1 hour serves 2-4

Kimchi Blended Burger With Gochujang Scallion Aioli

Conventional burger wisdom recommends not overworking the ground beef before forming into patties. We’re going to pause that direction for our blended burgers. Since you’re using about half beef and half other ingredients, you want your patties to be packed tightly so they hold together when you’re cooking them. We used a burger press which worked great but it's not necessary. You’ll want to make time in your prep for chilling the patties before cooking which also helps avoid the burgers crumbling into pieces. You can find jarred kimchi and gochujang paste in the International aisle of your grocery store. We love these burgers on Bao buns which can be tricky to find. We order ours here.

PREP: 10 min. PASSIVE: 50 min. DIFFICULTY Medium


  • 1 16 OZ package Pre ground beef
  • 2 t kosher salt divided
  • 1 clove garlic, mashed
  • 1/2 t sesame oil
  • 1 T low sodium soy sauce
  • 1/2 C favorite store bought kimchi, drained and chopped
  • 2 t gochujang paste, divided
  • 2 scallions, trimmed and chopped, both white and green sections
  • 4 T favorite mayonnaise (we like Duke’s!)
  • 4 Bao buns or sesame hamburger buns
  • Parchment paper
  • Burger Press-optional
  1. Place ground beef in a medium mixing bowl. Add 1 t salt, mashed garlic, sesame oil, soy sauce, kimchi and 1 t of gochujang paste.
  2. Using your hands blend the burger mix until all ingredients are equally mixed in.
  3. Divide burger mix in to 4 equal portions. Shape burgers in to burgers, using a burger press if you have one. Place formed burgers on a parchment lined tray and chill in refrigerator, at least 1 hour or overnight.
  4. Place mayonnaise in a small bowl or mini-prep food processor. Add chopped scallions, 1 t reserved gochujang paste and reserved 1 t salt. Blend and set aside in refrigerator until you cook the burgers.
  5. Before cooking place burgers in the freezer for 15 to 20 minutes. Coat both sides liberally with high heat cooking oil or spray. Cook burgers in a cast iron pan on the stovetop or on the grill to desired doneness, about 4 minutes per side for medium rare. Flip burgers every 2 minutes to prevent sticking and even cooking. rest burgers for 5 minutes.
  6. Prepare buns by lightly toasting, spread 1 T scallion aioli on the top of each bun, place burgers on buns and serve.


Amount per 205g

  • 4g

    1 serving
  • 328kcal

  • 30.18g

  • 796g

  • 12.7g

  • 23.05g

  • 3.23g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt