Gochujang Smash Burgers

Name: Gochujang Smash Burgers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ cups (150 g) daikon or red radishes, peeled if daikon, sliced into very thin rounds or half-moons; ⅓ cup (80 ml) unseasoned rice vinegar; 1 tablespoon (12 g) granulated sugar; ½ teaspoon (2 g) kosher salt; ¼ cup (60 g) mayonnaise; 1 tablespoon (17 g) gochujang; ½ teaspoon (2½ ml) toasted sesame oil; 2 tablespoons (28 g) unsalted butter; 2 tablespoons (34 g) gochujang; 1 tablespoon (21 g) honey; 1 teaspoon (5 ml) soy sauce; 1 clove (4 g) garlic, finely grated; 1½ pounds (680 g) ground beef, 80/20, cold, divided into 8 loosely formed balls of about 85 g (3 oz) each; 1 teaspoon (4 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 1 tablespoon (14 ml) neutral oil such as canola; 8 slices (170 g) American cheese slices, unwrapped; 4 buns (240 g) potato hamburger buns, split; 1 tablespoon (14 g) unsalted butter, softened, for the buns; 4 whole (60 g) scallions, thinly sliced on a diagonal; 1 teaspoon (3 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Crisp-edged, lacy smashed beef patties glazed with a sweet-spicy gochujang butter, melted American cheese, quick-pickled radish and scallions, and a creamy gochujang mayo on a toasted potato bun.

Prep: 25 min
Cook: 15 min
Wait: 20 min
Total: 1 hr
Makes: 4 double-patty burgers

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Ingredients

4 servings

For the quick-pickled radish
1½ cups (150 g) daikon or red radishes, peeled if daikon, sliced into very thin rounds or half-moons
⅓ cup (80 ml) unseasoned rice vinegar
1 tablespoon (12 g) granulated sugar
½ teaspoon (2 g) kosher salt
For the gochujang mayo
¼ cup (60 g) mayonnaise
1 tablespoon (17 g) gochujang
½ teaspoon (2.5 ml) toasted sesame oil
For the gochujang glaze
2 tablespoons (28 g) unsalted butter
2 tablespoons (34 g) gochujang
1 tablespoon (21 g) honey
1 teaspoon (5 ml) soy sauce
1 clove (4 g) garlic, finely grated
For the burgers
1½ pounds (680 g) ground beef, 80/20, cold, divided into 8 loosely formed balls of about 85 g (3 oz) each
1 teaspoon (4 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
1 tablespoon (14 ml) neutral oil such as canola
8 slices (170 g) American cheese slices, unwrapped
For assembling
4 buns (240 g) potato hamburger buns, split
1 tablespoon (14 g) unsalted butter, softened, for the buns
4 whole (60 g) scallions, thinly sliced on a diagonal
1 teaspoon (3 g) toasted sesame seeds (optional)

Equipment (6)

12-inch (30 cm) cast-iron skillet or flat griddle
Sturdy metal spatula or bench scraper
Small bowl and a second bowl for sauces
Parchment paper squares (4×4-inch / 10×10 cm) for smashing
Small saucepan or microwave-safe bowl
Instant-read thermometer

Steps

Before you start

Keep the ground beef in the fridge until the moment you cook; cold fat gives the best crust.
Quick-pickle the radish at least 20 minutes ahead (step 1).
Smash burgers cook fast and smoke a bit: open a window and turn on the vent fan.
Have everything assembled and within reach before heating the pan; the cooking takes under 10 minutes.

1
Quick-pickle the radish
- Whisk the rice vinegar, sugar and kosher salt in a small bowl for about 1 minute until the sugar and salt dissolve.
- Add the thinly sliced radish and press down so it is submerged.
- Leave at room temperature for at least 20 minutes.
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Ready when: Radish slices look slightly translucent and taste tangy-sweet
Tip: Slice as thinly as you can so the radish pickles fast.
2
Make the mayo
- Stir the mayonnaise, 1 tablespoon gochujang and the sesame oil together until smooth and evenly orange-red.
- Refrigerate until serving.
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Ready when: Sauce is smooth with no streaks
3
Make the glaze
- In a small saucepan over low heat, melt 2 tablespoons butter.
- Whisk in 2 tablespoons gochujang, the honey, soy sauce and grated garlic.
- Warm for 1 to 2 minutes, stirring, until bubbling gently around the edges and glossy.
- Remove from the heat.
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Ready when: Glaze is glossy, smooth and slightly thickened
Tip: Keep the heat low; the honey and gochujang scorch easily.
4
Toast the buns
- Spread the softened butter on the cut sides of the buns.
- Heat the skillet over medium heat and toast the buns cut-side down for 1 to 2 minutes until golden brown.
- Transfer to a plate and wipe out the skillet.
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Ready when: Cut sides are golden brown and lightly crisp
5
Heat the skillet
- Set the skillet over high heat for 3 to 4 minutes until very hot and a drop of water skitters and evaporates instantly.
- Brush or wipe with the oil.
- Keep the beef balls cold, loosely shaped, and do not season them yet.
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Ready when: Pan is lightly smoking and water droplets vanish at once
Tip: A properly hot pan is what creates the lacy crust.
6
Smash the patties
- Place 4 beef balls in the pan, spaced apart.
- Top each with a parchment square and press down hard with the spatula for 10 seconds until about 4½ inches (11 cm) wide and ¼ inch (6 mm) thick.
- Remove the parchment.
- Season the tops with half the salt and pepper.
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Ready when: Patties are thin with ragged, lacy edges
Tip: Smash only once; pressing again squeezes out the juices.
7
Sear and flip
- Cook undisturbed for 2 minutes until the edges are dark brown and crisp and the surface looks mostly gray with juices beading.
- Scrape firmly under each patty to keep the browned crust, flip, and brush each with a little glaze.
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Ready when: Edges deep brown and crisp; patty releases with a firm scrape
Tip: Use a stiff spatula and scrape at a low angle so the crust stays on the patty.
8
Melt the cheeseOven 160°F / 70°C
- Immediately lay a slice of American cheese on each patty.
- Cook 30 to 45 seconds until the cheese is fully melted and the beef reaches 160°F (71°C).
- Move the patties to a plate.
- Repeat steps 5 to 7 with the remaining 4 beef balls, re-oiling the pan if it looks dry.
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Ready when: Cheese is melted and drooping over the edges; beef reads 160°F (71°C)
Tip: Lower the heat to medium-high if the pan smokes heavily or the crust begins to burn.
9
Assemble the burgers
- Spread gochujang mayo on both bun halves.
- Stack two cheese-topped patties on each bottom bun.
- Drizzle with remaining glaze (rewarm briefly if it has thickened), then top with drained pickled radish and scallions.
- Sprinkle with sesame seeds if using, and close with the top bun.
- Serve immediately.
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Ready when: Cheese is still molten when served
Tip: Drain the radish well on a paper towel so the bun stays crisp.

Good to know

Tips

Use 80/20 beef; leaner beef makes dry patties that don't crisp well.
Handle the beef as little as possible and shape loose balls, not packed patties.
Season the patties after smashing so salt doesn't draw out moisture and toughen the meat.
Gochujang brands vary in heat and sweetness; taste the glaze and add a little more honey if yours is very spicy.

Make ahead

"Pickled radish keeps up to 1 week in the fridge in its brine. The gochujang mayo and glaze can be made up to 3 days ahead; rewarm the glaze gently before using. Cook the patties just before serving."

Storage & reheating

"Best eaten immediately. Store cooked patties (without buns) in an airtight container in the fridge up to 3 days; reheat in a hot skillet 1 minute per side. Cooked patties freeze up to 2 months; thaw overnight in the fridge before reheating. Store pickled radish and sauces separately in the fridge."

Substitutions

American cheese slices → mild cheddar or Monterey Jack slices. Melts less creamily than American cheese but tastes great.
daikon or red radishes → thinly sliced cucumber. Pickle the same way; texture is softer.
gochujang → sriracha mixed with a little miso. Use 1 tablespoon sriracha plus 1 tablespoon white miso per 2 tablespoons gochujang; flavor will differ.
potato hamburger buns → brioche buns. Toast the same way.