You Gotta Have Seoul Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 lbs. ground chuck
1 C edamame, shelled and mashed lightly
3/4 C lightly packed cilantro, finely chopped
2 green onions, finely chopped
4 cloves garlic, minced or pressed
3 T soy sauce
2 T sesame oil
1 T sugar, granulated
2 t minced, fresh ginger
1/2 t kosher salt
1/2 t ground black pepper
2 C ketchup
1/2 C soy sauce
1/2 C brown sugar, lightly packed
3 T honey
1 t Dijon mustard
1 t onion powder
2 1/2 C prepared Korean Napa cabbage kim chee
4 plum tomatoes
6 Boston bibb lettuce leaves, sliced chiffonade style
1 English cucumber, peeled, grated and drained of excess water
2 t rice wine vinegar
1/2 C mayonaise
1/4 t cumin
3 T canola or vegetable oil
6 seeded hamburger buns



Preheat a gas grill to medium-high.

To make the patties, combine the chuck, edamame*, cilantro, green onions, garlic, soy sauce, sesame oil, sugar, ginger, salt and pepper in a large bowl, being careful not to overwork the meat mixture. Shape into 6 patties to fit your bun size. Cover and set aside.

To make the Korean barbeque glaze, combine the ketchup, soy sauce, brown sugar, honey, Dijon mustard, and onion powder in a medium-size, heavy anodized pot. Place on the grill and cook the mixture until a boil is realized. Cook 2-3 more minutes until the sauce is thickened. Remove from the grill and let cool.

Start the Kim chee topping by rough chopping the kim chee, along with the plum tomatoes. Combine and set aside to chill. Chiffonade the lettuce and set aside to chill.

The cooling cucumber sauce is made by peeling and grating the English cucumber over a bowl. Once grated, drain all water from the cucumber with your hands and some paper towels, if needed. To the dry cucumber, add the rice wine vinegar, mayonnaise and cumin. Let chill.
When the grill is ready, brush the grill rack with the oil. Place the patties on the rack, brush them with the Korean barbeque glaze liberally, cover, and cook them–turning once, about 5 to 7 minutes on each side for medium. Place the seeded buns, cut side down, on the outer edges of the rack to toast lightly during the last 1-2 minutes of grilling.
To assemble the burgers, place cucumber sauce on the bun bottom, followed by a glazed patty, and the kim chee topping, followed by the lettuce. Place cucumber sauce on the bun top, position on top and serve.
Makes 6 burgers