Korean Barbeque Burgers

A few weeks ago I made Koren Barbeque Tacos.  I’m not kidding when I say that I daydream about those tacos.  I crave them above anything else I’ve posted on this blog.  So when I came across a recipe for Korean Barbeque Burgers in the new cookbook Way to Cook: Grilling by the editors at Cooking Light, I literally froze in a moment of pure epiphany.  I had to have those burgers.

The recipe is exactly the way I like my own recipes – simple ingredients and a simple method that combine to create something much better than the sum of its parts.  And I love that these ingredients are some of the healthiest you can find at the market.  There’s ginger to fight inflammation, garlic to boost cardiovascular health and provide powerful antioxidants, and green onions which can lower blood sugar levels.

If the health benefits haven’t convinced you to try these burgers, then let’s talk about the taste.  These burgers are practically bursting out of the bun with flavor.  It’s so easy to take a basic burger to a whole new level by mixing in just a few well chosen ingredients.  Ginger, garlic, and soy sauce aren’t your typical pairings with ground beef, but they work so well together.  I don’t know about you, but after a few weeks of cooking on the grill, I tend to start taking my burgers for granted.  Not the case here, this burger will definitely get your attention.

I highly recommend serving these Korean Barbeque Burgers topped with this crunchy, tangy slaw.  You’ll thank me.










Korean Barbeque Burgers
makes 6 burgers

1/2 cup chopped green onions

1 1/2 tablespoons brown sugar

1 1/2 tablespoons peeled fresh ginger, minced

3 tablespoons lower-sodium soy sauce

1 tablespoon dark sesame oil

1/2 teaspoon black pepper

2 garlic cloves, minced

1 1/2 pounds ground sirloin

Cooking spray

6 hamburger buns

1 recipe Vinegar Slaw

Mix the first 8 ingredients in a large mixing bowl.  Divide mixture into 6 equal portions.  Shape each portion into a 1/2″ thick patty.  Press your thumb into the center of each patty to make an indention.  (This will keep the burger from plumping up in the center.)

Heat the grill to medium-high heat.  Place all 6 patties on the hot grill and cook 6 minutes on each side, or until meat reaches the desired level of doneness.  Remove from grill and let rest for about 5 minutes before placing on bottom half of buns.  Spoon slaw onto each burger, top with top half of bun and serve.

recipe courtesy of Cooking Light’s Way to Cook Grilling – the complete visual guide to healthy grilling cookbook.


 Disclaimer: Cooking Light provided me with a copy of Way to Cook Grilling for my own library.  All opinions are 100% my own.  All posts may contain affiliate links. 


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    • says

      Hi Megan, Scroll down on the link to see the slaw recipe – it isn’t obvious because it’s pretty low on the page – sorry about that. I should fix that and give it a page of its own since I make it so often. That slaw is great with so many things. Thanks for letting me know!