“The Seoul-man” Korean Inspired Burger


The Patties:

  • 500g (1lb) of lean beef mince or ground beef
  • 1 onion, diced
  • ½ teaspoon grated ginger
  • 2 cloves pressed garlic
  • Olive Oil
  • 1 egg, lightly beaten
  • Sea Salt
  • Black Pepper

The Korean-style BBQ glaze:

  • 180 ml (3/4 cup) of dark soy sauce
  • 2 teaspoons of sesame oil
  • 1 teaspoon grated ginger
  • 2 teaspoons of chilli flakes (or to taste)
  • 3 cloves of pressed garlic
  • ½ teaspoon of black pepper
  • 2 tablespoons of honey

The Toppings:

Kimchi (this is available in the world food section of some major super market chains, or in Oriental Super Markets. If you’d like to try making your own Kimchi you can find a recipe: here)

The Buns:

The choice of buns is down to you (we’re fans of Brioche Buns ourselves).


The Patties

  1. Heat the oil in a skillet on a medium heat and add the onions. Once soft, remove from heat and leave to cool.
  2. Place the beef into a large bowl and ensure it is broken up enough to mix in the other ingredients.
  3. Add the onion, ginger, garlic, black pepper and sea salt, and mix thoroughly.
  4. Add the egg and mix again.
  5. Roll the mixture into roughly even sized balls and place them on a flat tray. Flatten them out into the size and thickness of the desired patties (TOP TIP: Use cookie cutters as moulds to help get uniform size and thickness).
  6. If the patties are more than an inch thick, press your thumb into the middle to make a small dip. This will reduce the likelihood of the burgers ending up too fat in the middle when cooking.
  7. Place the tray in the fridge for about an hour so that they stiffen (If you’ve been using cookie cutters and moulds, and you have enough of the right size leaving them around the patties as moulds will help this process). Remove from the fridge about half an hour before cooking as you want the meat to be room temperature.

Korean-style BBQ Glaze

  1. Place all ingredients except for the honey in a small saucepan and whisk it together. Place over a medium heat and simmer until the sauce becomes glossy. Add the honey and remove from the heat.


  1. Make sure your buns are buttered and before you start cooking. Throughout the cooking process you’ll be placing them on the BBQ or in your grill pan for about a minute to toast them.
  2. Either get your BBQ hot, or heat your Typhoon Cast Iron Grill Pan. Once hot, place the patties in the pan.
  3. After about 5 minutes, flip the patties.
  4. After another 5 minutes, the burgers should be ready! Glaze them with the sauce (you can just dip them straight in the pan. If you have any left, feel free to bottle it or put it in a jar to save for another occasion) and place them on the buns. Top with the Kimchi (NOTE: Kimchi comes in a variety of flavours and intensities. Try it before putting in your burger and decide how much you’d like).