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Horizontal image of a burger with a large amount of toppings on a wooden cutting board on a light gray and brown surface.

Korean Barbecue Burgers

  • Author: Fanny Slater
  • Total Time: 1 hour, 10 minutes
  • Yield: 4 servings 1x


Take your taste buds on a flavor adventure with these Korean barbecue-inspired burgers loaded with bright, briny slaw and spicy mayo.


  • 1/4 cup mayonnaise 
  • 1 teaspoon peeled and grated fresh ginger, divided
  • 1 1/2 tablespoons gochujang, divided
  • Zest of 1 lime
  • Juice of 1 lime, divided
  • Salt, to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon toasted sesame oil
  • 2 large cloves garlic, minced
  • 1 tablespoon granulated sugar
  • 1/2 small head red cabbage, cored and shredded (2 cups)
  • 1/2 cup grated carrot
  • 1 small bunch green onions, thinly sliced on a diagonal, divided (1/2 cup)
  • 1 pound ground beef (preferably 80/20)
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable or canola oil
  • 4 brioche burger buns, split and lightly toasted
  • 1 tablespoon white sesame seeds
  • 1/4 cup packed fresh mint leaves, delicately sliced into ribbons
  • Pickled veggies (optional garnish)


  1. In a small bowl, mix together the mayonnaise, 1/2 teaspoon ginger, 1/2 tablespoon gochujang, lime zest, and half of the lime juice. Season to taste with salt and set aside.
  2. To prepare the slaw, in a separate small bowl, whisk together the remaining 1 tablespoon gochujang, fish sauce, rice vinegar, sesame oil, remaining lime juice, garlic, and sugar. In a large mixing bowl, add the cabbage, carrots, and half of the scallions (about 1/4 cup). Pour the dressing over the top and stir to coat the slaw well. Refrigerate for at least 30 minutes to allow the flavors to combine.
  3. Heat a grill, grill pan, or cast iron skillet over medium-high heat.
  4. In a large bowl, add the ground beef, the remaining 1/2 teaspoon ginger, the remaining green onions, and the soy sauce. Gently form into 4 equally-sized patties, making sure not to overhandle the meat. Brush them with the vegetable oil on both sides if using a cast iron pan, or brush a thin coating on your grill pan or grill plates to prevent sticking.
  5. Cook to your desired level of doneness, turning once and sprinkling with the sesame seeds after you flip (about 2 minutes per side for medium-rare).
  6. To assemble the burgers, spread a small amount of the gochujang mayonnaise on the bottom buns and then top with a burger patty, slaw, mint, pickled veggies (if desired), another dollop of the mayonnaise, and the top buns.
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Category: Burgers
  • Method: Barbecue
  • Cuisine: Sandwiches

Keywords: barbecue, grill, hamburger, gochujang, korean