Name: Korean Beef Burgers
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Ingredients: For the burgers and glaze:; 1 lb (450 g) 85/15 ground beef; 3 Tbsp soy sauce (or tamari); 3 Tbsp brown sugar; 2 Tbsp rice vinegar; 2 tsp toasted sesame oil; 1–2 tsp gochujang (or sriracha); ¼ tsp salt; ¼ tsp black pepper; 2 garlic cloves, minced; 1 tsp fresh ginger, minced; 2 tsp cornstarch + 2 Tbsp water (for thickening glaze); For the gochujang mayo:; ½ cup mayonnaise; 1 Tbsp gochujang (or sriracha); 1 tsp rice vinegar; ½ tsp sesame oil; 1 garlic clove, minced; For the cucumber‑carrot slaw:; ½ lb cocktail or English cucumbers, very thinly sliced (~1/16″); 1 medium carrot, very thinly sliced (~1/16″); 2 Tbsp rice vinegar; 2 tsp soy sauce; 1 tsp sesame oil; ½ tsp gochujang (or sriracha); ¼ tsp ginger, minced; ¼ tsp salt; 1 tsp toasted sesame seeds

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I discovered this flavorful recipe for Korean Beef Burgers on Evolving Table—juicy ground beef patties glazed in a sweet‑spicy bulgogi‑inspired sauce, topped with creamy gochujang mayo and a crisp, tangy cucumber‑carrot slaw. It’s bold, texturally vibrant, and ready in just 30 minutes

Korean Beef Burgers

Why I’ll Love This Recipe

I love how these burgers capture all the best of Korean flavors in an easy-to-make format. The sticky-sweet glaze caramelizes on the patties for depth, while the cool slaw and spicy mayo provide refreshing contrast. Everything comes together quickly yet looks and tastes thoughtfully layered

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I combine ground beef (85/15) with a marinade of soy sauce or tamari, brown sugar, rice vinegar, sesame oil, gochujang or sriracha, garlic, ginger, salt, and pepper. The sauce is thickened with cornstarch and water. I whisk gochujang mayo separately (mayo, gochujang, rice vinegar, sesame oil, garlic), and I toss a slaw of thinly sliced cucumber and carrot with rice vinegar, soy sauce, ginger, gochujang or sriracha, sesame oil, salt, and sesame seeds

directions

In a bowl, I whisk together soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (or sriracha), garlic, ginger, salt, and pepper. I remove 3 tablespoons of this sauce to mix into the beef along with garlic and ginger, then form 4 patties
I cook patties in a lightly oiled skillet over medium heat for about 5–6 minutes per side, until they reach 145 °F (63 °C) for medium. I then thicken the remaining glaze by whisking in cornstarch and water in the same skillet, stirring until glossy, and coat the patties in this sauce
For the gochujang mayo, I whisk mayonnaise, gochujang or sriracha, rice vinegar, sesame oil, and minced garlic until smooth
I make the slaw by tossing ultra-thin (∼1/16″) cucumber and carrot slices with rice vinegar, soy sauce, sesame oil, gochujang or sriracha, ginger, salt, and sesame seeds. Crispness and balance matter here
To assemble, I toast hamburger buns, spread gochujang mayo on the bottom, top with a glazed beef patty, heap on the cucumber‑carrot slaw, and add cilantro if desired

Servings and timing

Yields: 4 burgers
Prep time: ~20 minutes
Cook time: ~10 minutes
Total time: ~30 minutes

Variations

I could grill the patties instead—just cook them on the grill and brush with the reserved glaze from the skillet at the end
I sometimes substitute ground turkey or chicken—just note, I might need more oil since those are leaner meats

storage/reheating

I store components (patties, mayo, slaw) separately in airtight containers in the fridge for up to 3 days. I save slaw last to maintain crunch. Reheat patties in a skillet or oven and assemble fresh before serving. Mayo keeps in its container.

FAQs

What cut of beef works best for these burgers?

I prefer 85/15 ground beef for its balance of flavor and juiciness. Leaner ground beef or turkey works if I’m okay with adding a bit more oil during cooking.

Can I make these burgers ahead of time?

Absolutely. I can prep and shape the patties and mix sauces up to a few hours ahead. I recommend making the slaw right before serving to keep it crisp.

Why is the sauce added both inside and outside the patties?

Putting sauce inside allows the beef itself to pick up flavor, and glazing afterward creates that sticky caramelized crust—essential for true Korean-style glaze.

How spicy is the gochujang mayo?

The mayo has moderate heat from gochujang, but I can adjust the spice by using less gochujang or swapping in sriracha depending on preference.

What gives the slaw its crunch and tang?

Thin slicing the cucumber and carrot (about 1/16″ thick) ensures crispness, and the combo of rice vinegar, ginger, greens, and sesame oil gives bright, balanced tanginess

Conclusion

I find these Korean Beef Burgers to be bold, juicy, and satisfying in every bite. The sticky-sweet glazed patties, spicy-sweet gochujang mayo, and crisp cucumber‑carrot slaw balance richly layered flavors with crunchy freshness. Ready in just 30 minutes, they bring Korean-inspired flair to an everyday burger with minimal fuss. I know I’ll be making them again soon!