Ingredients:

  • ½ cup Mayonnaise (full-fat)
  • 3 Tbsp Gochujang (Korean Chilli Paste)
  • 1 tsp Rice Vinegar
  • 1 tsp Honey or Brown Sugar
  • ½ tsp Toasted Sesame Oil
  • 5 lbs Ground Beef (80/20 ratio)
  • 1 Tbsp Soy Sauce (low sodium)
  • ½ tsp Garlic Powder
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Coarse Salt (Kosher or sea salt)
  • 4 Brioche Buns (split)
  • 1 cup Napa Cabbage Kimchi (well-drained)
  • 2 Tbsp Unsalted Butter
  • 4 slices Cheese (Monterey Jack or Provolone, optional)
  • 4 large leaves Fresh Lettuce (Iceberg or Butter)

Instructions:

  1. Combine Ingredients: In a small bowl, whisk together the mayonnaise, Gochujang, rice vinegar, honey/sugar, and sesame oil until completely smooth.
  2. Taste and Adjust: Check the sauce for seasoning; add a pinch of salt if necessary, or more Gochujang for heat.
  3. Chill: Cover the sauce and refrigerate for at least 15 minutes to allow the flavors to marry and the sauce to thicken slightly.
  4. Gentle Mixing: In a large bowl, combine the ground beef, soy sauce, garlic powder, salt, and pepper. Use your hands, but mix very lightly—overworking the meat leads to tough burgers.
  5. Form Patties: Divide the mixture into four equal portions (approx. 6 oz / 170 g each). Form thick patties, slightly wider than the buns.
  6. Dimple: Use your thumb to create a shallow indentation ('dimple') in the center of each patty. This prevents the burger from bulging while cooking.
  7. Keep Cold: Place the seasoned patties on a plate, cover loosely, and return them to the refrigerator until ready to cook.
  8. Prep Kimchi: Place the kimchi into a fine-mesh sieve set over a bowl. Press lightly to encourage excess liquid (kimchi brine) to drain off thoroughly.
  9. Toast Buns: Melt the butter or brush it onto the interior of the buns. Place the buns, cut-side down, on a small pan or grill over medium heat for 1–2 minutes until golden brown and slightly crispy. Set aside.
  10. Heat the Cookware: Heat your cast iron skillet or grill over medium-high heat until smoking hot.
  11. Cook Patties: Place the cold patties on the hot surface. Cook for 3–5 minutes on the first side (do not press or move them).
  12. Flip and Finish: Flip the burgers. If using cheese, place a slice on top immediately. Cook for another 3–4 minutes for medium doneness (internal temperature should reach 160°F / 71°C).
  13. Rest: Remove the burgers from the heat and allow them to rest on a wire rack or cutting board for 3 minutes before assembly. Do not skip this step.
  14. Sauce Application: Generously spread the Gochujang Mayo on the top and bottom halves of the toasted buns.
  15. Layer: Place the lettuce leaf on the bottom bun (as a moisture barrier). Place the rested, cheesy patty on top of the lettuce.
  16. The Crown: Heap a good spoonful of the well-drained kimchi onto the patty. Top with the remaining bun half and serve immediately.