear someone asking right about now, under their breath.
And believe me, I've gotten those comments in the past on other recipes where someone can't understand the point of tinkering around with something that's already “perfection” (in their humble opinion, of course), or isn't broken, if you know what I mean...
And in all honesty, it kinda makes me chuckle, because I simply can't imagine not tinkering.
But that's just me.
And so for those of you who aren't saying (or thinking) “what the...?” right about now, then perhaps, just perhaps, you're a bit like me, and I'd like to extend my hand and officially welcome you to my camp.
The slightly weird-but-harmless camp.
Interesting place, isn't it?
Here I find myself, again, with a taste for fusion, and what do I do?
I take this beloved and perfect summer-time treat, the sacred burger, insert it into my little brain, and out pops this magical concoction.
Kicked up, spiced up, sweetened up, and generally “beefed up” into this glossy, glaze-y, mildly spicy thing of beauty that you see before you, right now.
This is what I can tell you: that I love a good burger, and I love Korean BBQ.
And so truly, wouldn't it make perfect sense to put the two together?
Somehow, for me, it did.
Garlic, ginger, soy, and a kiss of sesame are added into juicy ground beef, then the seared patties are slathered in a sweet and spicy Korean-style BBQ sauce, then topped off with fresh, crisp cabbage combined with a kiss of mayo and sweetness, plus a good heaping of spicy kimchi, all on a buttery brioche-style bun—this is the Korean BBQ Burger.
And WOW, is this good!
Perhaps a bit out there, sure, but delicious? Most definitely!
So if the same-ol'-burger-blues have got you down, pick yourself right back up again with this crazy-good little Korean BBQ Burger, and throw some color and flavor back into your summer.
(And enjoy the process of not leaving well enough alone along with me.)
Taste what's good and pass it on.
Ingrid
Korean BBQ Burger with Kimchi Slaw
by Ingrid Beer
Yield: Makes 4 burgers
Ingredients:
• 1 ½ pounds ground beef (80/20 fat ratio)
• 2 cloves garlic, pressed through garlic press
• ½ teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• ¼ teaspoon freshly ground black pepper
• 4 brioche hamburger buns, toasted
• Korean BBQ Sauce (recipe below)
• Chili Garlic Mayo (recipe below)
• Kimchi Slaw (recipe below)
Preparation:
-Add the ground beef into a large bowl, and very lightly chunk/break it up.
-Add to it all of the rest of the ingredients up to and including the black pepper, and very carefully and gingerly, combine the spices/seasonings into the meat, taking care not to work it very much (it will toughen the burgers).
-Portion out 4, 6 ounce patties, about 1” thick and slightly bigger than your buns, creating a dent in the center of each patty (this will help keep the patty from “doming up” in the center as it cooks); stack the patties with parchment paper between each patty, and place them into the fridge for at least an hour, to allow the flavors to meld and the meat to relax.
-When ready to sear, take the patties out and allow them to come to room temp for a few minutes; place a cast-iron skillet over medium-high heat (or you can also grill these outdoors), and once it gets hot, drizzle in a touch of vegetable oil (or clarified butter!), and sear a couple of burgers at a time for about 3-4 minutes per side; allow the burgers to rest for about 5 minutes.
-Glaze each burger patty in the Korean BBQ Sauce (I like to just plunge them into the warm sauce using a pair of tongs), just before building your burger.
-Spread some of the Chili Garlic Mayo on the toasted buns, and add a glazed patty to the bottom bun; add some of the Kimchi Slaw on top of the patty, top with the other bun, and enjoy!
Korean BBQ Sauce Ingredients:
• ¾ cup soy sauce
• ¾ cup brown sugar
• ¼ cup rice vinegar
• 3 cloves garlic, pressed through garlic press
• 2 teaspoons chili garlic sauce
• 1 ¼ teaspoon sesame oil
• 1 teaspoon grated ginger
• ½ teaspoon freshly ground black pepper
• 2 tablespoons corn starch
• 1 tablespoon honey
Preparation:
-Add all ingredients up to and including the cornstarch to a small saucepan, and whisk to blend; place over medium-high heat, and allow the sauce to simmer for a few minutes, until it becomes glossy and thickened; finish with the honey, and allow to cool slightly to warm. (Store any unused portion in fridge—great with chicken, too, or as a glaze for fish!)
Chili Garlic Mayo Ingredients:
• ¾ cup mayonnaise
• ½ teaspoon chili garlic sauce
• 1 teaspoon, heaping, finely minced green onion
Preparation:
-Add all ingredients to a small bowl, and whisk to blend; keep in fridge until ready to use.
Kimchi Slaw Ingredients:
• 3 cups, heaping, finely shredded green cabbage
• ¼ cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section)
Preparation:
-Add all ingredients into a bowl, and gently toss together to combine; keep in fridge until ready to use.
Sabrina
These sound amazing!
The Cozy Apron
Thank you!
Finlay Woodward
Hi I really enjoyed this recipe
I just made these burgers tonight
Wondering how long the Korean BBQ sauce lasts in the fridge
Thanks Finlay
The Cozy Apron
Hi Finlay, so glad you enjoyed the burgers!
The sauce should last quite a while in the fridge. I'd say you should be good for at least a week, maybe even two. 😉
Jessica August
We’ve made this at least 5 times and it’s absolutely delicious!
The Cozy Apron
Music to my ears, Jessica! So glad you're all enjoying these fun burgers. Happy cooking!
Alexa
Most popular at the BBQ!
The Cozy Apron
Hey, great to read that! Thanks for your comments. 🙂
Rod
Have developed a real taste for Korean flavors. The traditional and, in your idea for this burger, not so traditional. Great! Am so ready to try this and may even tinker some more to adapt to our tastes. That is I what look for in a recipe. Just having to make substitutes for what we can't always find in Alaska's stores keeps things interesting and fun. So keep up the ideas! Thanks.
The Cozy Apron
Rod, yes—tinker away! It's great that you're giving these a try soon, and I hope you enjoy the flavors! (I'd love to find out your Alaskan "twist"...)
Trevor
I see the chili garlic sauce a couple of times in the recipes, but don't see a recipe how to make the chili garlic sauce. Is it a pre-made specific brand that you use?
The Cozy Apron
Hi Trevor, yes, it is a sauce you can find pre-made. If you have an Asian market nearby, you will find it there (you can ask about it and they'll point you in the direction); or usually the Asian section of the local grocery store will have it. There are several brands that make this—just depends on what brand your store carries. Hope that helps!
Hannah
Have you ever made it with ground chicken or helmet instead of beef?
The Cozy Apron
Hi Hannah, no I haven't; but you certainly could try and substitute ground chicken or even ground (dark meat) turkey, if you prefer. Hope you give these a try!
Simon
Sounds really good. I love to try different things. Definitely on the list for 2018
The Cozy Apron
Simon, trying new and different things is the spice of life, and I'm so glad to read that this recipe is on your "list" this year—I think you'll enjoy it! Happy cooking to you!
Javier I Lagarda
Anyone try this recipe with some cheese on it , if so what type
The Cozy Apron
Hi Javier! You know, I had originally considered adding some cheese when I developed the recipe, but decided against it because I felt the creaminess would conflict with those classic Asian flavors, and the "cleanness" of the burger, if you will.
But if you're really wanting to add some, I'm thinking go neutral; maybe some classic sliced mozzarella? I want to say pepper jack for spice, but I'm thinking it'd be taking things into a weird flavor profile for this burger (though not sure...). Anyway, hope you enjoy it, with or without cheese!
Mobina
Hi. Lovely looking burger. I wanted to ask what chilligarlic sauce do you use? I have a wanderful Asian shop that stocks all the stuff so I wanted to buy your version.
Thanks
The Cozy Apron
Hi Mobina, that's great!
It's the one with the rooster on it, with the green lid. (It's "Huy Fong Foods, Inc" brand, and I think you'll have no problem finding it.)
Hope you enjoy!
february
Made this last night. I used a venison back strap from last fall. It was a hit. Very tasty and easy to prepare. Served with rice and beets. I love your recipes. Thank you for sharing.
The Cozy Apron
My pleasure! So glad you enjoyed, and made this uniquely your own. Thanks for your kind words.
Kelly Buice
Hi there! Trying this tonight. What sides do you recommend?
The Cozy Apron
Hi Kelly, you could do oven fries (homemade or frozen, pre-packaged), or some potato chips with a cool flavor profile to match!
laura cooper
I'm making this one for the second time tonight! It was soooooo good the first time around, and has created a craving I didn't expect to have. Thanks so much for sharing this! I just love Korean type flavors!
The Cozy Apron
Hi Laura, I was so tickled to read your comment—so glad you enjoyed the recipe so much!
Funny enough, it's been a while since I've made these; and recently I've been craving them, so I think I just may need to whip them up myself again, soon! 😉
Thank you for sharing your experience!
Michelle
Hands down the best burger ever! I made them for a friends birthday dinner and my family requested them again a couple of days later. We used the Korean bbq sauce on some steaks, which I highly recommend!
The Cozy Apron
Michelle, so appreciate your comment! I'm thrilled the folks you're preparing these for are enjoying them, and you sharing this with me is the biggest compliment.
BTW, excellent way to use the rest of the sauce—I'm sure those steaks were delicious!
Bekah
How long does the kimchi slaw last?
The Cozy Apron
Hi Bekah, you could technically enjoy the slaw for a few days, but it will most likely begin to get a little soft/wilt-y after 2-3 days, most likely.
If you're looking to prep things ahead of time, you could keep things crisper by not adding the mayo, honey or rice vinegar until you're ready to serve the burger, as an option.
Barb
These were a big hit with my family. I will be making them again! Thanks for the recipe
The Cozy Apron
Thanks for letting me know, Barb! I'm thrilled the family enjoyed! 🙂
Chris Cortez
This was like the best recipe ever. I couldn’t believe how good the burger came out. It’s like identical to my favorite burger place and now I can make it whenever I want!!!! Bless you.
The Cozy Apron
Hi Chris, wow—thanks for such a stellar review!
I can't tell you how happy this makes me, because I really love it when someone is able to recreate a favorite meal/recipe that they've enjoyed at a restaurant at home. Then you're no longer at the "mercy" of going out to eat—you can prepare it anytime the craving hits!
Thrilled this burger was a success, and I hope you enjoy it for a long time to come. 🙂
Luka
I have a question. I made the bbq sauce today ahead of time for this weekend. The sauce on its own is kind of strong and bitter. Is this normal? I used all the same ingredient proportions as in the recipe..
The Cozy Apron
Hi Luka,
You've presented me with an interesting/challenging question... 😉
Truth is, I've never had anyone comment that the sauce tasted "strong and bitter" as of yet, but hey—that's the beauty of each of us having different palates and tastes.
This is what I'd say: keep in mind that each component of the recipe is meant to aid the recipe as a whole.
In other words, one element may be "strong" on its own, but when put together with everything else, creates a full experience, and balanced flavor.
The patties are meant to be coated in the sauce, and that's it. I'd recommend that if you're not such a fan of it, go super lightly on coating the patties at first, and see what the burger, when put together as a whole, tastes like to you.
You may find that you really enjoy everything much more when you take a bite of all the elements together. OR, you may find that you're still not too keen on the flavor...and that's OK too. 😉
I do hope you give these a try in their fully assembled state, and indeed enjoy them!
Jessica
These were amazing! So much flavor in every bite! I’m going to use the leftover sauce, coleslaw, and Mayo for chicken wraps. Thank you so much for such a delicious recipe.
The Cozy Apron
Jessica, that's fantastic! So happy your enjoyed the burgers. And by the way...terrific idea to use the leftovers to make chicken wraps. Sounds de-lish! 🙂
Thanks for sharing your experience!
Pamela D.
Made these tonight! Fantastic... 4 out of 5 stars for me! I adapted the recipe just a bit to incorporate a Portobello Mushroom for a Vegetarian version. Just as good as using beef! This recipe is excellent! Thanks for sharing!
The Cozy Apron
Glad you enjoyed your meat-free version of these, Pamela! Thanks for the review.
Becky
We LOVED this recipe - so much so that the next day, we ate the other two burgers that I was going to freeze for later! They're messy little buggers, but oh so good!
The Cozy Apron
Fantastic, Becky, so happy you enjoyed these! Thank you for taking some time to share your experience with these yummy yet messy little burgers. 😉
Sue
Thank You for stepping outside the box because without a little courage, there would be no adventures!
The Cozy Apron
🙂
Trisha
These sound and look delicious! What side dish could you serve with these burgers, being that the slaw is on it already 🤗
The Cozy Apron
Hi Trisha, because these are pretty filling, I'd keep the sides light. Maybe just a few chips on the side, or oven fries.
Angie O'Neill
I agree that this is one of the best burger recipes ever! Made it for the first time last week and then again tonight. I used kimchi from a jar to make it that much easier. Tonight I made a pizza version. Flatbread topped with the BBQ sauce, then the browned beef, then the kitchen and I drizzled it with the mayonnaise. Fantastic pizza for us dairy free folks! Great recipe!
The Cozy Apron
Hi Angie, happy to read this was a success for you! Glad you enjoyed, and making this into a pizza is a fun twist.
Happy cooking to you!
Michael LeBlanc
Seriously one of the best burgers I have ever made! 10 stars
The Cozy Apron
Michael, thanks so much! Thrilled you enjoyed it, and thanks for taking some time to comment. 🙂
Lisa S.
Holy Cow!!!! I'm a 90% if it ain't broke it can still get better or a little more interesting! The other 10% is when people mess with my Sicilian roots & call sauce (sugo) GRAVY!!😤😬 or that Marinara is Sunday Sauce...it's not!....it's a quick sauce or dip.
Anyway, I love Korean BBQ & "Where has this been all my life!" I'm ecstatic that I found your blog. It just all looks so yummy!!!
The Cozy Apron
Hope you enjoy, Lisa! 🙂