Why This Recipe Works

We’ve brought the robust, savory-sweet flavors of Korean barbecued beef short ribs, known as kalbi, to burgers. Instead of making patties from plain ground beef, we mix in some of the key ingredients in a kalbi marinade—grated onion, garlic, soy sauce, and sugar. Besides contributing lots of savory allium flavor to the burgers, the little bits of onion break up the ground meat, keeping it tender as we sear it hard over medium-high heat. We slather the burger buns with mayonnaise spiked with pungent, spicy ssamjang, a fermented bean paste that’s often used as a dipping sauce for Korean barbecued meats.

Before You Begin

Ssamjang, a spicy fermented bean paste that’s used as a dipping sauce for Korean barbecued meats, can be found at Korean and other Asian markets and online. A sturdy hamburger bun, such as brioche, works best here. Kimchi makes a crunchy, refreshing side (alternatively, tuck a little in each burger).

Instructions

Slice four ⅛-inch-thick rounds from 1 peeled red onion and set aside for garnish. Grate remaining onion into large bowl and drain off any liquid. Stir in 3 tablespoons soy sauce, 4 minced garlic cloves, and 4 teaspoons sugar until sugar is fully dissolved.

Add 1½ pounds ground beef to onion mixture and mix gently until thoroughly combined. Gently shape into four ¾-inch-thick patties, about 4½ inches in diameter. Using thumb, make 1-inch-wide by ½-inch-deep depression in center of each patty.

Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and meat registers 130 to 135 degrees (for medium), 5 to 6 minutes per side. Transfer burgers to plate and tent loosely with aluminum foil.

Combine ¼ cup mayonnaise and 2 tablespoons ssamjang in small bowl. Build burgers among 4 toasted hamburger buns. Spread bun bottoms with ssamjang mixture followed by green leaf lettuce, reserved sliced onion, burgers, then bun top. Serve.