Monday, November 16, 2015

Kimchi Burgers with Gochujang Mayo and Homemade Hamburger Buns

I love Korean fusion dishes!  My husband Jim and I came up with this recipe and it is a flavor bomb! There is nothing like kimchi, gochujang and sesame oil to pack a major punch to anything you add it to.  I always keep these 3 ingredients on hand.  After my daughter came home from South Korea in 2000 I started experimenting with all those glorious Korean flavors and recipes. This year with our exchange student Nagyeom here from South Korea, it's fun to show her some of my fun fusion dishes along with some traditional recipes as well.  

I originally cooked these burgers out on the grill but now I cook them on my cast iron flat griddle on the stove.  With all the ingredients they can sometimes be fragile but I have learned to make the patties up early in the day and cover them and leave them in the fridge to firm up a bit.  By using the cast iron the kimchi gets all fried and caramelized which equals... yumminess!   Also, I know using the smoked gouda sounds weird but take my word for it you want that smokey, cheesey goodness on this burger! Seriously, you do!

Kimchi Burgers with Smoked Gouda Cheese and Gochujang Mayo and Homemade Hamburger Buns

Kimchi Burgers
2 lbs hamburger meat
1 cup kimchi, chopped fine
1 Tbsp. gochujang
1 Tbsp. sesame oil
1 tsp. garlic, chopped

Put into a large bowl and mix well.  Separate into 6 balls and make into patties. 
Cook either on the grill or in a cast iron skillet until done.

Top with a slice of Smoked Gouda Cheese!

Gochujang Mayo

1/2 cup mayo
1 Tbsp.  gochujang
a splash of sesame oil

Hamburger Buns

3 Tbsp. warm milk
1 cup warm water
2 1/4 tsp. instant yeast (1 packet)
2 1/2 Tbsp. sugar
1 large egg
3 cups bread flour (no substitute!)
1/3 cup all-purpose flour
1 1/2 tsp. fine salt
3 Tbsp. unsalted butter, room temperature

for topping:

1 large egg, beaten with 1 tablespoon water
sesame seeds

In the bowl of a stand mixer fitted with the dough hook, combine milk, water, yeast, sugar and egg.  (If using active dry yeast instead of instant, let mixture sit for 5 minutes or until frothy. 

Add the flour to the bowl, and mix until incorporated.  Mix in salt and butter.  

Knead on medium low speed for about 10 minutes.  

Transfer the dough to a lightly oiled bowl and cover with plastic wrap.  Let rise in a warm place until doubled, about 2 hours.  

Line two baking sheets with parchment paper.  Divide dough into 8 equal portions.  Gently roll each portion of dough into a ball and place on a baking sheet, 2 or 3 inches apart.  

Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 2 hours. 

Preheat the oven to 400 degrees.  Brush the tops of the buns lightly with the egg wash.  Sprinkle the top with sesame seeds.  

Bake the buns about 15 minutes, rotating half way through baking until the tops are golden brown.  

Cool on a rack and cool completely.  

Jim and I have made these burgers for years now but I've never went to the effort to make the buns for them.  Now that I have....I don't think I can go back to store bought.  They are really easy and fun to make and the taste difference.....oh my gosh!  Huge!  If you have the time some weekend, you really need to just go for it.  It makes all the difference in the world!   Now.....what recipe should I Koreanize for next weekend?  


  1. After visiting Korea and eating several versions of Kimchi, I've decided it must be an acquired taste, but it's still a great looking burger.

  2. That looks seriously amazing! We are burger people at my house and will definately give this a try!
    Found your blog on Blog Hop and would love for you to visit my blog too!
    - Lisa


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