Korean Kimchi Burger with Spicy Kimchi Mayo (김치 버거)

Juicy and spicy Korean-inspired Kimchi Burger made entirely from scratch! This next level burger has a homemade beef and kimchi patty, tangy kimchi, creamy spicy mayo and a soft brioche bun. Super easy to make at home!

We all know and love burgers, but have you ever tried Korean kimchi burgers? It’s like the juciest burger you’ve ever had, with a delicious spicy and tangy kick. With bold flavors like kimchi, black pepper and a hint of spice, this Korean fusion makes for a truly great burger!

 Imagine an extra juicy beef and kimchi patty, creamy spicy mayonnaise, extra tangy kimchi on top and a perfectly fried egg, all served in a buttery brioche bun. What’s there not to love?! This kimchi burger is the perfect combination of savory, juicy and crunchy, with the perfect amount of spice.

If you’re kimchi obsessed like me, this Korean inspired kimchi burger is an absolute must! For an even better flavor, I recommend making your own Homemade Traditional Cabbage Kimchi.

Looking for more decadent Korean inspired recipes? Check out this spicy and crunchy Korean Coleslaw, this 15 minute Creamy Kimchi Pasta, the mild and creamy Rose Tteokbokki or my favorite Gochujang Pasta.

This Korean beef burger recipe works perfectly paired with extra cheesy Kimchi Fries and Hotteok or Kkwabaegi for dessert!

Ingredient round-up

• Kimchi – you can use store bought or Homemade Kimchi. For store bought, I recommend using a reputable Korean brand like Jongga or Bibigo.
• Ground beef – I recommend using lean ground beef like ground chuck, with a fat content of about 5-10%.
• Eggs – Needed for the burger patty. I recommend using golden yolk eggs. You can also add an extra fried egg inside the burger for extra flavor!
• Panko breadcrumbs – needed to bind the patty and absorb some of the juice. You can also use golden breadcrumbs.
• Burger buns – Nothing beats a good brioche bun with sesame seeds, but any type of hamburger bun will work.
• Kimchi mayo – Make your own or use store bought. You can also use Buldak Sauce or Sriracha Mayo.

Variations & Substitutions

• Different meat – swap the lean beef for ground pork, chicken or turkey. They all pair well with kimchi, but cooking time might differ.
• Spam – For a true Korean-American fusion, include a slice of fried spam. It adds a lovely umami kick.
• Veggies – Add slices of green onion, tomatoes, Persian cucumbers or Korean pickled radishes (단무지). They add a refreshing crunch that goes well with kimchi. You can also add Kimchi coleslaw inside the burger for even more flavor.
• Spiciness – If you love spicy food, I recommend adding gochujang into your kimchi mayonnaise or use Buldak Sauce.
• Cheese – You can use any type of cheese, swapping out American cheese for mozzarella or gouda cheese.

How to make from scratch

Making the Kimchi Burger Patty

1. Drain kimchi and chop into smaller pieces. Combine in a large bowl with ground beef, panko, eggs, black pepper and garlic powder. Chill patty mixture for 20 minutes.
2. Divide the beef mixture into equal patties, shaping them into two 5 oz patties.
3. Preheat a large skillet or grill pan over medium-high heat with some vegetable oil. Cook patties until medium done.
4. In the last few minutes of cooking add a slice of cheese on top of the burger patties and cover until melted.

5. Prepare the kimchi mayo by adding leftover juice from the kimchi and mayonnaise into a small bowl. Toast the buns until golden brown. Spread mayonnaise on the bottom half of each bun.
6. Add fresh lettuce on the bottom bun, then the cheesy burger patty.
7. If desired, top with a fried egg for extra creaminess.
8. Finish with extra drained kimchi and sandwich with the top bun. Serve immediately.   

Pro Tips & Tricks

• Homemade patties – The secret to an extra juicy kimchi burger patty is making it from scratch. This way you can also add kimchi into the mixture.
• Medium heat – Cook the patties over medium heat to keep them nice and juicy. For medium done you only need about 5 minutes on each side. For well done, 7-8 minutes per side.
• Drain the kimchi – Kimchi contains a lot of juice, which can make the burger bun become soggy. Drain it well and squeeze out excess juice before adding to the burger.
• Homemade kimchi – Asian market kimchi is great, but it can never compare to homemade. For a more intense flavor, I recommend making your own kimchi.