Korean-Style Cheeseburgers with Sesame Sweet Potatoes
Craft

Korean-Style Cheeseburgers

with Sesame Sweet Potatoes

35 MIN
+$7.00/serving 4 Servings
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  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 4 Black Bean & Red Pepper Patties
  • with Black Bean Patties from Actual Veggies®

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

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      1000 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Korean-Style Cheeseburgers with Sesame Sweet Potatoes
    Title
    • 4 Black Bean & Red Pepper Patties
    • 4 Challah Buns
    • 1½ lbs Sweet Potatoes
    • 1 Tbsp Gochujang
    • 2 Scallions
    • 3 Tbsps Ketchup
    • 2 Persian Cucumbers
    • ¼ cup Mayonnaise
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Soy Sauce
    • 1 Tbsp Sesame Oil
    • 4 oz Shredded Monterey Jack Cheese
    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 the sesame 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. 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.

    Cook the patties
    3 Cook the 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 6 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 6 minutes, or until the cheese is melted and the patties are browned and heated through. Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    Finish the sweet potatoes
    4 Finish the sweet potatoes

    To the sheet pan of roasted sweet potatoes, add the soy sauce and sliced green tops of the scallions. Carefully stir to combine. 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

    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 the sesame 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. 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
    Cook the patties
    3 Cook the 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 6 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 6 minutes, or until the cheese is melted and the patties are browned and heated through. Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    4 Finish the sweet potatoes

    To the sheet pan of roasted sweet potatoes, add the soy sauce and sliced green tops of the scallions. Carefully 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

    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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