Description
Imagine sinking your teeth into a burger that combines the smoky, savory flavors of Korean BBQ with the juicy comforts of a classic American burger.
Ingredients
Scale
- 1¼ pounds ground beef
- 3 garlic cloves, finely minced
- ¾ teaspoon freshly grated ginger
- 1½ teaspoons sesame oil
- 1½ teaspoons soy sauce
- ½ teaspoon freshly ground black pepper
- 4 hamburger buns, split and toasted
- ½ cup soy sauce (for BBQ glaze)
- ½ cup packed brown sugar
- 3 tablespoons rice vinegar
- 2 garlic cloves, minced (for BBQ glaze)
- 1½ teaspoons chili garlic sauce (for BBQ glaze)
- 1 teaspoon sesame oil (for BBQ glaze)
- ¾ teaspoon freshly grated ginger (for BBQ glaze)
- ¼ teaspoon black pepper (for BBQ glaze)
- 1½ tablespoons cornstarch
- 1 tablespoon honey (for BBQ glaze)
- ½ cup mayonnaise (for chili mayo)
- ¾ teaspoon chili garlic sauce (for chili mayo)
- 1½ teaspoons finely minced green onion (for chili mayo)
- 2½ cups finely shredded green cabbage
- 3 tablespoons mayonnaise (for kimchi slaw)
- 2 teaspoons honey (for kimchi slaw)
- 2 teaspoons rice vinegar (for kimchi slaw)
- ¾ cup chopped kimchi
Instructions
- In a large bowl, add the ground beef and gently separate it with your hands. Incorporate the minced garlic, ginger, sesame oil, soy sauce, and black pepper. Be careful not to overwork the meat; just mix until the ingredients are combined. After mixing, divide the beef mixture into four equal portions, then shape each portion into patties that are slightly wider than the buns. To ensure even cooking, create a small dimple in the center of each patty. Cover these patties and let them chill in the refrigerator for about 45 to 60 minutes to firm up.
- In a small saucepan over medium heat, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, chili garlic sauce, sesame oil, grated ginger, black pepper, and cornstarch. Keep an eye on the mixture as you stir continuously to prevent it from sticking. As it heats, the sauce will begin to thicken and take on a glossy appearance. Once it reaches the desired consistency, remove from heat and stir in the honey. Make sure to keep the glaze warm, which will give an added delicious touch to the burgers when it’s time to serve.
- For the chili garlic mayo, combine mayonnaise, chili garlic sauce, and finely minced green onion in a small bowl. Mix until fully blended and cover the bowl until you’re ready to use it, allowing the flavors to meld nicely.
- In a medium bowl, toss together the finely shredded cabbage, mayonnaise, honey, rice vinegar, and chopped kimchi until the cabbage is thoroughly coated. Chilling the slaw will enhance its flavors while ensuring it remains fresh and crunchy.
- Once the patties have rested for about 10 minutes at room temperature, heat a lightly oiled skillet or grill over medium-high heat. Cook the patties for approximately 3 to 4 minutes on each side until they are beautifully seared and cooked to your preference. Let the burgers rest for about 5 minutes after cooking; this helps retain their juices.
- To finish off your burgers, dip each patty into the warm BBQ glaze, ensuring both sides are coated. Spread the chili garlic mayo generously over the toasted buns. Place the glazed beef patty on each bottom bun, loading it up with a hefty amount of kimchi slaw. Finally, crown your creation with the top half of the bun.
Notes
These Korean-Inspired Beef Burgers with BBQ Glaze are perfect for BBQs, gatherings, and any family meals!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 950 mg
- Protein: 25 g