Kimchi Burgers with Gochujang Mayo
Juicy beef burgers with melted cheese, sharp kimchi and a spicy, sweet gochujang mayonnaise.
Made with Gochujang marinade and Kimchi and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir your ready made mayonnaise and your ready made gochujang marinade (see the base recipes) together in a small bowl. Chill until needed.
- 2
Use your ready made kimchi (see the base recipe), squeezed and chopped. Keep it ready.
- 3
Divide the beef into 4 and shape into patties slightly wider than the buns, pressing a shallow dip in the middle of each. Season with salt and pepper on both sides.
- 4
Heat the oil in a heavy frying pan or griddle over a high heat. Cook the burgers for 4 to 5 minutes on one side without moving them. Flip, add the cheese and cook for 4 to 5 minutes more until no pink remains in the middle.
9 min - 5
Toast the buns cut side down in the same pan for 1 minute.
- 6
Spread the gochujang mayo on both halves. Layer lettuce, burger and a spoonful of kimchi, then close and serve at once.
Tips
- Do not overwork the mince, or the burgers turn tough. Shape lightly and keep them cold until cooking.
- The dip in the middle stops the burgers puffing up into balls.
- Always cook burgers until fully cooked through with no pink, as the outside of mince can carry bacteria into the middle.
Storing and freezing
Keep cooked burgers in the fridge for up to 2 days and reheat until steaming hot throughout. Uncooked patties freeze for up to 3 months with baking paper between them. The mayo keeps for 3 days in the fridge.
Questions
Can I use turkey or chicken mince?
Yes, but they are lean, so mix in 1 tbsp olive oil and cook until white all the way through. Chicken burgers need a full 6 minutes per side.
How hot is the mayo?
Medium. Use less gochujang marinade for a gentler sauce, or more if you like heat.
Can I make these gluten free?
Yes. Use gluten free burger buns, and check labels on the cheese slices. The mayo and gochujang marinade bases are gluten free.
Can I cook these on the barbecue?
Yes. Cook over medium hot coals for 5 minutes each side until no pink remains and the juices run clear.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.