Korean BBQ Burger
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Get ready to fire up the flavor with this Korean BBQ Burger recipe, a fun and delicious twist on your classic burger night! Juicy burger patties are glazed with sweet and savory Korean BBQ sauce, then topped with tangy kimchi and spicy gochujang mayo. These burgers are bursting with bold flavor in every bite and come together in just 15 minutes, perfect for an easy weeknight dinner!
Why you’ll love this burger
As soon as I saw the Korean BBQ Burger on Shake Shack’s menu, I knew that I had to recreate this recipe at home! I combined my go-to Korean bbq sauce and popular smash burger recipe to make this incredibly flavorful burger. I love it and here’s why I know you will too!
- The flavors are unreal! Sweet, spicy, salty, umami, this burger has it all! From the tangy kimchi, to the spicy gochujang mayo, to the sweet korean bbq sauce, this burger is bursting with bold flavors in every bite.
- It’s so easy to make! Smashing the burger patties means that they cook super quick, which helps this recipe come together in just 15 minutes, with only 8 ingredients.
Ingredients
Here I explain the best ingredients for this Korean BBQ Burger recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Mayonnaise
- Gochujang sauce – you’ll find this sauce at a lot of major grocery stores now with the other sauces, or in the Asian section of American supermarkets. The difference between gochujang sauce and gochujang paste is the addition of other ingredients. The sauce I used for this recipe is made with gochujang paste, canola oil, soy sauce, brown rice vinegar, and sesame oil. In a pinch you could use gochujang paste to make the spicy mayo for the burgers and season the burger patties, but just note that it will have a stronger fermented red pepper chili flavor than the sauce and the texture will be thicker.
- Ground pork – I like to use a combination of pork and beef in this recipe to mix up the flavors in the burger patties. If you prefer to use all ground beef, that will work just fine.
- Ground beef
- Vegetable oil
- Sesame seed hamburger buns
- Kimchi – if you’re not a fan of the funky flavor of kimchi, you can replace it with this Asian slaw recipe, made with cabbage, carrots, green onions and a delicious dressing.
- Korean bbq sauce – I highly recommend clicking the link and making my homemade sauce. It only takes 10 minutes to make and you can keep it in the fridge for up to 2 weeks, so you can make it in advance. Of course, you can also purchase pre-made Korean bbq sauce in a bottle at the grocery store, if you prefer.
To add even more flavor to the burgers, mix 1 tablespoon Korean bbq seasoning into the ground beef and pork.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Prepare the spicy mayo. In a small bowl, combine gochujang sauce with mayonnaise. Set it aside.
- Form the balls of meat. In a large bowl, combine ground pork, ground beef and gochujang sauce. Portion the mixture out into 8 two-ounce balls. (I recommend using a kitchen scale to get the precise measurement.)
- Toast the buns. Heat a griddle over medium-high heat. Pour vegetable oil over the griddle, then place hamburger buns face down in the oil on the griddle. Toast for about 1 minute, or until the buns are browned around the edges.
- Top the buns. Spread the gochujang mayonnaise on each of the bottom buns. Place kimchi on top of the mayonnaise on each bun. Set aside.
- Cook and smash the burgers. Turn the heat on the griddle up to high. Place each of the balls of meat on the hot griddle. Place a small piece of parchment paper on top of one ball and use the back of a large metal spatula to smash the ball of meat into a flattened burger patty. Repeat with the remaining balls of meat. Cook for 1 minute.
- Glaze the burgers. After 1 minute, flip the burgers and brush with Korean bbq sauce. Cook for an additional 30 seconds, then remove the burgers from the griddle and place two patties on top of each other on each of the prepared buns. Optionally drizzle additional Korean bbq sauce over the patties and sprinkle on some sesame seeds. Add the top bun and serve immediately.
Recipe tips
- Always prep the buns and toppings before cooking the burgers. These burgers literally cook in 2 minutes, so you want to make sure the buns are toasted and topped with the mayo and kimchi before actually cooking the burgers.
- To make these burgers “protein style”, ditch the bun and replace it with two large leaves of iceberg lettuce or butter lettuce.
- Always make sure the griddle is hot before adding the burgers. Adding burgers (or any food for that matter) to a hot surface is important for cooking safety. It will also give you a beautiful sear on the outside, while keeping the burgers super juicy on the inside. Smash burgers should be cooked over high heat, between 400-450 degrees fahrenheit.
How to make them in a skillet
If you don’t have a griddle, you can make the burgers in a skillet. Depending on the size of your skillet, you’ll probably only be able to fit 2, or maybe 4, burger patties in the skillet at a time. I recommend a cast iron skillet, or cast iron griddle pan if you have one available.
A cast iron pan can be used on the stove, or on a grill, to make these burgers.
What to serve with them
I served these burgers with air fryer french fries, but instead of using fry seasoning, I tossed them in my Korean bbq seasoning. I served extra Korean bbq sauce on the side for dipping. This option is both delicious and easy!
You could also serve the burgers with extra kimchi on the side, or traditional Korean side dishes like spicy cucumber salad or japchae (stir fried glass noodles).
More burger recipes
Burgers are a delicious, quick and easy option for weeknight dinners. Be sure to try all of these popular burger recipes!
Korean BBQ Burger
Ingredients
- ¼ cup mayonnaise
- 3 tablespoons gochujang sauce, divided
- ½ pound ground pork
- ½ pound ground beef
- ½ teaspoon vegetable oil
- 4 sesame seed hamburger buns
- 1 cup kimchi
- ¼ cup Korean bbq sauce, click the link for my homemade recipe
Instructions
- In a small bowl, combine the mayonnaise and 2 tablespoons gochujang sauce.
- In a large bowl, combine the ground pork, ground beef and the remaining 1 tablespoon gochujang sauce. Portion it out into eight 2 ounce balls. I recommend using a kitchen scale to get the precise measurement.
- Heat a griddle over medium-high heat. Add the vegetable oil to the griddle and place the buns face-down in the oil on the griddle.
- Toast the hamburger buns for approximately 1 minute, or until browned around the edges.
- Remove the buns from the griddle, spread the gochujang mayo on the bottom bun and top each one with ¼ cup kimchi. Set aside.
- Turn the heat on the griddle up to high.
- Place each of the balls of meat on the hot griddle. Place a small piece of parchment paper on top of one ball and use the back of a large metal spatula to smash the ball of meat into a flattened burger patty. Repeat with the remaining balls of meat. Cook for 1 minute.
- Flip the burgers, brush each one with Korean BBQ sauce and cook for 30 seconds. Remove the burgers from the griddle and place two of the patties on the prepared buns. Optionally drizzle additional Korean bbq sauce over the patties and sprinkle on some sesame seeds. Add the top bun. Serve immediately.
Notes
- Ground meats: I like to use a combination of pork and beef in this recipe to mix up the flavors in the burger patties. If you prefer to use all ground beef, that will work just fine.
- Kimchi substitute: if you’re not a fan of kimchi, you can replace it with this Asian slaw recipe.
- To make these burgers “protein style”: ditch the bun and replace it with two large leaves of iceberg lettuce or butter lettuce.
Nutrition Facts
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