Korean Kimchi Cheeseburgers
Korean Kimchi Cheeseburgers combine juicy gochujang-seasoned beef patties with melted cheddar and a fresh, tangy kimchi slaw. Served on toasted brioche buns with spicy mayonnaise, these loaded air fryer burgers pack sweet, savory, spicy, and fresh flavors into every bite.
Equipment
- Large bowl
- Mixing bowl
- Pastry brush
- spatula
Ingredients
For the Burgers
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/4 cup gochujang chile paste divided
- 2 cloves garlic crushed
- 2 teaspoons fresh ginger finely grated
- 1 1/2 pounds ground beef
- 1 large egg
- 3/4 cup dry bread crumbs
- 2 tablespoons barbecue sauce
- Cooking spray
- 4 slices cheddar cheese
- 4 large brioche buns
- 1/8 cup mayonnaise
For the Kimchi Slaw
- 1/4 cup kimchi finely shredded
- 2 teaspoons rice wine vinegar
- 2 teaspoons vegetable oil
- 2 teaspoons sesame oil
- 2 cups cabbage shredded
- 1/8 cup fresh mint leaves
Instructions
- Preheat the air fryer to 175°C for 3 minutes.
- Combine the brown sugar, soy sauce, garlic, ginger, and all but 1 teaspoon of the gochujang in a mixing bowl.
- Add the ground beef, egg, and bread crumbs.
- Mix gently until evenly combined.
- Shape the mixture into 4 patties sized to fit the brioche buns.
- Brush the patties with barbecue sauce.
- Lightly coat the air fryer basket with cooking spray.
- Place the patties in the basket.
- Air fry at 175°C for 6 minutes, turning halfway through.
- Continue cooking if necessary until the burgers are thoroughly cooked.
- Top each patty with a slice of cheddar.
- Turn off the air fryer and leave the patties inside for 1 minute to melt the cheese.
- Combine the kimchi, rice wine vinegar, vegetable oil, and sesame oil in a large bowl.
- Add the cabbage and mint.
- Toss until evenly combined.
- Split and toast the brioche buns.
- Mix the mayonnaise with the reserved 1 teaspoon gochujang.
- Spread the spicy mayonnaise over the bottom halves of the buns.
- Top each bun with a cheeseburger and kimchi slaw.
- Add the bun tops and serve immediately.
Notes & Wine Advice
Recipe Notes
Gochujang is a fermented Korean chile paste with a savory, sweet, and spicy flavor. You can find it in many larger supermarkets or Asian grocery stores. Mix the beef mixture only until the ingredients are combined. Overworking the meat can make the burgers too firm. The kimchi slaw tastes best when freshly prepared. However, you can shape the burger patties a day ahead and keep them covered in the refrigerator. Use your favorite cabbage or a prepared coleslaw mix for a quicker version. You can also adjust the amount of gochujang to make the burgers milder or hotter.Wine Advice
A fruity Pinot Noir works well with the beef, melted cheddar, and fermented kimchi. Its softer tannins also handle the sweet heat of the gochujang without overwhelming the burger.Nutrition values
Serving: 1 burger | Calories: 790 kcal | koolhydraten: 57 g | Eiwitten: 48 g | Vet: 41 g | Verzadigd vet: 14 g | Natrium: 1720 mg | Suiker: 13 g