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Korean-Inspired Loaded Burgers with Kimchi Slaw

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Equipment

Ingredients

Prep Time: 25 minutes / Cooking Time: 6 minutes

    For the Burgers:

    • 1 tablespoon brown sugar
    • 2 tablespoons soy sauce
    • ¼ cup gochujang chili paste
    • 2 cloves garlic crushed
    • 2 teaspoons finely grated ginger
    • 1.5 pounds ground beef
    • 1 egg
    • ¾ cup dry bread crumbs
    • 2 tablespoons barbecue sauce of your choice
    • Cooking spray
    • 4 slices cheddar cheese
    • 4 large brioche buns
    • ⅛ cup mayonnaise

    For the Kimchi Slaw:

    • ¼ cup finely shredded kimchi
    • 2 teaspoons rice wine vinegar
    • 2 teaspoons vegetable oil
    • 2 teaspoons sesame oil
    • 2 cups shredded cabbage you can use a mix of red and Napa cabbage
    • ⅛ cup fresh mint leaves

    Instructions

    • Preheat your 5- or 6-quart air fryer to 350˚F for 3 minutes.
    • In a bowl, combine brown sugar, soy sauce, all but 1 teaspoon of the chili paste, crushed garlic, and grated ginger.
    • Add the ground beef, egg, and bread crumbs to the mixture.
    • Combine everything well.
    • Shape the mixture into four patties, making sure they are the same size as the brioche buns and will fit in the air fryer basket.
    • Brush each patty with barbecue sauce.
    • Carefully pull out the air fryer pan and basket.
    • Spray the basket with cooking spray, then place the patties in the basket.
    • Slide the pan and basket back into the appliance.
    • Keep the temperature set at 350˚F and set the timer for 6 minutes.
    • Cook the burgers, turning them halfway through the cooking time, until they are cooked through.
    • Top each burger with a slice of cheddar cheese.
    • Slide the pan and basket back into the appliance, but turn it off.
    • Leave the patties for 1 minute for the cheddar to melt.
    • While the burgers are cooking, make the Kimchi Slaw.
    • In a large bowl, combine the finely shredded kimchi, rice wine vinegar, vegetable oil, and sesame oil.
    • Add the shredded cabbage and fresh mint leaves to the bowl, then toss to combine.
    • To serve, split and toast the brioche buns.
    • Spread the base of each bun with the combined mayonnaise and the remaining 1 teaspoon of chili paste.
    • Top with the cooked patties, kimchi slaw, and the bun tops.

    Notes / Tips / Wine Advice:

    Gochujang is a Korean fermented red chili paste available in larger supermarkets and Asian food stores. If you prefer, you can substitute it with your favorite chili sauce, adjusting the amount to your heat tolerance.
    Feel free to use any cabbage mix you like for the slaw, including coleslaw mixes.
    You can prepare the burger patties up to the end of step 2 a day ahead and refrigerate them until needed.
    Enjoy these loaded Korean-inspired burgers with a zesty kick from the kimchi slaw!
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    Course Airfryer / Beef
    Cuisine Korean