Korean-Style Burgers with Marinated Cucumber & Sesame-Dressed Slaw

Korean-Style Burgers

with Marinated Cucumber & Sesame-Dressed Slaw

25 MIN
2 Servings
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From the Test Kitchen

These burgers are packed with umami (or savory) flavors thanks to a bit of soy sauce and sesame oil mixed right into the patties, plus a spicy gochujang mayo spread onto the warm toasted buns.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Korean-Style Burgers with Marinated Cucumber & Sesame-Dressed Slaw
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 6 oz Carrots
  • 1 Persian Cucumber
  • ½ lb Green Cabbage
  • 2 Scallions
  • 1 Tbsp Soy Sauce
  • 2 tsps Gochujang
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sugar
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
time-saving
tips & techniques
Prepare the ingredients & make the slaw
1 Prepare the ingredients & make the slaw

Wash and dry the fresh produce. Thinly slice the cucumber into rounds. In a bowl, combine half the sugar and half the vinegar; whisk until the sugar has dissolved. Add the sliced cucumber; toss to combine. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine the grated carrots and sliced cabbage in a bowl. Add the sliced green tops of the scallions, remaining vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Form the patties
2 Form the patties

Meanwhile, in a bowl, combine the beef, sliced white bottoms of the scallions, soy sauce, remaining sugar, and remaining sesame oil. Season with salt and pepper; gently mix to combine. Form the mixture into two ½-inch-thick patties.  

Cook the patties
3 Cook the patties

In a medium 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 per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Carefully drain off and discard any excess oil.

*An instant-read thermometer should register 160°F.

Toast the buns
4 Toast the buns

Meanwhile, halve the buns. Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Make the gochujang mayo & serve your dish
5 Make the gochujang mayo & serve your dish

In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Assemble the burgers using the toasted buns, gochujang mayo, cooked patties, and dressed cucumber (discarding any liquid). Serve the burgers with the slaw on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the slaw
1 Prepare the ingredients & make the slaw

Wash and dry the fresh produce. Thinly slice the cucumber into rounds. In a bowl, combine half the sugar and half the vinegar; whisk until the sugar has dissolved. Add the sliced cucumber; toss to combine. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine the grated carrots and sliced cabbage in a bowl. Add the sliced green tops of the scallions, remaining vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Form the patties

Meanwhile, in a bowl, combine the beef, sliced white bottoms of the scallions, soy sauce, remaining sugar, and remaining sesame oil. Season with salt and pepper; gently mix to combine. Form the mixture into two ½-inch-thick patties.  

Form the patties
Cook the patties
3 Cook the patties

In a medium 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 per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Carefully drain off and discard any excess oil.

*An instant-read thermometer should register 160°F.

4 Toast the buns

Meanwhile, halve the buns. Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns
Make the gochujang mayo & serve your dish
5 Make the gochujang mayo & serve your dish

In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Assemble the burgers using the toasted buns, gochujang mayo, cooked patties, and dressed cucumber (discarding any liquid). Serve the burgers with the slaw on the side. Enjoy!

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