Korean Kimchi Burger

This Korean fusion burger had a great taste, it is something totally different but I enjoyed it. At first I was a bit concerned it would not even taste like a regular burger, but it did, and the Kimchi was super good. 

There are two items you must buy at your local asian market, here in Brownsville HEB did not carry the items. Those items are the Kimchi and Gochujan. I found them at the asian store in Mcallen. If you do not have an asian market near you, then you can order the items off amazon. You could also make your own Kimchi but that would take a while. 

These burgers came out great and they were very juicy. The gochujan aioli gives this burger that kick it needs! Make sure to make the aioli before you start on your  burgers. 

This Recipe is for 4 burgers


1 1/2 LB of ground chuck (15-20% fat content)
4 slices of cheddar cheese
1 bunch of scallions
2 tablespoons of vegetable or olive oil for brushing
2 tablespoons minced garlic (optional)
1 tablespoon of gochujang (Korean chili paste) 
kosher salt
1/3 cup Kimchi
4 buns
gochujang aoli (recipe will be found at the end) 


Mix the ground chuck with minced garlic and gochujang. Divide into 4 equal patties. Brush lightly with oil and  season generously with kosher salt and pepper. 

preheat grill/stove to med-high heat. I used a stove and I grilled each patty about 4-5 min per side. Grill to your liking. When patty is near done add a slice of cheddar cheese for the last min you are cooking the patty. (remove from grill and let rest for 4-5 min)

While the burger is resting, brush scallions with oil and grill until they are slightly charred. Remove from grill and chop.

Top each hamburger bun with cheese burger, grilled scallions, kimchi &avocado. Slate with aioli sauce as well. 

Serve with some fries or chips & Enjoy!

Bon Appetite! 


Gochujang Aoili Recipe

1/2 cup mayo
4 tablespoons of gochuang (add more if you desire it spicier) 

Mix both ingredients and put in fridge while you make burger. You can make ahead. Will last for about 2 weeks in fridge.