This is a beef burger patty mixed with chopped kimchi, sesame oil, and soy sauce, topped with melted sharp cheddar and a gochujang-mayo sauce on a toasted brioche bun. The kimchi goes into the meat itself, not just on top, so the flavor runs all the way through. It comes together in about 35 minutes and makes four solid burgers.
Why this recipe works
Two things make this burger work. First, mixing the kimchi directly into the ground beef rather than layering it on top means the fermented tang and heat season every bite evenly — you’re not getting a mouthful of plain beef followed by a hit of kimchi. Second, the gochujang-honey-mayo sauce is thick enough to stay put on the bun and balances the salt from the soy sauce in the patty without adding more. Use 80/20 ground beef here; leaner beef dries out fast at medium-high heat, and the fat is what keeps these patties juicy against the bold seasoning.
Troubleshooting
- Patties falling apart on the grill: Kimchi adds moisture to the mix, which can loosen the patty. Make sure your kimchi is squeezed fairly dry before chopping and mixing it in. Press each patty firmly and refrigerate them for 15–20 minutes before cooking — cold fat holds the shape better.
- Patty tastes too salty: Kimchi and soy sauce are both high in sodium. If your kimchi is particularly pungent or well-fermented, cut the soy sauce to half a tablespoon rather than a full one.
- Cheese won’t melt evenly: Add the cheddar slice when the patty still has about 90 seconds left, not at the very end. A loose tent of foil over the skillet traps enough steam to melt it through without overcooking the beef.
- Sauce is too spicy: Gochujang varies a lot by brand. Start with half a tablespoon, taste the sauce before spreading, and add more from there. A small extra squeeze of honey also dials back the heat without thinning the sauce.
- Brioche bun goes soggy fast: Toast the cut sides until they’re genuinely golden, not just warm. A proper toasted surface resists the sauce and kimchi juices for much longer — this matters especially if you’re assembling burgers ahead of time.
Leftovers and meal prep
Cooked patties keep well in an airtight container in the fridge for up to 4 days, making this a practical recipe to cook in a full batch on Sunday. Store patties separately from buns and sauce — assembled burgers go soggy overnight. To reheat, put a patty in a covered skillet over medium-low heat with a splash of water for about 3 minutes per side; this steams it back to juicy without drying it out. The gochujang sauce keeps refrigerated for up to a week in a small jar. Raw formed patties can be frozen for up to 3 months: layer them between sheets of parchment paper, freeze flat, then transfer to a zip bag. Thaw overnight in the fridge before cooking — skip the egg in the mix if you plan to freeze them, as it makes the thawed patty slightly mushy. Ground beef patties must reach 160°F (71°C) internal temperature regardless of how you’re reheating them; use an instant-read thermometer to confirm.
Korean Kimchi Cheese Burger
Ingredients
Patties & Toppings
- 500 grams ground beef Try to use 80% lean for juicier burgers
- 1 cup kimchi finely chopped
- 4 slices cheddar cheese Sharp cheddar works best for a nice contrast
- 4 medium burger buns Preferably brioche for a sweeter taste
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 large egg
Sauce
- 2 tbsp mayonnaise
- 1 tbsp gochujang Korean chili paste for spice
- 1 tsp honey
Instructions
- In a large bowl, combine 500 grams (1.1 pounds) of ground beef with 1 cup (240 ml) of chopped kimchi, 1 tbsp (15 ml) of sesame oil, 1 tbsp (15 ml) of soy sauce, and 1 egg. Mix gently with your hands, being careful not to overwork the meat. Form into four evenly-sized patties.
- Preheat a grill or a skillet over medium-high heat. Cook the patties for about 4-5 minutes per side, or until desired doneness is reached (medium rare is 57°C/135°F, medium is 63°C/145°F).
- Just before the patties are done, place a slice of cheddar cheese on each patty and allow it to melt. You can cover the skillet or close the grill lid to help the cheese melt faster.
- While the patties are cooking, mix the mayonnaise, gochujang, and honey in a small bowl to create the sauce.
- Lightly toast the burger buns on the grill or skillet until golden.
- To assemble the burgers, spread the sauce on both sides of the bun. Place the patty on the bottom bun, then top with additional kimchi if desired, and finally place the top bun over it.
Notes
Nutrition
Common questions
Can I use store-bought kimchi or does it need to be homemade?
Store-bought kimchi works perfectly fine here. Look for a well-fermented jar rather than a very fresh one — older kimchi has more tang and depth, which holds up better when cooked into the patty.
What internal temperature should these patties reach?
Cook ground beef patties to 160°F (71°C) internal temperature — this is a ground beef burger, not a whole-muscle steak, so the USDA safe minimum applies throughout. Use an instant-read thermometer in the center of the thickest patty to check.
Can I make the patties ahead of time?
Yes — form the patties up to 24 hours ahead and keep them covered in the fridge. They actually cook more evenly when cold and firm, and the flavors from the kimchi and sesame oil have more time to work into the meat.