Creamy Gochujang & Cucumber Burgers with Sesame Sweet Potatoes
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Creamy Gochujang & Cucumber Burgers

with Sesame Sweet Potatoes

35 MIN
+$5.50/serving 4 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
A Korean pantry staple, gochujang is a sweet and spicy condiment made from fermented glutinous rice and soybean. Here, we're mixing it with creamy mayo and tangy ketchup, adding a layer of umami-rich flavor alongside cheese-smothered patties and crisp, marinated cucumber.
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  • Nutrition
    PER SERVING
  • Calories
    1060 Cals (est.)
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fresh
ingredients
Creamy Gochujang & Cucumber Burgers with Sesame Sweet Potatoes
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • 2 Persian Cucumbers
  • 1½ lbs Sweet Potatoes
  • 2 Scallions
  • 4 oz Monterey Jack Cheese
  • 1 Tbsp Gochujang
  • 3 Tbsps Ketchup
  • ¼ cup Mayonnaise
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Sesame Oil
time-saving
tips & techniques
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Line a sheet pan with foil. Transfer the sweet potato pieces to the foil and drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cucumbers on the large side of a box grater; place on several layers of paper towels (or use a clean dish towel). Squeeze out the excess liquid. Halve the buns. Thinly slice the cheese. In a bowl, combine the mayonnaise, ketchup, and as much of the gochujuang as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the prepared cucumbers, sliced white bottoms of the scallions, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Form & cook the patties
3 Form & cook the patties

Place the beef and soy sauce in a bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Finish the sweet potatoes
4 Finish the sweet potatoes

To the sheet pan of roasted sweet potatoes, carefully add the sesame oil and sliced green tops of the scallions. Stir to coat. Taste, then season with salt and pepper if desired.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy gochujang, cooked patties, and marinated cucumbers (discarding any liquid). Serve the burgers with the finished sweet potatoes on the side. Enjoy!

Tips from Home Chefs

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Creamy Gochujang & Cucumber Burgers

Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Line a sheet pan with foil. Transfer the sweet potato pieces to the foil and drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cucumbers on the large side of a box grater; place on several layers of paper towels (or use a clean dish towel). Squeeze out the excess liquid. Halve the buns. Thinly slice the cheese. In a bowl, combine the mayonnaise, ketchup, and as much of the gochujuang as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the prepared cucumbers, sliced white bottoms of the scallions, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients
Form & cook the patties
3 Form & cook the patties

Place the beef and soy sauce in a bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Finish the sweet potatoes

To the sheet pan of roasted sweet potatoes, carefully add the sesame oil and sliced green tops of the scallions. Stir to coat. Taste, then season with salt and pepper if desired.

Finish the sweet potatoes
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy gochujang, cooked patties, and marinated cucumbers (discarding any liquid). Serve the burgers with the finished sweet potatoes on the side. Enjoy!

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