Korean Ganjang Beef Burgers with Shiitake Mushrooms

Steps

1. 1

   Marinate the beef

   • In a medium bowl, combine the cold ground beef, soy sauce, 1 tablespoon of the toasted sesame oil, minced garlic, minced ginger, and black pepper.
   • Mix gently with your hands until just combined—do not overmix, as this will make the patties tough.
   • Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the beef to stay cold.

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   Ready when: Mixture is evenly combined with visible garlic and ginger throughout

   Tip: Avoid overworking the meat; handle it as little as possible to keep patties tender

2. 2

   Cook the mushroomsOven 400°F / 205°C

   • Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat (about 400°F/200°C).
   • Add the halved or quartered shiitake mushrooms and cook, stirring occasionally, for 6–8 minutes until they release their moisture and begin to caramelize on the edges.
   • Add the scallion whites, brown sugar, and a pinch of salt.
   • Continue cooking for 2 more minutes, stirring gently, until the mushrooms are deeply golden and the liquid has mostly evaporated.
   • Transfer to a plate and set aside.

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   Ready when: Mushrooms are deeply caramelized and any liquid has mostly evaporated

   Tip: Don't stir the mushrooms constantly; let them rest on the heat to develop color and umami depth

3. 3

   Form the patties

   • Remove the marinated beef from the refrigerator.
   • Divide it into 4 equal portions (about 4 oz/140 g each).
   • Gently form each portion into a patty about ¾ inch thick and 3½ inches wide, leaving a slight dimple in the center with your thumb.
   • This prevents the burger from puffing up as it cooks.
   • Do not compress the meat too firmly.

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   Ready when: Four evenly-sized patties with a thumbprint indent in the center of each

   Tip: Keep your hands cold and work quickly; a gentle touch makes for a tender burger

4. 4

   Sear the burgersOven 160°F / 70°C

   • Return the skillet to medium-high heat and add the remaining 0.5 tablespoon of vegetable oil.
   • Once shimmering, carefully place the four patties into the skillet without moving them for 3–4 minutes.
   • You should hear a strong sizzle; this is the Maillard reaction developing a flavorful crust.
   • Flip each patty once and cook for another 2–3 minutes for medium doneness (internal temperature of 160°F/71°C for food safety with ground beef).
   • Don't press down on the burgers—this squeezes out juices and dries them out.

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   Ready when: Deep brown crust on both sides; internal temperature reaches 160°F (71°C)

   Tip: Flip only once to develop a proper brown crust without losing moisture

5. 5

   Toast the buns

   • In the same skillet (off heat or over low heat), place the burger buns cut-side down for 1–2 minutes until lightly golden and fragrant.
   • This prevents soggy buns and adds texture.

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   Ready when: Buns are light golden brown with a slight crunch

   Tip: Watch closely; buns toast quickly and can burn in seconds

6. 6

   Make quick-pickled cucumber (optional)

   • In a small bowl, combine the sliced English cucumber with the rice vinegar, a pinch of salt, and a small pinch of sugar.
   • Toss gently and let sit for 5 minutes while you assemble the burgers.
   • This adds a bright, palate-cleansing crunch.

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   Ready when: Cucumber slices are slightly translucent and taste tangy

   Tip: Prepare this while the burgers rest; it's a classic Korean banchan-style accompaniment

7. 7

   Assemble the burgers

   • Spread a thin layer of gochujang mayo on both halves of each toasted bun (if using).
   • Place a seared patty on the bottom bun.
   • Top generously with the caramelized shiitake mushrooms and their pan juices.
   • Finish with the reserved scallion greens and quick-pickled cucumber slices (if using).
   • Cap with the top bun and serve immediately.

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   Ready when: Burgers are stacked with toppings in place and ready to eat

   Tip: Layer the mushrooms while still warm so they slightly warm the lettuce and bun; this deepens flavors