Korean BBQ Burger With Kimchi Slaw

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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!

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📌 Servings

4 SERVINGS

⏳ Prep Time:

20 MINUTES

⏰ Cook Time:

3-4 MINUTES (5 MINUTE REST TIME)

🛍️ Our Product:

HONEY

🍽️ Type:

MAIN DISH

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
¾ cup soy sauce
¾ cup brown sugar
¼ cup rice vinegar
3 cloves garlic, pressed through garlic press
2 teaspoons chili garlic sauce, Huy Fong Chili Garlic Sauce is good
1 ¼ teaspoon sesame oil
1 teaspoon grated ginger
½ teaspoon freshly ground black pepper
2 tablespoons corn starch
1 tablespoon Fingerlakes Honey Company honey

Chili Garlic Mayo
¾ cup mayonnaise
½ teaspoon chili garlic sauce
1 teaspoon, heaping, finely minced green onion

Kimchi Slaw
3 cups, heaping, finely shredded green cabbage
¼ cup mayonnaise
1 tablespoon Fingerlakes Honey Company 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)

HONEY

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DIRECTIONS

Make Korean BBQ Sauce- 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!)
Make Chili Garlic Mayo-Add all ingredients to a small bowl, and whisk to blend; keep in fridge until ready to use.
Make Kimchi Slaw- Add all ingredients into a bowl, and gently toss together to combine; keep in fridge until ready to use.
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 (an easy way is 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!