Korean-Style Cheeseburgers with Sesame Sweet Potatoes

Korean-Style Cheeseburgers

with Sesame Sweet Potatoes

35 MIN
+$7.00/serving 2 Servings
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  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
  • with Prime Ground Beef

    From the Test Kitchen

    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 to cheese-smothered patties (made with soy sauce) and marinated cucumber.

    Get Cooking
    • Nutrition
    • Calories
      1050 Cals (est.)
    Korean-Style Cheeseburgers with Sesame Sweet Potatoes
    • 12 oz Usda Prime Ground Beef
    • 2 Challah Buns
    • 1 lb Sweet Potatoes
    • 2 Scallions
    • 1 Persian Cucumber
    • 2 tsps Gochujang
    • 1 Tbsp Ketchup
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Sesame Oil
    • 4 oz Shredded Monterey Jack Cheese

    Tips from Home Chefs

    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. Drizzle with the sesame oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 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 cucumber 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. 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 cucumber, 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 two 1/2-inch-thick 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, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese. Loosely cover the pan with foil. 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, add the sliced green tops of the scallions. Stir to combine. 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

    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 cucumber (discarding any liquid). Serve the burgers with the finished sweet potatoes on the side. Enjoy!

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