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Korean-Style Burgers

photo: Scott Phillips

Servings: 4

This burger gets loads of flavor from both what’s in it (kimchi, soy sauce, and
ginger) and what’s on it: crisp, sweet-and-sour cucumbers and a slaw-sauce hybrid
that gets a kick from gochujang.


  • 3 Tbs. olive oil
  • 3 Tbs. fresh lime juice
  • 1-1/2 packed Tbs. dark brown sugar
  • Kosher salt
  • 1 Persian cucumber, very thinly sliced (about 1/2 cup)
  • 1-1/2 lb. ground beef, preferably 85% lean
  • 1/4 cup finely chopped daikon kimchi
  • 2 tsp. soy sauce
  • 2 tsp. finely chopped fresh ginger
  • 1-1/4 cups packed coleslaw mix
  • 1/2 cup mayonnaise
  • 1-1/2 Tbs. gochujang
  • 2 tsp. black sesame seeds (optional)
  • 4 hamburger buns, toasted

Nutritional Information

      Calories (kcal) : 750
      Fat Calories (kcal): 450
      Fat (g): 51
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 15
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 110
      Sodium (mg): 1010
      Carbohydrates (g): 34
      Fiber (g): 2
      Sugar (g): 11
      Protein (g): 37


  • In a small bowl, combine the oil, lime juice, sugar, and 1/4 tsp. salt, and stir until the sugar dissolves. Add the cucumber and set aside for at least 15 minutes.
  • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire, or heat a grill pan over medium-high heat.
  • In a medium bowl, combine the beef, kimchi, soy sauce, ginger, and 1/4 tsp. salt. Shape into four thin patties, about 4-1/2 inches across, and make a slight indentation in the center. Cover and refrigerate for at least 10 minutes and up to 1 day.
  • In a medium bowl, combine the slaw mix, mayonnaise, gochujang, and sesame seeds, if using. Drain the cucumbers and reserve the liquid for basting the burgers.
  • Brush the cucumber liquid on one side of each burger, and grill the burgers that side down for 2 minutes. flip and brush with more of the liquid. continue grilling, flipping, and brushing until cooked to desired doneness (135°F for medium rare). Serve the burgers on the buns topped with some slaw (you’ll have some left over) and the cucumbers.


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