Korean Cheeseburgers With Sesame-Cucumber Pickles Recipe (2024)

I made this exactly as written (including the sugar) except grilled it over charcoal because my broiler’s not working. It was easy to put together and produced an outstanding burger. Every bite was umami-infused deliciousness with cucumber crunch for a tasty riff on a classic. Definitely going to put this into regular rotation for the summer.

I substituted Beyond Beef patties in this burger, and it tasted great. We avoided the sugar and oil. Instead we sprinkled sesame seeds. This is a great way to customize the burger to be close to whole foods plant-based.

These look yummy! The cheese really makes it not a Korean flavor, though. Remove it, then add a fried egg and some kimchi, and that’s getting a lot closer to the flavor profile.

These were great. We made a couple adjustments and grilled them on the Weber. Ours were more of a pan Asian burger, but it already called for American cheese so...you know. We used Monterey Jack instead of American, and added a squirt of Sriracha to the mayonnaise, but the gangster move was layering spicy chili crisp on the bun.

I don't understand why everyone is trying to turn this into something it is not. I looked at it as a new way to make a hamburger. I had no clue it it would come out good or not, but wanted a burger change. This was awesome! Wish I could post a photo. I followed everything exactly, except I chilled the meat after forming the patties and left out the extra sesame oil on the cucumbers. I served it with homemade french fries and it was so good!!

I often use ground meat to make Bibimpap and this is another fantastic rendition of Korean-esque menu item! I'm not a cheese fan but have had "melty" cheese in Korean Tteokbokki which is great. East meeting West can be tricky sometimes but sometimes it just makes the tummy go yum yum. Who said cooking has to be this or that? Open your eyes, mind, and mouth...your taste buds might get something incredible to munch on. (Though I draw the line at Yak milk, butter, cheese...)

To make it truly international, try this with Trader Joe's Brioche buns. It will add the Los Angeles bakery riff on french rolls. That should rankle the purists commenting here.

Phenomenal Recipe, one of the best burgers I've ever made. Used 85% ground beef, only addition i made was i added about a tablespoon of Gochujang to the marinade to give it a little extra spicy kick.Made 4 4 oz patties tossed them on the grill at about 450 F and cooked for 5 minutes a side. They came out so juicy and delicious i will definitely be making this recipe all summer long. I added a slice of Swiss cheese to mine and thought it blended perfectly with the other flavors.

cheese is popular in korean cuisine though - i think it’s sublime in this recipe...

Shawn - if anything I’d say the fact that this recipe has cheese makes it even more Korean. Having grown up in Korea in the 2000s-early 2010s, the recent American trend of adding kimchi to everything and calling it “Korean” tickles me. Kimchi with a burger bun is unconventional… to say the least. Also if you’ve been to Korea you’d know that younger Koreans LOVE adding cheese (usually the cheap, low-moisture shredded mozzarella you sprinkle on pizza) to any dish, especially saucy, spicy ones.

We made this exactly as directed except reduced the sugar in the marinade to 1 tsp, and grilled outside instead of broiling indoors. The burgers were delicious. We couldn't quite define what made them better than our usual burgers seasoned with only salt and pepper (which are also delicious), but there was an indescribable yumminess to these which must be the marinade at work. Also, if you don't have french fries at hand: try the marinade-infused mayo as a dip with potato chips. WOW!

The mayonnaise goes extremely well elote-style on grilled corn

Well I’m going to make this recipe and I don’t care about it’s authenticity to be honest..I’m going to get cos lettuce from the garden,use the last of the tomatoes and red onions also from the garden and do homemade Kumara(NZ sweet potato)oven fries...some home kill Beef should sort it.Envious?Yup it’s going to be tasty!Can’t wait.Thanks for the recipe

How can you make Korean cheeseburgers without Korean soy sauce? It has a different flavor than Japanese soy sauce. Try one of the local Asian supermarkets. They might have it. Back in the seventies, members of our Korean community actually had an underground store whose major purpose was importing beautiful Korean soy sauce.

Outstanding burger. Made 6 quarter pound burgers instead of the 8 burgers/4 servings, and there was enough mayo mixture for 6. Everyone liked. If you don't like cheese, the cheese doesn't add any flavor, just a little creamy texture in some bites.

Made them into meatballs - Mix .75 c panko, 3 tbsp untoasted sesame oil, and 2 tbps scallion marinade first. Add 1lb beef, 1lb lamb, 2 eggs and mix lightly with hands. 40 grams/1.5 inch for each for about 28 meatballs/6-8 servings. Drizzled mayo mixture and marinade on top, cucumber pickles on the side, spinkled scallions, over rice. Amazing.

Very, very nice. Mayo and burger seasoning made it juicy and flavorful. Served with the cucumber salad. Delicious, will do it again. One hambuerger per person is more than enough.

These burgers are deeeeeelicous!!

The best part of these burgers is the quick pickled cucumbers. I add them to every burger now!

PHENOM. Will use a touch less salt and sugar next time. King Arthur’s Beautiful Burger Buns are a fast foundation.I am Korean, just laughing at all these people getting their feathers ruffled about what is traditional. My mom grew up eating weeds and killing chickens because that’s what they had—resourcefulness is the heart of real Korean food if you want to get crazy. Use what you have and if it’s delicious feed it to your kids and your neighbors.

Made as written except pan fried instead of broiled and no cheese. Absolutely delicious.

I made as written except mixed the marinade into the ground beef. So good.

Fantastic. Lettuce wrapped. Sided with sliced tomatoes and salted, thin cucumbers in oil/vinegar/dill/thyme/pepper/scallions combo. B loved it!

I agree with a commenter from two years ago that the burgers were only so-so and that they lost literally all their juices in the broiler. As she said, the mayo mixture and cucumbers were good, but the burgers were so dry and tasteless as to be almost inedible. We used 85 percent ground beef -- a compromise between the chuck and sirloin called for in the recipe, which is a pretty wide range -- and still, all the fat that lends flavor to a good hamburger was totally gone.

Very, very good. Just a heads up - you're going to use four bowls when making this.

I added these amazing burgers to my regular rotation. I use impossible burger and make them into quarter-pounders, using only a single patty on Jane Sigal’s light brioche buns. For me they’re a bit salty, so I brush on only a little marinade before broiling. Delicious!

Fantastic flavors. Made some patties w ground turkey to accommodate dietary restrictions. Patties shrank and thickened when cooked so I’d try making the patties thinner next time - although the pan was already pretty full as is. Used cheddar in place of American which worked well

Instead of ground beef, i used artificial burger & halved the recipe.Stuck the burger-cheese-burger combos back under the broiler for a minute. They came out great. As for the home-made pickles, those were scrumptious.stuck the burge

The sugar was a bit much until you put everything together. I will follow the recipe again as written. The cucumbers were amazing

I usually find homemade burgers somewhat underwhelming, but these were a real treat!!I made these as written excepted I added gochujang into the marinade for heat, and served with some spicy kimchi. In addition to the beef, I made extra marinade and used it to overnight marinate some pounded chicken breasts for those who don’t eat red meat.I grilled the burgers and the chicken and everything was perfect!