Gochujang Burger Recipe

Gochujang, a sweet and spicy Korean condiment, adds a bold punch of flavor to burgers. This gochujang burger recipe features the classic Korean ingredient in the burger sauce and toppings. With its complex savory, sweet, and spicy notes, gochujang makes these burgers irresistible.

This recipe uses gochujang in multiple ways to infuse maximum flavor into each element. The burger patties get slathered in gochujang mayo for a creamy, spicy topping. Thinly sliced and lightly pickled cucumbers add cool crispness and acidity to balance the rich umami flavors. Finally, sesame sweet potato fries seasoned with scallions make for an ideal pairing with the juicy gochujang burgers.

Gather the Burger Ingredients

A good burger starts with high-quality ingredients. For the burger patties, use freshly ground beef. Chuck roast or sirloin steak trimmed of fat and ground at home results in the most flavorful, juicy burger patties. If grinding meat yourself, ask the butcher for an 80/20 ratio of meat to fat for the ideal blend. Or, pick up high-quality pre-ground beef from the grocery store.

For the buns, challah or brioche work well to stand up to the juicy patties and sauce without getting soggy. Their richness also complements the flavors of the burger. Soft potato buns can also be used.

Monterey Jack cheese provides the right balance of creaminess without overwhelming the other flavors. Other melty cheeses like cheddar or Swiss work too.

A Persian cucumber is ideal for its thin skin, few seeds, and crisp flesh. Regular cucumbers can be substituted.

Gochujang imparts the signature sweet heat. The amount can be adjusted to preference. Start with less for mild spice or add more for fiery burgers.

Mayonnaise and ketchup make up the base of the burger sauce. Rice vinegar gives the pickled cucumbers a bright tang. Soy sauce and sesame oil provide umami depth.

Roast Sweet Potato Fries

While the oven preheats, prep the sweet potato fries. Halve sweet potatoes lengthwise then cut into 1/2-inch wedges. Toss with olive oil, salt, and pepper then arrange in a single layer on a foil-lined baking sheet. Roast at 450°F for 20-25 minutes, flipping halfway, until browned and tender.

The high heat helps the sweet potatoes caramelize before they overcook, so they stay crispy on the outside while tender inside. Line the pan to make cleanup easy.

Make the Sauces

First, make an easy gochujang mayo by whisking together mayonnaise, ketchup, and gochujang to taste. The creamy mayo and ketchup balance the intense spice of the gochujang.

Next, make a quick pickle for the cucumbers. Grate the cucumber on a box grater then squeeze out excess liquid. This removes excess water for maximum cucumber flavor. Toss grated cucumber with rice vinegar, scallion whites, salt, and pepper. Let marinate for at least 10 minutes to allow the flavors to meld.

Form the Burgers

Gently mix the ground beef with soy sauce, salt, and pepper until just combined. Resist over-mixing to keep the texture loose.

Form into two thick patties, about 1/2-inch thick. Thicker patties hold juice better than thin patties. Use your hands to gently press the meat into patties, without compacting it too densely.

Cook the Burgers

Heat oil in a skillet over medium-high heat. Cook the patties for 4-5 minutes per side. Flip carefully, as the oil may splatter.

After flipping the patties, immediately top with sliced Monterey Jack cheese. The cheese will melt perfectly by the time the patties finish cooking.

Cook until browned and the internal temperature reaches 160°F to ensure safe doneness. Then transfer the cooked patties to a plate.

Finish the Fries and Toast Buns

Once the fries are tender, toss them with sesame oil and scallion greens. The oil and scallions reinforce the Korean flavors.

Quickly toast the bun halves in the skillet used for burgers to pick up the flavorful browned bits stuck to the pan.

Assemble the Burgers

Spread the gochujang mayo on the bun tops. Layer the burgers, pickled cucumbers, and bun bottoms. Serve alongside the sesame sweet potato fries for a satisfying meal.

The sweet potatoes offset the rich burgers nicely. Feel free to tweak the toppings to personalize these burgers. But the gochujang mayo is key for next-level flavor!

Gochujang: The Delicious Korean Condiment

What exactly is gochujang and why is it so delicious?

• Made from glutinous rice, fermented soybeans, and chile peppers - This winning combo yields complex umami, sweetness, and heat.
• Fermented for months - The long fermentation cultivates rich, deep flavors and soft texture.
• Varying levels of spice - Gochujang can range from mildly spicy to fiery hot depending on the amount and type of peppers used.
• Adds instant flavor to many dishes - A little bit of gochujang packs a flavor punch way beyond plain hot sauce.
• Used in marinades, dressings, stews, and more - It's a versatile ingredient perfect for burgers and beyond. Try it stirred into fried rice or drizzled over roasted vegetables too.
• Find it in the international aisle - Most large supermarkets carry it now, often in red tubs or squeeze bottles.
• Store at room temperature - Once opened, it keeps for months in the pantry.
• A little goes a long way - The concentrated flavor means you need only small amounts. Start with less and add more if needed.
• Balance the heat - Pair gochujang with cooling ingredients like mayo, cheese, cucumber, or creamy sauces to balance the spice.

More Korean recipes to try:

• Gochujang adds great flavor to fried chicken or wings for a Korean twist. Toss the chicken pieces with a gochujang sauce before frying then garnish with sesame seeds and scallions.
• For a vegetarian main, tofu takes well to gochujang marinade. Bake or pan-fry gochujang tofu then serve over rice with kimchi for a quick meal.
• Upgrade ramen night by stirring gochujang and sesame oil into the broth and noodles. Top with a soft-boiled egg for extra richness.
• For a fresh appetizer or side, make a gochujang cucumber salad. Toss sliced cucumbers with gochujang, rice vinegar, sesame oil, and scallions.
• Gochujang wings are easy to make and full of flavor. Toss wings in gochujang, soy sauce, minced garlic, and honey. Bake then garnish with scallions.
• Turn gochujang into a tasty dipping sauce for summer veggies. Mix it with vinegar, sesame oil, garlic, and a touch of sweetener. Dunk fresh tomatoes, carrots, peppers, and zucchini.
• For a change from marinara, make gochujang meatballs. Roll beef and pork meatballs then bake with your favorite gochujang glaze.
• Upgrade traditional deviled eggs with gochujang mayo. Stir gochujang into the egg yolk filling for eggs with a kick.
• For a spicy twist on mac and cheese, stir a spoonful of gochujang into the cheese sauce. Sprinkle with scallions for a little crunch.

With its addictive sweet, savory, and spicy taste, gochujang can enhance flavor in many dishes beyond this burger recipe. Experiment with adding it to all kinds of snacks, sides, mains, and more!

FAQs

What's the best beef to use?

For maximum juiciness and flavor, freshly ground chuck roast or sirloin is ideal. Pre-ground beef with an 80/20 lean-to-fat ratio also works well.

Can I substitute the cheeses?

Yes! Havarti, Swiss, cheddar, and pepper jack all taste delicious on gochujang burgers. Get creative with cheese choices.

How spicy should I make the mayo?

That depends on your taste - add as much or as little gochujang to the mayo as you prefer. Start with 2 tsp then add more from there if you want extra heat.

What if I can't find gochujang?

In a pinch, substitute an equal amount of sriracha or chili garlic paste mixed with a bit of honey or brown sugar to approximate the sweetness.

Can I use regular potatoes instead?

Absolutely, Russet or Yukon gold potatoes make tasty fries too. Just adjust the cooking time as needed, coating them in sesame oil and scallions.

What condiments go well with these burgers?

Gochujang mayo is all you need, but you can serve sriracha, hoisin sauce, or additional gochujang on the side for those who want to amp up the heat.

What drinks pair well with gochujang burgers?

A light lager or wheat beer complements the flavors nicely. For non-alcoholic options, green tea, jasmine tea, or Thai iced tea are refreshing choices.

Can I meal prep the components?

Yes! Cook the patties then cool and refrigerate them. Prep the veggie toppings and keep them refrigerated too. Assemble the burgers when ready to eat.

Conclusion

With its brilliant use of gochujang, this recipe will totally change your burger game.

The sweet potato fries, quick pickled cucumbers, and creamy spicy mayo complement the juicy patties perfectly.

Fire up the grill or stove and get ready for your new favorite burger!