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Korean-Style Cheeseburgers
with Sesame Sweet Potatoes
35 MIN
+$7.00/serving
4 Servings
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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NutritionPER SERVING
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Calories1050 Cals (est.)
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fresh
ingredients
Title
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24 oz Usda Prime Ground Beef
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4 Challah Buns
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1½ lbs Sweet Potatoes
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2 Scallions
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2 Persian Cucumbers
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1 Tbsp Gochujang
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3 Tbsps Ketchup
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¼ cup Mayonnaise
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2 Tbsps Rice Vinegar
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2 Tbsps Soy Sauce
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1 Tbsp Sesame Oil
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4 oz Shredded Monterey Jack Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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 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, add the sliced green tops of the scallions. Carefully stir to combine. Taste, then season with salt and pepper if desired.
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!
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.
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 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, add the sliced green tops of the scallions. Carefully stir to combine. Taste, then season with salt and pepper if desired.
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