Kimchi Smash Burger with Gochujang Aioli

• •1.3 lb ground beef chuck (80/20 blend), divided into 8 equal balls
• •1.5 cup well-fermented napa cabbage kimchi, drained slightly and roughly chopped
• •2 teaspoon toasted sesame oil, divided
• •0.5 teaspoon granulated sugar
• •8 American cheese slices
• •4 brioche burger buns, split
• •2 tablespoon unsalted butter, softened
• •0.5 cup mayonnaise (Kewpie preferred)
• •2 tablespoon gochujang (Korean red pepper paste)
• •1 garlic clove, finely grated
• •1 teaspoon rice vinegar
• •1 teaspoon honey
• • to taste kosher salt
• • to taste freshly ground black pepper
• •2 stalks scallions, thinly sliced on a bias
• •1 tablespoon neutral cooking oil (like canola or avocado)

Instructions

1. 1

   Make the Gochujang Aioli: In a small bowl, whisk together the mayonnaise, gochujang, grated garlic, rice vinegar, honey, and 1 teaspoon of toasted sesame oil until smooth. Taste, adjust seasoning if needed, cover, and refrigerate until assembly.

2. 2

   Caramelize the Kimchi: Heat 1 teaspoon of toasted sesame oil in a skillet over medium-high heat. Add the chopped kimchi and granulated sugar. Sauté for 4 to 5 minutes until the kimchi softens, turns translucent around the edges, and develops caramelized patches. Transfer to a bowl and set aside.

3. 3

   Toast the Buns: Spread softened butter evenly on the cut sides of the brioche buns. Toast the buns on a preheated griddle or large cast-iron skillet over medium heat until golden brown and crisp, about 1 to 2 minutes. Set aside on a serving board.

4. 4

   Sear and Smash the Patties: Heat a heavy cast-iron skillet or flat-top griddle over high heat until lightly smoking. Lightly oil the surface. Place 2 to 4 chilled beef balls onto the hot surface, leaving plenty of room between them. Place a small square of parchment paper over a beef ball and firmly press down with a heavy burger press or flat metal spatula until the patty is very thin with lacy, jagged edges. Repeat with the remaining beef balls.

5. 5

   Season and Flip: Season the smashed patties generously with kosher salt and freshly cracked black pepper. Cook undisturbed for 2 minutes until deep brown, crispy crusts form underneath. Use a sharp metal spatula to scrape firmly under the patties and flip them over.

6. 6

   Melt the Cheese: Immediately place a slice of American cheese on top of each patty. Top 4 of the patties with a generous spoonful of warm caramelized kimchi. Stack a plain cheesy patty onto each kimchi-topped patty. Cook for an additional 1 minute until the cheese is fully melted.

7. 7

   Assemble: Generously spread the gochujang aioli on the top and bottom toasted buns. Place a double-patty stack onto each bottom bun, garnish with sliced fresh scallions, and crown with the top bun. Serve immediately while hot and juicy.

Chef's Tips

• 💡Keep the ground beef balls cold in the refrigerator until the exact moment they hit the smoking-hot skillet to ensure the juiciest interior with maximum edge crispiness.
• 💡Use a piece of parchment paper between your spatula/press and the meat to prevent the beef from sticking when you smash it paper-thin.
• 💡Sautéing the kimchi with a tiny pinch of sugar mellows out intense acidity and deepens the umami, preventing the burger from getting soggy.
• 💡American cheese is strongly recommended for its superior meltability and creamy contrast to the spicy, tangy kimchi.