Kimchi Brunch Burgers

Start off your grilling season with these Kimchi Brunch Burgers! OK so you don’t have to eat them for brunch obviously, but since I threw an egg and bacon on it I felt the brunch title was fitting. As some of you know I’m a huge fan of Asian flavors. This juicy grass fed beef burger is packed with Asian flavors like ginger, garlic, soy sauce, and sesame oil.

Let’s not forget about the slaw, this is where the kimchi comes in. A classic slaw gets a little twist with some added local (to Minnesota) kimchi. If you’ve never had kimchi before, it’s fermented vegetables like cabbage and radish, and it’s a staple in Korean cooking. It’s often made with quite the kick, but I picked up a medium heat level. You should be able to find some kind of version in your local grocery store in the refrigerated produce section. In my local store I see it by the wonton wrappers and pre-packaged fresh herbs.

This recipe calls for two sauces…I’m a sauce gal. I love condiments and sauces, they just make everything better! You could certainly just whip up one of these sauces as your staple for the burger, but they’re super simple and I recommend both! The first one is a hoisin ketchup, and it’s that simple, two ingredients mixed together. The next one is just as simple, mayo and gochujang which is a red chili paste that has a bit of spice and sweetness. It goes really well in the mayo!

And can we just take a moment to chat about this bun? It’s a brioche bun, like super duper soft and buttery, just like you get in a good restaurant burger. It toasts up really nice, and is airy light, the perfect bun to burger ratio! I even found these in my local grocery store bakery section (not the bread isle). These will definitely be my go-to burger buns now.

Let me know what you think, enjoy! Have you made any of my other burgers? Give these a try!

Dill Pickle Dip Sliders

Greek Turkey Burgers

Teriyaki Turkey Burgers

Kimchi Brunch Burgers

Servings 4 burgers
Author Laura Doerr

Ingredients

For the burgers

  • 1 lb ground beef, 80/20 grass fed
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 2 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • salt and pepper
  • 4 slices bacon cooked
  • 4 eggs fried over easy
  • 4 brioche burger buns toasted

For the kimchi slaw

  • 3 cups shredded cabbage
  • 1 cup kimchi
  • 1/4 cup Miracle Whip
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 scallions chopped
  • 1 tsp toasted sesame seeds
  • salt and pepper

For the hoisin ketchup

  • 1/3 cup ketchup
  • 1 tbsp hoisin sauce

For the gochujang mayo

  • 1/4 cup mayo
  • 2 tbsp gochujang

Instructions

  1. Combine the slaw ingredients into a mixing bowl, set aside or refrigerate until ready to use.

  2. In a small dish, combine ketchup and hoisin, set aside. In another small dish combine mayo and gochujang, set aside.

  3. In a medium mixing bowl, combine beef, garlic, ginger, Worcestershire, soy, sesame, and salt and pepper. Divide mixture into 4 equal sections and form into patties. 

  4. Preheat a skillet or grill over medium-high heat. Cook or grill burgers to desired doneness. I do about 3-4 minutes per side if you have a sizzling hot grill/skillet. I usually cook less on the second side, as it will continue to cook when you remove from heat.

  5. While the burgers are cooking, fry the eggs in a lightly buttered or greased large flat skillet over med heat, about 2-3 minutes per side, depending on desired doneness (runny yolk vs. cooked), remove from heat.

Assembly

  1. Spread bottom toasted buns with hoisin ketchup, then add the burger, then a slice of bacon torn in half, topped with some kimchi slaw, then the fried egg. Spread the top toasted bun with gochujang mayo and place on top. Grab a napkin and enjoy!

Recipe Notes

I used a local brand of kimchi that is carried in some specialty stores, the brand is You Betcha Kimchi. Otherwise you may find other brands in the refrigerated section of your local store, or at an Asian foods grocery store.

I use Miracle Whip in the slaw dressing, the added sweetness and tang really makes the slaw, I recommend using that vs. regular mayo for added flavor.

The gochujang in my store is by the ketchup in a small bottle. 

I was super happy to see brioche buns in my local grocery store in the bakery area, not the bread isle. It wasn’t made at the store’s bakery, but it was displayed in that area. It’s just a great restaurant style soft bun that toasts nicely and is perfect for burgers.

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