Recipes 4 min read
Korean-Style Kimchi Burger with Spicy Mayo Recipe
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Want to mix things up for Memorial Day or any night you crave something bold? This Korean Inspired Kimchi Burger with Spicy Mayo delivers big on flavor. Grab some gochujang and kimchi and prepare for a deliciously spicy, tangy bite.
I’m a devoted kimchi fan—its funk, heat, and faint effervescence are irresistible to me. I tend to favor stronger, well-aged batches, but I know not everyone feels the same.
I teach a kids’ class called “Gross Foods,” where we take foods with reputations for being strange or off-putting and show kids how delicious they can be when prepared the right way. One rule of the class (unless there’s a real allergy) is that everyone tries at least one bite of each food with an open mind.
Kids who sign up for a class called “Gross Foods” are already a bit adventurous, but I still challenge them. I start by asking what foods they think they dislike, and then I bring out what I call the “big guns” in the kid world: bleu cheese, raw onions, and kimchi. I have them touch, smell, and taste the items straight up.
Then I show them how combining or cooking ingredients can transform flavors—the same trick Remy uses in Ratatouille. More often than not, the result surprises them and they end up liking the dish.
Kimchi is a great example. Most kids refuse raw kimchi on first taste, but when I stir-fry it or use it in a crispy kimchi pancake, they not only eat it, they ask for seconds. Cooking tones down the funk, brings out garlic and savory notes, and creates a delightful contrast of tender and crunchy textures.
For this burger, stir-fried kimchi is piled onto a grilled beef patty and paired with a mayo spiked with gochujang (Korean chili paste). The result is spicy, tangy, and richly layered—an exciting twist on a classic burger.
Are you curious about kimchi? If you haven’t tried it, this burger is a great, approachable way to start.
If you’re looking for more economical ground beef ideas, try Ground Beef Fried Rice (also called Cheeseburger Fried Rice), 15 Minute Korean Style Beef, or Cheater Sesame Beef.
Kimchi Burger
I use homemade Mak Kimchi for this recipe, but if you don’t have time to make it, many grocery stores sell small jars of kimchi in the produce section. An Asian market is ideal if you have one nearby.
I often use homemade frozen hamburger patties ready for the grill, but fresh or store-bought patties work just as well. Homemade patties—fresh or frozen—typically give a higher-quality result.
Choose a bun that toasts well yet stays soft; Kaiser rolls or pretzel rolls are excellent options.
Korean Inspired Kimchi Burger with Spicy Mayo
Rebecca Lindamood
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons gochujang or chili garlic sauce
- 1 tablespoon plus 2 tablespoons grapeseed canola, or vegetable oil, divided
- 6 large homemade pretzel sandwich rolls or purchased pretzel rolls cut in half
- 2 cups chopped mak kimchi Napa cabbage kimchi, drained of most liquid
- 4 cups mixed spring greens or arugula
- 6 freshly grilled or pan-fried beef burger patties
Instructions
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Whisk the mayonnaise and gochujang (or chili garlic sauce) in a small bowl until smooth and evenly colored. Cover and refrigerate until ready to use.
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Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add the drained kimchi and stir-fry until edges brown and it becomes fragrant, about a few minutes. Transfer to a bowl and keep warm. Brush cut sides of the rolls with the remaining oil and grill or toast in the skillet until golden.
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Spread the spicy mayo generously on both halves of each bun. Divide the greens among the bottom halves, place a burger patty on each, top with stir-fried kimchi, and finish with the bun tops. Optional: insert two skewers close together through the center to hold each burger in place before slicing; use one skewer if serving whole.
Nutrition
Carbohydrates: 32g
Protein: 30g
Fat: 47g
Saturated Fat: 13g
Cholesterol: 108mg
Sodium: 528mg
Potassium: 513mg
Fiber: 1g
Sugar: 2g
Vitamin A: 340IU
Vitamin C: 2.9mg
Calcium: 101mg
Iron: 4.9mg
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if you need precise numbers.
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Need gochujang? It keeps well in the refrigerator and one tub lasts a long time—buying a larger container can be economical if you plan to use it often.
