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Flavorful Gochujang Smash Burger Recipe with Crispy Edges

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A quick and bold smash burger infused with spicy-sweet Korean gochujang paste, featuring crispy caramelized edges and simple pantry ingredients for an unforgettable burger night.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 2 tablespoons gochujang paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil or neutral oil
  • 2 potato burger buns or brioche rolls
  • 2 tablespoons mayonnaise
  • 1 teaspoon sriracha (optional)
  • Pickled cucumbers or fresh lettuce for topping

Instructions

  1. In a mixing bowl, combine ground beef, gochujang paste, garlic powder, onion powder, salt, and black pepper. Mix gently without overworking the meat (about 5 minutes).
  2. Divide the mixture into 4 equal portions (about 4 ounces or 113g each) and roll each into a loose ball (3 minutes).
  3. Heat a cast iron skillet or griddle on medium-high heat and add 1 tablespoon of vegetable oil. Heat until a drop of water sizzles instantly (5 minutes).
  4. Place one beef ball on the hot skillet and press down firmly with a metal spatula until the patty is about 1/4-inch (6mm) thick. Hold pressure for 10 seconds, then release. Repeat with remaining patties, cooking 2-3 at a time (2-3 minutes per batch).
  5. Cook patties undisturbed for 2-3 minutes until edges are deeply browned and crispy. Flip gently and cook for another 1-2 minutes for medium doneness (total 5 minutes per patty).
  6. Slice buns and toast face down in the skillet until golden brown (about 1 minute). Spread mayo mixed with sriracha on the buns if desired (2 minutes).
  7. Assemble the burger by layering the patty on the bottom bun, adding pickled cucumbers or fresh lettuce, then topping with the bun. Press gently to hold together (2 minutes).

Notes

Use cold beef to retain juices and fat. Do not overwork the meat to keep patties tender. Press patties hard and fast for crispy edges. Cook in batches to avoid overcrowding the pan. Let patties rest 1-2 minutes before assembling. Toast buns while patties finish cooking. Avoid pressing patties after flipping to retain juices.

Nutrition

Keywords: gochujang smash burger, Korean burger, crispy edges, quick burger recipe, spicy burger, smash burger, easy dinner, Korean chili paste

Find it online: https://grubella.com/flavorful-gochujang-smash-burger-recipe-with-crispy-edges-easy-guide/