Marry This Korean Rice Burger is a savory and unique recipe, which is made with ground pork and kimchi. It’s a fun, restaurant-quality twist on a burger, ready in about 45 minutes.
Jump to RecipeKorean Rice Burger Recipe Ingredients
For the Rice “Buns”:
- 1 cup Short-grain (or Sushi) Rice
- 1 1/2 cups Water
- 1/2 tsp. Salt
- 1 Tbsp. Toasted Sesame Oil
For the Gochujang Mayo:
- 2 Tbsp. Mayonnaise
- 1 tsp. Gochujang
For the Burger Patties:
- 4 oz. weight Ground Beef
- 4 oz. weight Ground Pork
- 2 Tbsp. Chopped Kimchi
- 2 Tbsp. Chopped Pickled Ginger
- 1/2 tsp. Toasted Sesame Oil
- 1/2 tsp. Soy Sauce
- Avocado Oil or Ghee, for cooking
For Serving:
- 4 whole Sheets Gim or Nori (seaweed)
- Shredded Carrots, Sliced Cucumbers, and extra Kimchi
How To Make a Korean Rice Burger
- Make the Rice: Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Cook the rice with 1 1/2 cups of water on the stovetop or in a rice cooker. Once cooked, gently fold in the salt and sesame oil, then cover and set aside.
- Make the Gochujang Mayo: In a small bowl, simply stir the mayonnaise and gochujang together until smooth.
- Mix and Form the Patties: In a medium bowl, combine the ground beef, ground pork, chopped kimchi, pickled ginger, sesame oil, and soy sauce. Gently mix with your hands until just combined, then form into 4 small, even patties.
- Cook the Burgers: Heat a large cast-iron skillet with a little avocado oil over medium-high heat. Fry the burger patties for about 3–4 minutes per side, until cooked through and nicely browned. Let them rest for a few minutes.
- Assemble the Rice Burgers: Lay out a sheet of nori. On one corner, form a flat, round disc of the seasoned rice that’s slightly larger than a burger patty. Layer your toppings: carrots, cucumber, kimchi, and a schmear of gochujang mayo.
- Wrap and Serve: Place a cooked burger patty on top of the toppings. Finish with another flat disc of rice. To wrap, fold the bottom corner of the nori up over the burger, then fold in the left and right sides, and finish by folding the top corner down, like a neat package. Serve immediately.
Recipe Tips
- What’s the best rice to use? It is essential to use a short-grain or “sushi” rice. Its high starch content makes it sticky, which is what allows you to form the rice “buns” that hold together.
- How do I keep the patties from falling apart? The key is to not overwork the meat mixture. Mix the ingredients with your hands just until they are evenly distributed. Overmixing can make the patties tough and more likely to crumble.
- What is Gochujang? Gochujang is a savory, sweet, and spicy fermented chili paste from Korea. It’s a staple in Korean cooking and provides a deep, complex flavor to the mayo.
- Can I make components ahead of time? Yes. You can make the gochujang mayo and form the raw patties a day in advance and store them in the refrigerator. The rice is best made fresh so it’s warm and easy to shape.
What To Serve With Korean Rice Burgers
This is a fun and satisfying all-in-one meal. The flavors are complex and it doesn’t need much on the side. However, it would be great served with:
- A side of extra kimchi
- A simple Asian cucumber salad
- Edamame, steamed and salted
How To Store Korean Rice Burgers
- Best Eaten Fresh: These rice burgers are at their absolute best when assembled and eaten immediately, while the burger is hot, the toppings are crisp, and the nori is not yet soggy.
- Refrigerate: You can store the cooked patties, rice, and toppings in separate airtight containers in the refrigerator for up to 3 days. Reheat the patties and rice before assembling a fresh burger.
Korean Rice Burger Nutrition Facts
- Serving: 1 burger
- Calories: 580 kcal
- Carbohydrates: 55g
- Protein: 25g
- Fat: 28g
- Saturated Fat: 9g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you prefer, you can use all ground beef or all ground pork instead of a mix. Ground chicken or turkey would also work, but be sure to use a higher-fat-percentage grind to keep them juicy.
It’s highly recommended! The nori sheet (gim) not only adds a delicious, savory, umami flavor, but it’s also the key to holding the entire rice burger together so you can eat it with your hands.
Most well-stocked supermarkets now carry both kimchi (in the refrigerated section, often near tofu or pickles) and gochujang (in the international or Asian foods aisle). You can also find them at any Asian grocery store.
Try More Recipes:
Korean Rice Burger Recipe
Course: DinnerCuisine: Korean-InspiredDifficulty: Easy4
servings20
minutes25
minutes580
kcalA fun and flavorful fusion dish where a savory kimchi-pork patty and fresh toppings are sandwiched between two sticky rice “buns” and wrapped in nori.
Ingredients
Rice: 1 cup short-grain rice, 1 ½ cups water, ½ tsp salt, 1 Tbsp toasted sesame oil.
Mayo: 2 Tbsp mayonnaise, 1 tsp gochujang.
Patties: 4 oz ground beef, 4 oz ground pork, 2 Tbsp each chopped kimchi & pickled ginger, ½ tsp each toasted sesame oil & soy sauce.
Serving: 4 sheets nori, shredded carrots, sliced cucumbers, extra kimchi.
Directions
- Cook the short-grain rice, then season it with salt and sesame oil.
- Mix the mayonnaise and gochujang to make the sauce.
- Gently combine all the patty ingredients and form into 4 small patties.
- Fry the patties in a hot, oiled skillet for 3-4 minutes per side until cooked through.
- To assemble, lay out a sheet of nori. Form a rice “bun” on one corner.
- Layer with toppings, gochujang mayo, a cooked patty, and a second rice “bun.”
- Fold the nori around the burger like a package and serve immediately.
Notes
- The most important tip is to use short-grain (sushi) rice, as its sticky texture is essential for forming the “buns.”
- Do not overwork the meat when forming the patties, as this can make them tough.
- The nori wrap is not just for flavor; it’s the key to holding the burger together so you can eat it with your hands.
- Assembling the burger while the rice and patty are still warm will help everything meld together perfectly.
