Smash Burgers with Kimchi Mayo Recipe

Smash Burgers with Kimchi Mayo Recipe

Burgers – they come in all different sizes, dressed will all sorts of accessories stacked in many different ways. My favorite one of all though? A smash burger. In essence, it’s a burger in its most simplistic form with everything it needs to be a winner without going over the top. Ultra thin beef patties smashed and cooked on a ripping hot surface with crispy edges…it’s exactly as good as it sounds.

Smash burgers (or often Smashburgers) were introduced to me by way of a podcast with George Motz. George has been referred to as “the foremost authority on hamburgers.” He says that all you need is a patty with American cheese and onions smashed on a hot griddle and served on a bun – simple and perfect, just as it should be.

A Double Smash Burger
A Double Smash Burger

With this recipe though we are spicing things up a touch with help from kimchi and gochujang. There’s a lot of really great kimchi out there. Mother In Law’s is usually what I’m grabbing at the grocery store more times than not. Quality is superb and I have found that it’s available at a number of grocers, including Rollin’ Oats which is where I pick up mine. They also have Mother In Law’s gochugang available to make shopping for this recipe a breeze.

Mother In Law's Kimchi found at Rollin' Oats
Mother In Law’s Kimchi found at Rollin’ Oats

Because the three ounce patties are small (which I prefer – much more manageable), a double smash burger is encouraged, but not necessary. Regardless of the number of patties though, a good bun is recommended. I’m a sucker for Brioche buns but if those aren’t available, Dave’s Killer Bread Burger Buns to the rescue.

Smash Burgers with Kimchi Mayo

Smash Burgers with Kimchi Mayo

Abby Allen-Leach
Smash Burgers - I just can't get enough. This rendition uses kimchi in place of onion and a gochujang-mayo for a nice punch.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Main Course, Sandwich
Cuisine American, Korean
Servings 4 people
Calories 727 kcal


Burgers and Assembly

  • 12 oz ground beef Preferably grass-fed/organic like Simply Balanced at Rollin' Oats.
  • 1/4 cup kimchi Roughly chopped
  • 4 slices cheese Use any you like or totally omit all together. I use any organic American.
  • 4 burger Buns I recommend Waverly Brioche and Dave's Killer Bread - both at Rollin' Oats.
  • 1/4 white onion Sliced into thin half-moons.
  • 1/4 cup Fresh Herbs Roughly chopped. Use any you have on hand like cilantro, basil or mint.
  • 2 tbsp oil Like avocado, vegetable or something with a higher smoke point. You can use butter here too.
  • salt

Kimchi Mayo

  • 1/2 cup mayonaise
  • 1/4 cup kimchi Chopped well. I use Mother In Law's brand.
  • 1/2 lime Juice only
  • 1/4 cup gochujang Add more if you're into spice.


Kimchi Mayo

  • Combine all ingedients in a small bowl until mixed well. Taste for seasoning and adjust as needed with more gochujang, lime, salt, etc.
    Kimchi Mayo

Burgers and Assembly

  • Preheat oven to 350F and line a baking sheet with parchment paper. Tear off another sheet of parchment and cut it into four even squares. Divide ground beef into four equal sized balls. If you have a kitchen scale definitely use it - each ball should be about 3oz and rolled together loosely.
    Weigh out each ball to be approximately 3 ounces
  • Heat a well-seasoned skillet of your choice over medium high heat and oil. When skillet is hot add one burger ball to hot skillet, season with a pinch of salt and lay one of the parchment squares on top.
    Easily smash patties with parchment and a spatula
  • Using a spatula, smash and flatten the burger as best as you can. Remove and discard parchment and cook burger for 2 minutes - edges should be browning. Flip and repeat on second side.
    Smashing the patty
  • Cover skillet and melt cheese on top of the patty, remove from heat and set aside on parchment lined baking sheet. Repeat with remaining burger patties. When all are finished, warm in the oven for a few minutes.
    Melting the cheese
  • To assemble the burgers toast your buns while the patties cook (if toasting). Spread a spoonful of the kimchi mayo on each inside part of the bun. Assemble starting with the burger patty (or patties, if opting for a double), then top with onion, more kimchi and chopped fresh herbs.
Nutrition Facts
Smash Burgers with Kimchi Mayo
Amount Per Serving
Calories 727 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 16g
Monounsaturated Fat 19g
Cholesterol 100mg33%
Sodium 636mg28%
Potassium 412mg12%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 5g6%
Protein 26g52%
Vitamin A 653IU13%
Vitamin C 11mg13%
Calcium 290mg29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 727kcalCarbohydrates: 29gProtein: 26gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 16gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 100mgSodium: 636mgPotassium: 412mgFiber: 1gSugar: 5gVitamin A: 653IUVitamin C: 11mgCalcium: 290mgIron: 4mg
Keyword Abby Allen Recipes, Grass Fed Burgers
Tried this recipe?Let us know how it was!

Try this Asian burger recipe as well: Asian-Fusion Umami Explosion Burger

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