Spicy Sesame Korean Smash Burger

If you ask me, Korean smash burgers are a game-changer.

These thin, crispy patties bring together the best of American burger technique with Korean-inspired flavors. Gochujang mayo adds a hint of heat, while kimchi brings that perfect tangy crunch.

The trick is pressing the meat really thin on a screaming hot griddle until the edges get all lacy and crisp. Then we stack it with melty cheese, quick-pickled cucumbers, and a generous swipe of that spicy sauce.

It’s the kind of casual meal that makes any weeknight feel special, and trust me – once you try it, regular burgers might not cut it anymore.

What Kind of Ground Beef Should I Use?

For smash burgers, you’ll want to use ground beef with a fat content between 75/25 to 80/20 (that’s 20-25% fat) to get that perfect crispy crust and juicy interior. Regular ground beef from the grocery store works great – no need for fancy premium grinds since we’re going for that crispy, caramelized exterior that smash burgers are famous for. If the meat looks too lean, it might end up dry and less flavorful. When forming your patties, avoid overworking the meat and just loosely form them into balls – you’ll do the actual smashing once they hit the hot cooking surface.

Options for Substitutions

This Korean-inspired burger has some room for swaps if you’re missing ingredients:

• Kewpie mayonnaise: Regular mayonnaise works if you can’t find Kewpie. To mimic Kewpie’s taste, add a tiny splash of rice vinegar and a pinch of sugar to regular mayo.
• Gochujang paste: This Korean red pepper paste gives the burger its signature flavor, but if you’re in a pinch, mix sriracha with a bit of miso paste. The taste won’t be exactly the same, but you’ll get similar sweet-spicy notes.
• Seasoned rice wine vinegar: Regular rice vinegar works fine – just add a pinch more sugar. In a real pinch, apple cider vinegar can work too, though the flavor will be different.
• Brioche buns: Any soft burger bun will do here – potato rolls or regular sesame buns are good alternatives. Just avoid very crusty rolls that might be too hard.
• Sesame oil: This gives a distinct nutty flavor that’s hard to replace, but in a pinch, you can use neutral oil and add some extra toasted sesame seeds.
• Shredded cabbage: Feel free to use pre-made coleslaw mix or substitute with crisp lettuce if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making smash burgers is not getting your pan or griddle hot enough – you need screaming hot temperatures to achieve that perfect crust, so preheat your cooking surface for at least 5 minutes before starting. A common error is pressing the patties multiple times while cooking, when you should actually smash them only once, right at the beginning, and then leave them alone to develop that crispy exterior. To prevent your burgers from becoming tough, avoid overworking the meat when forming the balls – just loosely shape them and don’t pack them tightly. For the best results, make sure to toast your brioche buns separately and prepare all your toppings (especially the quick pickles) before starting to cook the burgers, as they’ll cook very quickly and need your immediate attention. Finally, don’t skip the resting time after cooking – even 2-3 minutes will help the juices redistribute throughout the meat.

What to Serve With Korean Smash Burgers?

These flavor-packed Korean smash burgers are already pretty filling, but they pair perfectly with some simple sides that complement their bold, spicy-sweet profile. French fries are always a good choice – try tossing them with a bit of gochugaru (Korean red pepper flakes) for an extra kick that matches the burger’s Korean flavors. A simple cucumber salad or kimchi makes a great cooling side dish, helping to balance out the rich meat and spicy sauce. If you want to keep things super casual, a bag of kettle-cooked chips works great too – the crunch factor is just right with these saucy burgers!

Storage Instructions

Keep Fresh: If you’ve got leftover assembled burgers, wrap them individually in aluminum foil and pop them in the fridge for up to 2 days. For best results though, I recommend storing the components separately – keep the cooked patties in an airtight container, the pickle mixture in another, and the sauce in a jar. This way, everything stays fresh and crisp for 3-4 days.

Prep Ahead: You can make the pickles and special sauce up to 3 days ahead – they actually taste even better after the flavors have had time to mingle! The cabbage slaw can be prepped a day in advance, just keep it separate from the dressing until you’re ready to serve. Shape your patties and keep them between pieces of parchment paper in the fridge for up to 24 hours before cooking.

Warm Up: To enjoy leftover patties, warm them in a skillet over medium heat for about 2 minutes per side – this helps maintain that nice crust. Toast the buns fresh when you’re ready to eat. I don’t recommend microwaving the assembled burgers as they can get soggy.

Preparation Time	20-30 minutes
Cooking Time	15-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 120-130 g
• Fat: 150-160 g
• Carbohydrates: 150-160 g

Ingredients

• 4 small cucumbers
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup seasoned rice wine vinegar
• 4 teaspoons sesame seeds
• 2 teaspoons dark sesame oil
• 2 teaspoons soy sauce
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon garlic powder
• 1/2 cup kewpie mayonnaise
• 2 tablespoons reserved pickle brine from crushed pickles
• 1 tablespoon gochujang paste
• 1 1/2 cups shredded cabbage
• 1/2 cup grated carrot
• 1 pound minced beef
• 1/4 cup thinly sliced green onions
• 1/2 teaspoon garlic powder
• 4 brioche burger buns, toasted

Step 1: Prepare the Smashed Pickles

Place cucumbers in a large resealable plastic bag.

Using a rolling pin or heavy pan, gently pound the cucumbers to crack and flatten them slightly.

Remove the cucumbers from the bag and cut them in half lengthwise, then into 1-inch chunks.

Toss the cucumber pieces with salt and sugar until well-coated.

Transfer them to a strainer and allow them to drain for 15 minutes.

Step 2: Make the Pickle Brine and Marinate Cucumbers

In a medium bowl, whisk together the remaining ingredients for the pickle brine.

Reserve 2 tablespoons of the brine for the Spicy Mayo.

Add the drained cucumbers to the remaining brine, tossing gently to coat.

Let the cucumbers marinate for at least 10 minutes or until you are ready to serve.

Step 3: Prepare the Spicy Mayo and Slaw

Mix mayonnaise, the reserved pickle brine, and Gochujang in a small bowl until well blended, then set aside.

In a medium bowl, combine the cabbage and carrot.

Add 3 tablespoons of the Spicy Mayo to the slaw, tossing to coat well.

Cover and refrigerate the remaining Mayo and Slaw until ready to serve.

Step 4: Form and Cook the Burgers

Mix ground beef, onion, and garlic in a medium bowl just until blended.

Divide and shape the mixture into 4 even balls.

Heat a griddle, cast iron skillet, or flat top grill on medium-high heat.

Place the meatballs on the hot surface and immediately smash them with a heavy spatula or burger press to flatten to about 1/2-inch thickness.

Cook until the bottom forms a crust, then flip and cook to your desired doneness.

Step 5: Assemble and Serve the Burgers

To serve, spread the cut sides of the rolls with Spicy Mayo.

Place the cooked burgers on the buns, then top with the prepared Slaw and Smashed Pickles.

Serve immediately for the best flavor and texture.