Ingredients
Scale
- 1 pound ground beef, lean (80/20 blend)
- ¼ cup soy sauce
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 burger buns, soft brioche
- 1 cup kimchi, well-fermented
- 2 green onions, chopped
- ½ cup mayonnaise
- 2 tablespoons sriracha
Instructions
- In a medium bowl, whisk together ¼ cup soy sauce, 2 tablespoons sugar, 2 minced garlic cloves, and 1 teaspoon grated ginger until combined.
- Add in 1 pound of ground beef and mix until just combined—avoid overmixing to keep your burgers tender.
- Divide the mixture into four equal portions.
- Form each portion into a patty about ¾ inch thick.
- Make a small indentation in the center of each patty with your thumb to prevent puffing during cooking.
- Preheat your grill or skillet over medium-high heat.
- Once hot, place your patties on the grill or skillet and cook for about 4-5 minutes on each side or until they reach an internal temperature of 160°F (71°C).
- In the last few minutes of cooking, place your burger buns face down on the grill or skillet until golden brown—about 1-2 minutes will do just fine.
- Spread sriracha mayo on both sides of each toasted bun.
- Place each patty on the bottom bun, then top generously with kimchi and sprinkle chopped green onions on top before closing it with the top bun.
- Garnish with additional green onions if desired and serve immediately while everything is warm and inviting.
Notes
Store leftover burgers in airtight containers for freshness.
Reheat burgers in the oven, keeping them crispy.
Serve with extra kimchi on top.
Marinate beef longer for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Grill
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg