Korean Cheeseburgers With Sesame-Cucumber Pickles
Updated May 21, 2021
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons distilled white vinegar
- Kosher salt and black pepper
- 2tablespoons plus 1 teaspoon turbinado sugar
- 2large Persian cucumbers, sliced ⅛-inch-thick
- ¼cup low-sodium soy sauce
- 2tablespoons chopped scallions
- 2teaspoons minced garlic
- ½cup mayonnaise
- 2½teaspoons roasted sesame oil
- 1½pounds ground beef (preferably chuck or sirloin)
- 4slices American cheese
- 4hamburger buns
- Butter lettuce, sliced onions and sliced tomatoes, for serving
Nutritional analysis per serving (4 servings)
906 calories; 66 grams fat; 20 grams saturated fat; 2 grams trans fat; 24 grams monounsaturated fat; 16 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 40 grams protein; 1276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
- Step 2
Heat broiler to high and set oven rack 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, ½ teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
- Step 3
In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
- Step 4
Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
- Step 5
Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
- Step 6
Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.
Private Notes
Comments
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.
We made this with ground chicken instead of ground beef and.. YUM! Chicken burgers usually require a lot more flavor so we added another 2-3 tbsp of soy sauce + 2-3tsp of garlic powder. Made patties on the cast iron smash burger style (our oven isn't the best) and ended up with yummy burgers! We will definitely add to the rotation :)
Put gochujang in the mayo for extra Korean flavor.
Tried it with ground turkey—prefer beef. Kids had a hard time eating such a tall burger. Next time I will use the full 2 pounds of ground beef and make 8 burgers.
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