Korean Bulgogi Burger with Kimchi

Ingredients

• 1 1/2 pounds ground beef, 80/20
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon toasted sesame oil
• 2 green onions, finely chopped
• 1/2 teaspoon black pepper
• 4 hamburger buns
• 1 cup kimchi, chopped
• 1/3 cup mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon rice vinegar
• 4 leaves lettuce
• 4 slices American cheese
• 1 tablespoon vegetable oil

Method

1. 1

   In a large bowl, combine the ground beef, minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, green onions, and black pepper. Mix gently with your hands until just combined.

2. 2

   Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Cover and refrigerate for 20 minutes to firm up.

   20:00 · Chill patties
3. 3

   In a small bowl, whisk together the mayonnaise, gochujang, and rice vinegar until smooth. Set aside.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the patties and cook 4 minutes per side, until well browned and cooked through to an internal temperature of 160°F.

   8:00 · Cook patties
5. 5

   Place a slice of cheese on each patty during the last minute of cooking so it melts.

   1:00 · Melt cheese
6. 6

   Toast the hamburger buns, cut-side down, in the same skillet for about 1 minute until lightly golden.

   1:00 · Toast buns
7. 7

   Spread the gochujang mayo on both halves of each toasted bun.

8. 8

   Assemble the burgers: place a lettuce leaf on the bottom bun, top with the cheesy patty, then a generous mound of chopped kimchi, and cover with the top bun.

9. 9

   Serve the burgers immediately while warm.