Best 4 Krazy Korean Burgers Recipes

In the realm of culinary creations, there exists a burger that tantalizes taste buds with its unique blend of flavors and textures: the Krazy Korean Burger. This mouthwatering masterpiece seamlessly merges the bold and spicy essence of Korean cuisine with the classic comfort of an American burger. Get ready to embark on a flavor journey like no other as we uncover the secrets behind crafting the perfect Krazy Korean Burger, turning your taste buds into ardent fans of this extraordinary culinary delight.

Let's cook with our recipes!

KOREAN-INSPIRED BURGERS

Korean-Inspired Burgers image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 burgers

Number Of Ingredients 23

Ingredients

One 3-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, chopped to a paste
1 1/2 cups soy sauce
1/4 cup thinly sliced green onions
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1 1/2 pounds ground pork
2 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
4 brioche buns, split
Fresh cilantro leaves, for serving
1/2 head red cabbage, thinly sliced
1/2 head Napa cabbage, thinly sliced
1/2 large carrot, finely grated
1/2 cup thinly sliced green onions
1/4 cup chopped cilantro leaves
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1/4 cup reserved marinade
Kosher salt and freshly ground black pepper
1 tablespoon gochujang
1 tablespoon orange juice
1 tablespoon honey

Steps:

Preheat the oven to 400 degrees F.
For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.

KOREAN HAMBURGERS

Korean Hamburgers image

Yes, it is one TABLESPOON of minced garlic! These are absolutely wonderful. Serve on a bun with teriyaki sauce..... -------------- If freezing in advance, you might want to lessen the garlic just a little as the flavor intensifies. Unless you're like me and LOVE the taste!

Provided by wildheart

Categories Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
4 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame seeds
1 tablespoon vegetable oil
3 tablespoons chopped green onions
1 tablespoon minced garlic
1 dash black pepper

Steps:

Mix thoroughly.
Shape into 4 patties.
Grill or fry as usual.
To use in once a month cooking or stocking up:.
To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil.
To cook: Grill or fry from frozen until done.

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES

Korean Cheeseburgers With Sesame-Cucumber Pickles image

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

Provided by Kay Chun

Categories burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons distilled white vinegar
Kosher salt and black pepper
2 tablespoons plus 1 teaspoon turbinado sugar
2 large Persian cucumbers, sliced 1/8-inch-thick
1/4 cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
1/2 cup mayonnaise
2 1/2 teaspoons roasted sesame oil
1 1/2 pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving

Steps:

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.
Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 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.
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 remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
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.

KOREAN FRIED CHICKEN BURGERS

Korean fried chicken burgers image

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Snack, Supper, Treat

Time 50m

Yield Makes 4

Number Of Ingredients 20

Ingredients

4 skinless boneless chicken thighs fillets
large piece of ginger , finely grated
100g cornflour
vegetable oil , for frying
6 tbsp dark brown sugar
2 tbsp Korean chilli paste (gochujang) - see tip
2 tbsp soy sauce
2 large garlic cloves , crushed
small piece ginger , grated
2 tsp sesame oil
½ white cabbage , finely sliced
1 mooli , shredded into thin strips
4 spring onions , finely sliced
small piece ginger , grated
1 tsp golden caster sugar
1 garlic clove , crushed
2 tbsp mayonnaise
pinch of hot chilli powder
1 Little Gem lettuce , divided into leaves
4 brioche or sesame seed burger buns , split and lightly toasted

Steps:

Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

Tips:

Choose high-quality ground beef: The quality of the beef will greatly impact the flavor of your burgers. Look for ground beef that is at least 80% lean and made from chuck, sirloin, or brisket.
Season the beef well: Don't be afraid to season your beef liberally. A good rule of thumb is to use 1 teaspoon of salt and 1/2 teaspoon of black pepper per pound of beef.
Form the patties gently: When forming the patties, handle the beef gently to avoid compacting it. This will help keep the burgers juicy.
Cook the burgers over medium-high heat: This will help create a nice crust on the outside of the burgers while keeping the inside juicy.
Don't overcook the burgers: Overcooked burgers are dry and tough. Cook the burgers to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Use a variety of toppings: The possibilities are endless when it comes to toppings for Korean burgers. Some popular choices include kimchi, gochujang, fried eggs, bacon, and cheese.

Conclusion:

Korean burgers are a delicious and unique twist on the classic burger. By following these tips, you can make Korean burgers that are juicy, flavorful, and packed with your favorite toppings.