Lately, I’ve been making an effort to eat more fermented foods, and I have completely fallen in love with the bold, tangy flavor of kimchi. It’s packed with probiotics, and it instantly elevates just about anything—especially burgers!
Burgers are an inexpensive staple in our household, but I’ll be honest… plain burgers get boring fast. So I decided to switch it up by making Kimchi Burgers—and I’m so glad I did! These juicy, flavorful burgers are mixed with finely chopped kimchi, topped with a runny egg, and finished off with a spicy kimchi mayo that’s good enough to eat with a spoon.
Why You’ll Love These Kimchi Burgers
- Great way to add fermented foods to your diet
- Bold, savory, spicy flavor
- Simple ingredients, budget-friendly
- Great for backyard grilling or weeknight dinner
- Pairs perfectly with my Feta Avocado Cucumber Salad
Ingredients
For the burgers (makes 2):
- 10 oz grass-fed ground beef
- 1 egg
- 1/3 cup kimchi, drained and finely chopped (reserve the juice!)
- 1/3 cup breadcrumbs (homemade or Italian-style)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
For the kimchi mayo:
- 2 tsp reserved kimchi juice
- 1/4 cup mayo
- 1 tsp chili crunch
Toppings:
- 2 fried eggs (over easy)
- Extra kimchi
- 2 slices cheddar cheese
- 2 sourdough discard burger buns
How to Make Kimchi Burgers
- Mix the burger ingredients: In a medium bowl, combine ground beef, egg, finely chopped kimchi, breadcrumbs, pepper, and garlic powder. Mix gently until just combined. Don’t overmix—this can make your burgers dense.
- Shape and chill: Form into two equal-sized patties. Place on a plate, cover, and refrigerate for at least 20 minutes. This helps them hold together on the grill.
- Make the kimchi mayo: Stir together mayo, kimchi juice, and chili crunch in a small bowl. Taste and adjust heat if needed. Set aside.
- Grill the burgers: Preheat your grill (or grill pan) to high heat. Grill patties for about 4 minutes per side. In the last minute, add a slice of cheddar to each patty and close the grill to melt.
- Fry the eggs: While the burgers are cooking, heat a little oil in a small skillet over medium heat. Crack in an egg and let cook for 2–3 minutes, until the whites are set but the yolk is still runny. You can cover the pan for the last 30 seconds to help the whites set.
Assemble the Ultimate Kimchi Burger
- Toast your sourdough discard buns if desired.
- Spread kimchi mayo on the top and bottom buns.
- Add the grilled burger with melty cheddar.
- Top with a fried egg, extra kimchi, and more mayo if you like.
- Close the bun and enjoy!
What to Serve with Kimchi Burgers
I love to serve these with a fresh side like my feta avocado cucumber salad. It balances out the richness of the burger and keeps things light and summery.
You could also serve with:
- Grilled corn on the cob
- Crispy sweet potato fries
- A simple Asian-style slaw
Tips and Variations
- Swap the cheddar for pepper jack or a dairy-free option if needed
- Use store-bought buns or gluten-free buns if sourdough isn’t your thing
- Add sliced avocado for an extra creamy element
- Want it spicier? Stir a little sriracha into the kimchi mayo
Why Kimchi Belongs in Your Burger
Adding kimchi to burgers isn’t just about flavor—it’s about gut health, too. Fermented foods like kimchi support digestion, immunity, and overall health. And when mixed into a burger, it brings that irresistible umami punch.
Final Thoughts
Whether you’re looking to add more fermented foods to your diet or just want to take your burger night to the next level, these Kimchi Burgers are a fun, flavorful twist on a classic. The spicy tang of kimchi, creamy mayo, and runny egg on a sourdough bun? Absolute perfection.
Inspiration for this recipe came from Sugar Yums—I loved the idea and gave it my own spin using what I had on hand.
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Flavor-Packed Kimchi Burgers (with Homemade Kimchi Mayo!)
- Total Time: 20 minutes
- Yield: 2 1x
Description
These juicy Kimchi Burgers are bursting with flavor from fermented kimchi, melty cheddar cheese, spicy kimchi mayo, and a perfectly runny fried egg—all piled onto a sourdough bun. They’re a fun, budget-friendly twist on burger night and a delicious way to add more gut-friendly fermented foods to your meals.
Ingredients
For the burgers:
-
10 oz grass-fed ground beef
-
1 egg
-
1/3 cup kimchi, drained and finely chopped (reserve the juice)
-
1/3 cup breadcrumbs (homemade or Italian-style)
-
1/4 tsp black pepper
-
1/4 tsp garlic powder
For the kimchi mayo:
-
1/4 cup mayonnaise
-
2 tsp reserved kimchi juice
-
1 tsp chili crunch
For serving:
-
2 slices cheddar cheese
-
2 fried eggs (over easy)
-
Extra kimchi, for topping
-
2 sourdough discard burger buns (or your favorite buns)
Get Recipe Ingredients
Instructions
-
In a medium bowl, gently mix together the ground beef, egg, chopped kimchi, breadcrumbs, pepper, and garlic powder. Don’t overmix—just until combined.
-
Shape into two burger patties and refrigerate for at least 20 minutes to help them firm up.
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While the burgers chill, mix together the mayo, kimchi juice, and chili crunch to make the kimchi mayo. Set aside.
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Heat your grill or grill pan over high heat. Cook the burgers for 4 minutes per side. In the last minute, add cheddar slices and close the lid to melt.
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Meanwhile, heat a bit of oil in a skillet over medium heat. Crack in the eggs and cook 2–3 minutes until the whites are set but the yolks are still runny. Cover for the last 30 seconds if needed.
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Toast the buns if desired. Spread kimchi mayo on both sides, place the burger on the bottom half, top with a fried egg and more kimchi, then close the bun and enjoy.
- Prep Time: 10
- Cook Time: 10
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