Smash Burgers with Kimchi Mayo recipe

David

The heart behind Homestyle Cooks

My family are self-proclaimed burger aficionados, and we’ve tried every imaginable patty, topping, and bun combination under the sun. But nothing, and I mean absolutely nothing, prepared us for the explosion of flavor that came from these Smash Burgers with Kimchi Mayo. The crispy, caramelized edges of the smashed patty, the juicy, savory beef within, all perfectly complemented by the creamy, spicy, tangy kick of the homemade kimchi mayo – it was a symphony of textures and tastes. Even my pickiest eater, who usually shies away from anything remotely “spicy,” devoured two of these in record time. Let me tell you, this isn’t just another burger recipe; it’s a flavor adventure that will redefine your burger game forever. Get ready to experience burger bliss!

Ingredients

This recipe is broken down into two key components: the smash burgers themselves and the star of the show, the kimchi mayo. Gather these ingredients to embark on your flavor journey:

For the Smash Burgers:

1.5 lbs Ground Beef (80/20 blend recommended): The fat content is crucial for juicy and flavorful smash burgers. 80/20 ground beef provides the perfect balance of flavor and texture. You can also use a blend of ground chuck and ground sirloin for a richer taste.
4 Burger Buns: Choose your favorite burger buns. Brioche buns are a classic choice for their soft and slightly sweet flavor, but potato buns, sesame seed buns, or even pretzel buns would work beautifully. Ensure they are sturdy enough to hold the juicy burger and toppings.
4 slices American Cheese (or your cheese of choice): American cheese is a classic for smash burgers because of its meltability and mild flavor that complements the beef without overpowering it. However, feel free to experiment with other cheeses like cheddar, pepper jack, provolone, or even a smoky gouda for a different flavor profile.
1 tablespoon Olive Oil or Butter: For greasing your griddle or skillet. Olive oil is a healthy option, while butter adds richness and flavor.
Salt and Black Pepper: Freshly ground black pepper and kosher salt are essential for seasoning the beef.
Optional Toppings:
- Pickled Onions or Red Onions (thinly sliced): Adds a tangy and sharp contrast to the richness of the burger.
- Lettuce: Provides a fresh and crisp element.
- Tomato slices: Adds juiciness and acidity.
- Pickles: For extra tang and crunch.
- Crispy Bacon: Because bacon makes everything better!

For the Kimchi Mayo:

1/2 cup Mayonnaise: Use a good quality mayonnaise. Full-fat mayonnaise will provide the best flavor and texture. You can also use avocado mayo or vegan mayo for dietary preferences.
1/4 cup Kimchi (well-drained and finely chopped): Kimchi is fermented Korean cabbage with a spicy, tangy, and umami-rich flavor. Choose a kimchi that you enjoy. For a milder flavor, use white kimchi or less spicy varieties. Make sure to drain it well to prevent the mayo from becoming watery. Finely chopping the kimchi ensures it distributes evenly throughout the mayo.
1 tablespoon Kimchi Juice (optional, for extra flavor and spice): This is the liquid from the kimchi jar. It adds an extra layer of kimchi flavor and spice. Use it sparingly if you are sensitive to spice.
1 teaspoon Soy Sauce (or Tamari for gluten-free): Soy sauce adds depth and umami to the mayo, enhancing the savory notes. Tamari is a gluten-free alternative.
1 teaspoon Rice Vinegar (or Apple Cider Vinegar): Vinegar balances the richness of the mayo and adds a touch of acidity that complements the kimchi. Rice vinegar is milder, while apple cider vinegar adds a slightly fruity tang.
1/2 teaspoon Sesame Oil: Toasted sesame oil adds a nutty and aromatic flavor that is characteristic of Asian cuisine and pairs perfectly with kimchi.
1/4 teaspoon Garlic Powder (or 1 clove minced garlic): Garlic powder provides a subtle garlic flavor. Freshly minced garlic will give a stronger, more pungent garlic flavor.
Pinch of Sugar (optional, to balance flavors): A tiny pinch of sugar can help balance the acidity and spice, rounding out the flavors of the kimchi mayo.
Optional: Sriracha or Gochujang (for extra heat): If you want to kick up the spice level, add a dash of sriracha or gochujang (Korean chili paste). Start with a small amount and adjust to your taste.

Instructions

Follow these step-by-step instructions to create restaurant-quality Smash Burgers with Kimchi Mayo right in your own kitchen:

1. Prepare the Kimchi Mayo (Ahead of Time):

In a small bowl, combine the mayonnaise, finely chopped kimchi, kimchi juice (if using), soy sauce (or tamari), rice vinegar (or apple cider vinegar), sesame oil, garlic powder (or minced garlic), and sugar (if using).
Stir well to combine all ingredients thoroughly.
Taste and adjust seasonings to your preference. You can add more kimchi juice, sriracha, or gochujang for extra spice, or a touch more vinegar for tanginess.
Cover the bowl and refrigerate the kimchi mayo for at least 30 minutes to allow the flavors to meld together. Ideally, let it sit for an hour or even overnight for the best flavor development. The longer it sits, the more the kimchi flavor will infuse into the mayo.

2. Prepare the Burger Patties:

Gently divide the ground beef into 4 equal portions (approximately 6 ounces each).
Loosely form each portion into a ball. Do not overwork the meat, as this can make the burgers tough. The looser the meat, the more tender the smash burger will be.
Season each ball generously with salt and freshly ground black pepper on all sides. Don’t be shy with the seasoning – this is crucial for flavorful smash burgers.

3. Prepare Your Griddle or Skillet:

Heat a large cast iron griddle or a heavy-bottomed skillet over medium-high heat. Cast iron is ideal for smash burgers because it retains heat well and provides even cooking.
Once the griddle or skillet is hot, add the olive oil or butter and let it melt and coat the surface evenly. You want the surface to be shimmering hot, but not smoking.

4. Smash the Burgers:

Place two seasoned beef balls onto the hot griddle or skillet, leaving space between them.
Immediately use a stiff, flat spatula (a burger press or a sturdy metal spatula works best) to smash each ball down firmly and as thinly as possible, aiming for about 1/4 inch thickness. The key to smash burgers is to get them incredibly thin and maximize surface area for browning and crispy edges.
Hold the spatula firmly and press down hard for about 10-15 seconds to ensure maximum smashing and contact with the hot surface.

5. Cook the Burgers:

Cook the smashed burgers for 2-3 minutes per side. You will see the edges start to crisp up and brown beautifully. Listen for the sizzle – that’s the sound of delicious caramelization happening.
Flip the burgers using your spatula. They should be nicely browned and crispy on the first side.
Immediately place a slice of cheese on top of each burger patty.
Continue cooking for another 1-2 minutes, or until the cheese is melted and gooey and the burgers are cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 135-140°F (57-60°C); and for medium-well, 140-145°F (60-63°C). Use a meat thermometer to ensure accuracy.

6. Toast the Burger Buns (Optional but Recommended):

While the burgers are cooking and cheese is melting, lightly butter the cut sides of the burger buns.
Place the buns cut-side down on the griddle or skillet (or in a separate pan) and toast for 1-2 minutes, or until golden brown and slightly crispy. Toasting the buns adds texture and prevents them from getting soggy from the juicy burger and mayo.

7. Assemble the Smash Burgers:

Spread a generous amount of the prepared kimchi mayo on both the top and bottom buns. Don’t be shy with the mayo – it’s the flavor bomb that ties everything together!
Place a cheeseburger patty on the bottom bun.
Add your desired toppings, such as pickled onions, lettuce, tomato slices, pickles, or bacon.
Top with the other half of the bun and serve immediately.

8. Repeat for Remaining Burgers:

Repeat steps 4-7 to cook and assemble the remaining smash burgers. Serve them hot and enjoy the explosion of flavor!

Nutrition Facts (Per Serving)

Please note that these are estimated nutrition facts and can vary based on specific ingredients used, portion sizes, and toppings. These estimations are based on using 80/20 ground beef, American cheese, brioche buns, and the kimchi mayo recipe as described. Adding extra toppings will further alter the nutritional values.

Serving Size: 1 Smash Burger

Approximate Calories per Serving: 650-750 calories

Protein: 35-45g
Fat: 45-55g (Saturated Fat: 20-25g)
Carbohydrates: 30-40g
Fiber: 2-3g
Sugar: 5-7g
Sodium: 800-1000mg (can be higher depending on kimchi and cheese)

Important Note: This recipe is relatively high in calories and fat due to the ground beef, mayonnaise, and cheese. To make it lighter, you can consider using leaner ground beef, reducing the amount of mayonnaise, using low-fat cheese, or opting for whole wheat buns. Enjoy in moderation as part of a balanced diet.

Preparation Time

This recipe is relatively quick to prepare, making it perfect for a weeknight meal or a weekend cookout.

Prep Time: 20 minutes (includes chopping kimchi and making kimchi mayo)
Cook Time: 15 minutes (for 4 burgers)
Total Time: 35 minutes

Make-Ahead Tip: The kimchi mayo can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great way to save time on the day you plan to make the burgers.

How to Serve

These Smash Burgers with Kimchi Mayo are delicious on their own, but they become a complete meal when paired with the right sides and drinks. Here are some serving suggestions to elevate your burger experience:

Classic Sides:

Crispy French Fries: A quintessential burger companion. Choose thick-cut fries, skinny fries, or even sweet potato fries for variety.
Onion Rings: The crispy, battered sweetness of onion rings complements the savory burger perfectly.
Potato Chips: A simple and satisfying side for a casual burger night. Kettle chips or flavored chips add extra crunch and flavor.
Coleslaw: A creamy or vinegar-based coleslaw provides a cool and refreshing contrast to the rich burger.

Fresh & Healthy Sides:

Side Salad: A light and refreshing green salad with a vinaigrette dressing balances the richness of the burger.
Cucumber Salad: A cool and crisp cucumber salad with vinegar and herbs is a refreshing counterpoint.
Grilled Corn on the Cob: Perfect for summer barbecues, grilled corn adds a touch of sweetness and smoky flavor.
Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts offer a healthy and flavorful side dish.

Drinks to Pair:

Iced Cold Beer: A classic pairing for burgers. IPAs, lagers, or pilsners work well.
Soda: Cola, root beer, or lemon-lime soda are refreshing and complement the flavors of the burger.
Iced Tea: Unsweetened or lightly sweetened iced tea is a refreshing and less caloric option.
Sparkling Water with Lemon or Lime: A light and bubbly option that cleanses the palate.
Milkshake: For a truly indulgent experience, pair your burger with a creamy milkshake (vanilla, chocolate, or even a kimchi-inspired spicy milkshake for the adventurous!).

Presentation Ideas:

Serve on Plates or Baskets: Present the burgers on individual plates for a more formal setting, or use lined baskets for a casual, diner-style feel.
Garnish with Fresh Herbs: A sprig of parsley or cilantro on top of the burger adds a touch of freshness and visual appeal.
Arrange Sides Attractively: Plate your chosen sides alongside the burger in an appealing manner.
Offer Condiments: Even though the kimchi mayo is the star, you can still offer extra condiments like ketchup, mustard, hot sauce, or extra kimchi on the side for those who like to customize their burgers.

Additional Tips for Perfect Smash Burgers with Kimchi Mayo

Elevate your Smash Burger game with these helpful tips and tricks:

1. Use Cold Ground Beef: Start with very cold ground beef straight from the refrigerator. Cold beef smashes more effectively and helps prevent the fat from rendering out too quickly before the patties are browned. This ensures juicier burgers. Don’t let the beef warm up too much before smashing.
2. Invest in a Sturdy Spatula (or Burger Press): A thin, flimsy spatula won’t cut it for smash burgers. You need a stiff, flat spatula or a dedicated burger press to apply enough pressure to smash the patties thin. A metal spatula with a straight edge is ideal for scraping up the crispy bits from the griddle as well.
3. Don’t Overcrowd the Griddle: Cook the burgers in batches if necessary to avoid overcrowding the griddle or skillet. Overcrowding can lower the temperature of the cooking surface and prevent proper browning and crisping. Give each burger patty space to sizzle and caramelize.
4. Experiment with Kimchi Variations: While classic kimchi is fantastic, don’t be afraid to experiment with different types of kimchi in your mayo. White kimchi (baek kimchi) offers a milder, less spicy flavor. Cucumber kimchi (oi kimchi) adds a refreshing crunch. Radish kimchi (kakdugi) brings a different texture and flavor profile.
5. Customize Your Mayo: The kimchi mayo is a versatile base. Adjust the spice level to your liking by adding more or less kimchi juice, sriracha, or gochujang. For a richer flavor, try using roasted garlic mayo as the base. You can also add other flavor enhancers like a squeeze of lime juice, a dash of fish sauce (for extra umami), or a sprinkle of toasted sesame seeds.

FAQ – Frequently Asked Questions

Got questions about making Smash Burgers with Kimchi Mayo? Here are answers to some common queries:

Q1: Can I use leaner ground beef for smash burgers?

A: While you can use leaner ground beef, the higher fat content of 80/20 blend is highly recommended for smash burgers. The fat renders out during cooking, contributing to the crispy edges, juicy interior, and overall flavor. Leaner beef may result in drier burgers. If you do use leaner beef, consider adding a touch of butter or oil to the patties before smashing to help with browning and moisture.

Q2: I don’t like spicy food. Can I still make kimchi mayo?

A: Absolutely! You can easily adjust the spice level of the kimchi mayo. Use a milder kimchi variety, like white kimchi, which is less spicy. Reduce or omit the kimchi juice and any added chili paste (sriracha or gochujang). You can also add a touch of sweetness to balance the spice, like a little honey or maple syrup. Start with a small amount of kimchi and taste as you go, adding more until you reach your desired spice level.

Q3: Can I make these burgers indoors if I don’t have a griddle?

A: Yes, you can definitely make smash burgers indoors using a heavy-bottomed skillet, preferably cast iron. Cast iron skillets retain heat well and provide even cooking, which is essential for smash burgers. Ensure your skillet is well-heated before smashing the patties. Good ventilation is recommended as smash burgers can produce some smoke due to the high heat and fat rendering.

Q4: Can I prepare the smash burger patties ahead of time?

A: It’s best to form and season the burger balls just before cooking for optimal texture. However, you can portion the ground beef into balls ahead of time and store them in the refrigerator until you are ready to cook. Avoid smashing the patties in advance, as they are best when smashed and cooked immediately for maximum crispiness.

Q5: What are some vegetarian or vegan alternatives to the beef patties?

A: For vegetarian smash burgers, you can use plant-based burger patties like Beyond Meat or Impossible Burger. These patties smash and brown similarly to beef and offer a satisfying meaty texture. For a vegan option, ensure your burger buns and cheese are also vegan-friendly. You can also explore using portobello mushroom caps as a base for a vegetarian “smash” burger. Marinate and grill the mushroom caps, then top with the kimchi mayo and your favorite vegan cheese and toppings.