Quick Recipe Version (TL;DR)
Quick Ingredients
- Burgers: 1 1/4 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon neutral oil, 4 slices sharp cheddar cheese, 4 milk buns, 1 tablespoon unsalted butter
- Gochujang mayo: 1/3 cup mayonnaise, 1 tablespoon gochujang, 2 teaspoons rice vinegar, 1 teaspoon honey, 1/2 teaspoon toasted sesame oil, 1 small grated garlic clove
- Toppings: 1 cup drained chopped napa cabbage kimchi, 3 scallions thinly sliced, 1 teaspoon toasted sesame seeds, optional
Do This
- 1. Stir together the mayonnaise, gochujang, rice vinegar, honey, sesame oil, and grated garlic; chill while you cook.
- 2. Drain the kimchi well, chop it into bite-size pieces, and slice the scallions.
- 3. Divide the beef into 4 loose 5-ounce patties, each about 4 1/2 inches wide; season both sides with salt and pepper.
- 4. Butter and toast the milk buns cut-side down in a skillet over medium heat for 1 to 2 minutes; set aside.
- 5. Heat oil in a cast-iron skillet over medium-high heat to about 400°F; sear patties for 3 to 4 minutes per side.
- 6. Add cheddar during the final 60 seconds of cooking and cook until the patties reach 160°F internally.
- 7. Build burgers with gochujang mayo, cheddar beef patties, kimchi, scallions, and sesame seeds on toasted milk buns.
Why You’ll Love This Recipe
- Big flavor with simple steps: Juicy seared beef, sharp cheddar, spicy kimchi, and creamy gochujang mayo make every bite bold and balanced.
- Great contrast: The soft toasted milk bun, crisp-tangy kimchi, melty cheese, and crusty burger patty all bring different textures.
- Easy weeknight upgrade: It feels restaurant-worthy but comes together in about 35 minutes at home.
- Customizable heat: Use mild or extra-spicy kimchi and adjust the gochujang mayo to your preferred spice level.
Grocery List
- Produce: Napa cabbage kimchi, scallions, garlic
- Meat: 80/20 ground beef
- Dairy: Sharp cheddar cheese, unsalted butter
- Bakery: Milk buns or brioche-style burger buns
- Pantry: Mayonnaise, gochujang, rice vinegar, honey, toasted sesame oil, neutral oil, kosher salt, black pepper, toasted sesame seeds
Full Ingredients
For the Gochujang Mayo
- 1/3 cup mayonnaise
- 1 tablespoon gochujang
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon toasted sesame oil
- 1 small garlic clove, finely grated or minced into a paste
For the Beef Patties
- 1 1/4 pounds 80/20 ground beef, cold
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil, such as canola, avocado, or vegetable oil
- 4 slices sharp cheddar cheese, about 1 ounce each
For the Buns and Toppings
- 4 milk buns, split
- 1 tablespoon unsalted butter, softened
- 1 cup napa cabbage kimchi, drained and roughly chopped
- 3 scallions, thinly sliced on a bias
- 1 teaspoon toasted sesame seeds, optional
Step-by-Step Instructions
Step 1: Make the gochujang mayo
In a small bowl, stir together 1/3 cup mayonnaise, 1 tablespoon gochujang, 2 teaspoons rice vinegar, 1 teaspoon honey, 1/2 teaspoon toasted sesame oil, and 1 grated garlic clove until smooth and evenly colored. Taste and adjust gently: add another 1/2 teaspoon gochujang if you want more heat, or a tiny drizzle of honey if your kimchi is very sharp. Cover and refrigerate while you prepare the burgers.
Step 2: Prep the kimchi, scallions, and buns
Place the kimchi in a fine-mesh strainer or press it lightly between paper towels to remove excess liquid. This keeps the burger juicy without making the bun soggy. Roughly chop the kimchi into bite-size pieces so it stays put when you take a bite. Thinly slice the scallions and set them aside. Split the milk buns and spread the cut sides with 1 tablespoon softened butter total.
Step 3: Shape and season the beef patties
Divide the cold ground beef into 4 equal portions, about 5 ounces each. Gently shape each portion into a loose patty about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Try not to overwork or compress the meat; a looser patty cooks up more tender. Use your thumb to make a shallow 1-inch-wide dimple in the center of each patty to help prevent puffing. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper total.
Step 4: Toast the milk buns
Heat a large cast-iron skillet or heavy stainless-steel skillet over medium heat for 2 minutes. Place the buttered buns cut-side down in the pan and toast for 1 to 2 minutes, until golden at the edges and lightly crisp on the surface. Transfer the buns to a plate or board. Toasting creates a barrier that helps the buns hold up to the mayo, kimchi, and burger juices.
Step 5: Sear the beef patties
Increase the heat to medium-high and add 1 tablespoon neutral oil to the skillet. Heat until the oil shimmers and the pan is very hot, about 400°F if using an infrared thermometer. Add the patties, leaving space between them. Cook undisturbed for 3 to 4 minutes, until a deep brown crust forms on the bottom. Flip once and cook for 2 to 3 minutes more.
Step 6: Melt the cheddar and finish cooking
Place 1 slice of sharp cheddar on each patty during the final 60 seconds of cooking. If you want faster melting, add 1 teaspoon water to the empty side of the skillet and cover the pan for 30 to 45 seconds. Cook until the cheese is melted and the center of each beef patty reaches 160°F on an instant-read thermometer. Transfer the patties to a plate and rest for 2 minutes so the juices settle.
Step 7: Assemble the kimchi cheeseburgers
Spread a generous spoonful of gochujang mayo on the cut sides of each toasted milk bun. Place a cheddar-topped beef patty on each bottom bun. Add 1/4 cup chopped kimchi to each burger, then sprinkle with sliced scallions and toasted sesame seeds, if using. Add the top buns and serve immediately while the patties are hot, the cheese is soft, and the kimchi is cool and punchy.
Pro Tips
- Drain the kimchi well: Kimchi brine is delicious, but too much of it can make the bun soggy. Pressing or draining it gives you better texture.
- Keep the beef cold: Cold ground beef is easier to shape and helps the fat stay inside the patty until it hits the hot pan.
- Use a hot, heavy pan: Cast iron is ideal because it holds heat well and helps create a deeply browned crust.
- Do not press the patties: Pressing squeezes out flavorful juices. Let the pan do the work.
- Balance the spice: If your kimchi is extra spicy, use a little less gochujang mayo; if it is mild, add another teaspoon of gochujang to the sauce.
Variations
- Double-cheddar kimchi burger: Add a second slice of sharp cheddar to each patty for a richer, more melty burger.
- Smashburger style: Divide the beef into 8 portions, smash them thin on the hot skillet, cook for about 2 minutes per side, and stack 2 small patties per bun with cheese between them.
- Turkey or chicken version: Use 1 1/4 pounds ground turkey or chicken and add 1 tablespoon soy sauce plus 1 tablespoon panko to the meat. Cook poultry patties to 165°F.
Storage & Make-Ahead
These burgers are best assembled right before serving, but you can prep several parts ahead. The gochujang mayo can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The kimchi can be drained and chopped up to 2 days ahead. Shaped raw beef patties can be refrigerated, covered, for up to 24 hours; season them just before cooking for the best texture. Store leftover cooked patties separately from buns and toppings in an airtight container in the refrigerator for up to 3 days. Reheat patties in a covered skillet over medium-low heat until they reach 165°F, then assemble with fresh toasted buns, kimchi, scallions, and sauce.
Nutrition (per serving)
Calories: 810 kcal | Carbs: 37g | Protein: 36g | Fat: 56g | Saturated Fat: 21g | Fiber: 2g | Sugar: 10g | Sodium: 1330mg | Cholesterol: 145mg
