Get ready to fire up the flavor with this Korean BBQ Burger — a bold, fun twist on classic burger night. Juicy smash-style patties are glazed with sweet, savory Korean BBQ sauce, then finished with tangy kimchi and spicy gochujang mayonnaise. These burgers come together in about 15 minutes, making them perfect for a fast, flavor-packed weeknight dinner.
Why you’ll love this burger
Inspired by popular Korean-style burgers, this recipe combines smash-burger technique with classic Korean flavors: sweet-salty BBQ glaze, spicy gochujang mayo, and tangy kimchi. It’s simple to assemble, cooks very quickly, and delivers an impressive flavor profile that’s sweet, spicy, salty and umami in every bite.
- Big, balanced flavors. The kimchi adds tang and brightness, the gochujang mayo gives a creamy heat, and the Korean BBQ glaze adds a glossy sweet-savory finish.
- Fast and easy. Smash-style patties sear quickly on a hot griddle or cast-iron skillet, so the whole meal is done in about 15 minutes using just a handful of ingredients.
Ingredients
Below are the best ingredients to build the burger, why each matters, and simple substitutions if needed. Exact measurements are included in the recipe card near the end of this post.
- Mayonnaise — the base for the creamy gochujang mayo.
- Gochujang sauce — adds spicy, fermented chili flavor. If you only have gochujang paste, thin it with a little oil and vinegar to make a saucier version for the mayo; paste is thicker and more fermented tasting.
- Ground pork and ground beef — this recipe uses a 50/50 mix for extra flavor and juiciness. You can use all ground beef if you prefer.
- Vegetable oil — for toasting buns and preventing sticking on the griddle or skillet.
- Sesame seed hamburger buns — add a toasty, slightly nutty element that pairs well with Korean BBQ flavors.
- Kimchi — the tangy, spicy fermented cabbage is essential for authentic contrast. If kimchi isn’t your favorite, swap in an Asian-style slaw of cabbage, carrots and scallions tossed in a bright dressing.
- Korean BBQ sauce — a sweet-savory glaze for finishing the patties. Homemade or store-bought both work — homemade keeps well in the fridge for about two weeks.
Tip: For an extra flavor boost, stir 1 tablespoon of Korean BBQ seasoning into the ground meat before forming the patties.
Instructions
The technique is straightforward: make the spicy mayo, form small meat balls, toast buns, smash and sear patties, then glaze and assemble. Read through these steps before you begin so the cooking stage goes quickly.
- Make the gochujang mayo. In a small bowl, mix mayonnaise with gochujang sauce until smooth. Adjust heat to taste. Set aside.
- Form the meat balls. In a large bowl, mix ground pork, ground beef and 1 tablespoon gochujang sauce. Divide into eight 2-ounce balls for small, thin smash patties.
- Toast the buns. Heat a griddle or large skillet over medium-high heat and add a thin film of vegetable oil. Place buns cut-side down and toast until golden at the edges, about 1 minute. Remove and spread the gochujang mayo on the bottom buns, then top with about 1/4 cup kimchi each. Set aside.
- Cook and smash the burgers. Turn the heat to high. Place meat balls on the hot surface and immediately press each one flat with a heavy spatula until very thin (use a small piece of parchment or a second spatula if it helps). Cook for about 1 minute to develop a deep, flavorful sear.
- Glaze and finish. Flip each patty, brush the cooked side with Korean BBQ sauce, and cook an additional 30 seconds until heated through. Stack two patties per bun on top of the mayo and kimchi, drizzle extra sauce if desired, sprinkle with sesame seeds, add the top bun, and serve immediately.
Recipe tips
- Prep ahead. Because smash patties cook in about two minutes, toast buns and prep toppings before you cook the meat.
- Protein-style option. Skip the bun and serve the patties on large lettuce leaves for a low-carb alternative.
- Get the griddle hot. A very hot cooking surface (about 400–450°F for smash burgers) gives the best sear and keeps the interior juicy.
How to make them in a skillet
If you don’t have a griddle, a heavy cast-iron skillet or griddle pan works well. You may only fit two to four patties at a time depending on pan size. Heat the pan until very hot before adding meat and use the same smash-and-sear method described above.
What to serve with them
Classic pairings include crispy fries or air-fryer fries tossed in a seasoning blend, extra Korean BBQ sauce for dipping, and additional kimchi or a crunchy Asian-style cucumber salad. Stir-fried glass noodles (japchae) or a simple cabbage slaw are also great accompaniments.
More burger recipes
Burgers are a quick, satisfying option for weeknights. Try variations such as Mushroom Swiss, Animal Style, air fryer burgers, or turkey burgers to keep dinner interesting.
Korean BBQ Burger
Ingredients
- 1/4 cup mayonnaise
- 3 tablespoons gochujang sauce, divided
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 teaspoon vegetable oil
- 4 sesame seed hamburger buns
- 1 cup kimchi
- 1/4 cup Korean BBQ sauce (homemade or store-bought)
Instructions
- In a small bowl, combine the mayonnaise and 2 tablespoons gochujang sauce to make the spicy mayo.
- In a large bowl, mix the ground pork, ground beef and the remaining 1 tablespoon gochujang sauce. Divide into eight 2-ounce balls.
- Heat a griddle or heavy skillet over medium-high heat. Add the vegetable oil and place the buns cut-side down to toast for about 1 minute until browned around the edges. Remove and spread gochujang mayo on the bottom buns; top each with 1/4 cup kimchi and set aside.
- Increase heat to high. Place the meat balls on the hot surface, then smash each ball flat with a heavy spatula into a thin patty. Cook for about 1 minute to develop a deep sear.
- Flip patties, brush with Korean BBQ sauce, and cook another 30 seconds. Stack two patties per bun on top of the kimchi and mayo, drizzle extra sauce if desired, sprinkle with sesame seeds, add the top bun, and serve immediately.
Notes
- Meat choice: A pork-beef mix adds extra richness, but all beef works fine.
- Kimchi swap: If you don’t like kimchi, substitute an Asian-style slaw of shredded cabbage and carrots.
- Low-carb option: Serve “protein style” on lettuce leaves instead of buns.
Nutrition Facts
Try it tonight and adjust the spice and toppings to make it your own.