Kimchi Black Bean Burgers with Gochujang Mayo
Crisp-edged, tender-centered black bean patties packed with tangy chopped kimchi, toasted sesame and a kick of gochugaru, pan-fried and piled on toasted buns with a creamy gochujang mayo and cool cucumber.
- Prep
- 27 min
- Cook
- 23 min
- Wait
- 30 min
- Total
- 1 hr 20 min
- Makes
- 6 burgers (patties about 4 inches / 10 cm wide)
Steps
Before you start
- Open the kimchi and drain it in a sieve as soon as you start; it needs to be squeezed quite dry or the patties will be soggy and fall apart.
- The patties must chill for at least 30 minutes before frying, so plan the timing (they can chill up to 24 hours).
- Use a well-seasoned cast-iron or non-stick skillet; stainless steel tends to stick to bean patties.
- Gochugaru (Korean chili flakes) varies in heat; use the lower amount if you are heat-sensitive.
Drain and chop kimchi
- Place the kimchi in a sieve set over a bowl and press down firmly to release the brine.
- Take handfuls and squeeze hard over the sieve until no more liquid drips out.
- Finely chop the squeezed kimchi into pieces about ¼ inch (6 mm).
- Measure 1 tsp of the collected brine into a small bowl for the sauce.
- Drain, rinse and thoroughly pat dry the black beans with a clean towel.
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Ready when: Squeezed kimchi feels damp, not wet, and no liquid drips when pressed.
Tip: Dry beans and dry kimchi are the key to patties that hold together and form a crisp crust.
Mix gochujang mayo
- In the small bowl with the kimchi brine, stir together the mayonnaise, 1 tbsp gochujang and the rice vinegar until smooth and evenly orange-red.
- Cover and refrigerate while you make the patties.
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Ready when: Sauce is smooth with no streaks of gochujang.
Grind oats, mash beans
- Pulse the rolled oats in a food processor 8 to 10 times until they look like a coarse flour with some flecks remaining; transfer to a large bowl.
- Add the beans to the processor (no need to wash it) and pulse 5 to 6 times, just until about half the beans are broken down and half remain whole.
- Alternatively, mash the beans in the bowl with a potato masher, leaving about half intact.
- Scrape the beans into the bowl with the oats.
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Ready when: Mixture looks chunky and rough, with visible whole beans and no smooth paste.
Tip: Don't over-process; a puréed mixture makes gummy, pasty burgers.
Mix patty mixture
- Add the chopped kimchi, beaten egg, 2 tbsp gochujang, gochugaru, sesame seeds, scallions, garlic, soy sauce and sesame oil to the bowl.
- Mix with your hands or a sturdy spatula for about 1 minute until everything is evenly combined and the mixture sticks together when squeezed in your fist.
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Ready when: A handful pressed together holds its shape without crumbling or leaking liquid. If it's too wet, stir in 1 to 2 tbsp more oats.
Tip: The egg is raw in the mixture, so wash your hands after mixing and don't taste it before cooking.
Shape and chill patties
- Divide the mixture into 6 equal portions of about 150 g (a heaping ½ cup each).
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing firmly and smoothing the edges.
- Place on a parchment-lined baking sheet and refrigerate, uncovered, for at least 30 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: Wet your hands slightly to stop the mixture sticking while shaping.
Toast the buns
- Heat the skillet over medium heat for 1 minute.
- Working in batches, place the buns cut side down in the dry skillet and toast for 1 to 2 minutes until golden.
- Set aside, then wipe out the skillet with a paper towel.
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Ready when: Cut sides are golden brown and lightly crisp.
Fry first batch
- Heat 1½ tbsp of the oil in the skillet over medium heat for 1 to 2 minutes until it shimmers.
- Carefully add 3 patties, leaving space between them.
- Cook undisturbed for 4 to 5 minutes until the underside is deep brown and crisp.
- Flip gently with a wide spatula and cook another 4 minutes.
- Transfer to a plate.
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Ready when: Both sides are deep brown and crisp, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: Resist moving or pressing the patties early; they release from the pan once a crust forms. Lower the heat if the gochujang begins to burn.
Fry second batch
- Wipe out any burnt bits from the skillet.
- Heat the remaining 1½ tbsp oil over medium heat until shimmering, then cook the remaining 3 patties exactly as before: 4 to 5 minutes on the first side, 4 minutes on the second.
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Ready when: Deep brown, crisp crust on both sides; center reaches 160°F (71°C).
Assemble and serve
- Spread the gochujang mayo generously on the cut sides of both bun halves.
- Layer a lettuce leaf on each bottom bun, then a hot patty, a few cucumber slices and a little more sauce.
- Cap with the top buns and serve right away.
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Tip: Serve immediately so the crisp patty crust doesn't soften under the sauce.
Good to know
Tips
- Squeeze the kimchi much drier than you think necessary; excess moisture is the main cause of crumbly patties.
- Keep the heat at medium: gochujang and kimchi sugars brown quickly and can scorch on high heat.
- For extra crunch, press a light sprinkle of sesame seeds onto the outside of each patty before frying.
- Choose a mature, well-fermented kimchi for the most tang; very fresh kimchi tastes milder.
Make ahead
Shape the patties up to 24 hours ahead; stack between parchment sheets, cover and refrigerate. The gochujang mayo can be made up to 3 days ahead and kept covered in the fridge.
Storage & reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days; do not leave at room temperature more than 2 hours. Freeze cooked patties, separated by parchment, for up to 3 months. Reheat from the fridge in a skillet with a little oil over medium-low heat for 3 to 4 minutes per side. For frozen patties, thaw overnight in the fridge first, then reheat the same way until hot throughout (165°F / 74°C) and crisp. Store the sauce covered in the fridge up to 5 days.
Substitutions
- large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water (rest 5 minutes). Makes the patties vegan if you also use vegan mayonnaise; patties will be slightly more delicate, so handle gently.
- gochugaru (Korean chili flakes) → ½ tsp cayenne pepper or red pepper flakes. Cayenne is hotter and less fruity; start with the smaller amount.
- old-fashioned rolled oats → plain panko breadcrumbs, 1 cup (60 g). Gives a lighter, crispier texture; oats make a slightly chewier patty.
- gochujang → sriracha, 2 tsp. Gives a similar heat to the mayo but without the fermented sweetness.
