Korean-Inspired Kimchi Smash Burgers with Chili Crisp

These burgers combine the American smash-burger method with Korean-inspired kimchi toppings. Two small beef patties keep the burger easy to handle, while well-drained kimchi brings tang without soaking the bun. A scaled portion of Blackland's existing Spicy Chili Crisp Mayo is included here, with every sauce measurement supplied; this is not a bulgogi formulation.

About 4 double smash burgers, each made with two 2-ounce raw-beef portions, 3 tablespoons drained kimchi, and one-quarter of the sauce. Yield is approximate.

Allow about 40 minutes: 15 minutes to drain and chop kimchi, mix sauce, and portion beef, plus 25 minutes to heat one 12-inch skillet, toast buns, and cook four two-patty batches. Serve each burger as it is ready for the crispest edges; a larger griddle can shorten the batch time.

Ingredients

• 1 pound (454 g) 80% lean ground beef, kept cold
• 4 plain soft burger buns, about 3 1/2 inches (9 cm) across, split
• 3/4 cup (about 120 g) napa-cabbage kimchi, measured after draining, gently squeezing, and chopping
• 4 small green-leaf lettuce leaves (about 40 g), washed and thoroughly dried
• 4 thin slices mild cheddar cheese, about 3 ounces (85 g) total
• 1/2 teaspoon Diamond Crystal kosher salt, for the patties
• 1/4 teaspoon freshly ground black pepper, for the patties
• 1/4 cup (55 g) mayonnaise
• 2 tablespoons BLACKLAND Spicy Chili Crisp, divided
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon low-sodium soy sauce
• 1/4 teaspoon honey

Instructions

1. Put the kimchi in a strainer, gently squeeze out excess liquid, then chop and measure 3/4 cup. Keep the topping separate from raw-meat utensils. Stir the chili crisp to distribute its oil and solids. Mix the mayonnaise, 1 tablespoon chili crisp, lime juice, soy sauce, and honey; cover and refrigerate until assembly. Reserve the other tablespoon of crisp for finishing. Extra salt is unnecessary in this sauce because the kimchi and cheese already contribute salt.
2. Divide the cold beef into 8 loosely rounded portions of 2 ounces (about 57 g) each. Do not mix seasoning into the beef. Combine the measured salt and pepper in a small dish for seasoning all eight patties; return the beef to the refrigerator while preparing the buns.
3. Heat a 12-inch cast-iron or stainless-steel skillet over medium heat. Toast the bun cut sides in the dry pan in batches, about 1 to 2 minutes per batch, and set them near your serving plates. Increase the heat to medium-high and allow the pan to get hot, about 2 minutes. Have a sturdy flat metal spatula or burger press ready.
4. Place 2 beef portions well apart in the hot dry skillet. Immediately press each into a thin patty about 4 inches (10 cm) wide using the spatula or press; a small piece of parchment between the press and meat prevents sticking and must be removed before cooking continues. Distribute one-quarter of the salt-and-pepper mixture over these two patties. Smash only once, at the beginning.
5. Cook until the undersides develop a brown crust, about 1 1/2 to 2 minutes. Scrape firmly under each patty to lift the crust intact, flip, and cook the second sides for about 45 to 90 seconds or as needed. Insert a thin-tip thermometer sideways into each patty to confirm 160°F (71°C); do not judge safety by browned edges. Add 1 cheese slice to one patty near the end, then stack the other fully cooked patty on it.
6. Spread one-quarter of the mayo mixture across a toasted bun's cut sides. Add a lettuce leaf, the two-patty stack, and 3 tablespoons prepared kimchi. Spoon 3/4 teaspoon of the reserved crisp onto the kimchi and close the bun. Serve promptly.
7. Repeat with the remaining beef, seasoning, cheese, buns, sauce, lettuce, kimchi, and crisp for 4 burgers total. Carefully remove loose burned bits and excess pooled fat between batches, leaving only a thin film; give the pan a short reheating pause if the next batch does not sizzle immediately. Keep raw beef refrigerated until its batch. The four batches plus pan recovery take about 15 minutes after bun toasting and preheating.

Serving Suggestions

• Serve each burger as its batch finishes, with napkins and a separately prepared cucumber salad or potato side.
• Keep the kimchi layer modest and well drained so the thin patties and toasted bun remain the focus.

Optional Variations

• For a less fiery version, replace all 2 tablespoons Spicy Chili Crisp with the same amount of Original Chili Crisp and choose a mild kimchi. The finished heat still depends on the kimchi.
• For a burger without cheese, omit the 4 cheddar slices; retain the lettuce, sauce, and drained kimchi. Check the bun and other labels before describing the result as dairy-free.

Storage & Make-Ahead

These burgers are best assembled and eaten immediately. Refrigerate cooked patties, mayo, and prepared toppings separately in covered shallow containers at 40°F (4°C) or below within 2 hours, or 1 hour above 90°F (32°C). Use within 3 days; do not keep raw beef portions more than 1 to 2 days before cooking.

Reheat cooked patties to 165°F (74°C), then place in freshly toasted buns with chilled toppings and sauce. The edges will be less crisp after storage. Store the original kimchi container according to its label; its shelf life does not extend the storage time of an assembled burger.

Contains wheat in standard buns and soy sauce, soy in soy sauce, egg in standard mayonnaise, and milk in cheddar. Kimchi can contain fish sauce or anchovy, shrimp or other shellfish, soy, and wheat; read its complete ingredients before serving. Buns may contain sesame, milk, or egg. Check every packaged ingredient and the chili-crisp label for relevant allergen and cross-contact information.

The 2 tablespoons of Spicy Chili Crisp are divided between mayo and a small finishing spoonful on each burger. The product is rated 4/5; finished-dish heat is estimated hot and also depends on the kimchi. Stir the crisp before taking both portions.

More from the BLACKLAND kitchen: Spicy Chili Crisp Mayo or Original Chili Crisp Crispy Smashed Potatoes.