Korean BBQ Burger with Kimchi Slaw

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “Hit for the Cycle” which had to incorporate 4 consecutive themes from weeks passed. I went with Barbeque, Ground Meat, Fusion, and Concession Foods. To start of this post, I just want to say that I am very picky about Kimchi flavour, I either really like it or really do not, there is not in between. That being said, after I saw the ingredients in this, I decided that I had to have it and holy hell I am glad I did. Pictured is a full 1/3 lb (ish) burger and I can honestly say that I did not get to savor this because for something my body felt the need to put this in my face as fast as possible. Yes, this was that good. The only down side is that it is a bit messy and I think next time I make this (read: tomorrow), I will not dunk the meat in the BBQ and rather just brush on.

I used Ground Kanagroo but you could do pretty much any meat that you would make a burger with.

I also used Agave Nectar but you could substitute honey as well.

Also, this meal would greatly benefit from letting the meat sit, I just did not have the time.

  • Servings: 3-serving
  • Difficulty: easy
  • Print


  • Course: entrée
  • Cooking Time: 110 mins


1 lb Ground Kangaroo
2 Cloves Garlic
1/2 teaspoon Grated Fresh Ginger
1 teaspoon Toasted Sesame Oil
1 teaspoon Soy Sauce
1/4 teaspoon Freshly Ground Pepper (about 5 cranks)
3 Hamburger Buns
Chili Garlic Mayo
3/4 Cup Mayonnaise
1/2 teaspoon Chili Garlic Sauce
1 – 2 Green Onions
Kimchi Slaw
3 Cups Green Cabbage , shredded (about 1/2 a large head)
1/4 Cup Mayonnaise
1 Tablespoon Agave Nectar
1 Tablespoon Rice Vinegar
1 Cup Sliced Kimchi
Korean BBQ Sauce
3/4 Cup Soy Sauce
3/4 Cup Brown Sugar
1/4 Cup Rice Vinegar
3 Cloves Garlic
2 teaspoons Chili Garlic Sauce
1 1/4 teaspoons Toasted Sesame Oil
1 teaspoon Freshly Grated Ginger
1/2 teaspoon Freshly Groun Pepper (about 10 cranks)
2 Tablespoons Corn Starch
1 Tablespoon Agave Nectar


  1. First prepare the Mayo. Finely mince the Green Onion and place in a small bowl. Add 3/4 Cup Mayonnaise and a 1/2 teaspoon Chili Garlic Sauce and whisk untlil blended.
  2. Cover and place in refrigerator until ready to use.
  3. Prepare the Kimchi Slaw. Shred the Green cabbage and place in a large bowl. Add 1/4 cup Mayonnaise, 1 Tablespoon Agave Nectar, 1 Tablespoon Rice Vinegar, and Kimchi to the bowl. Gently toss until well mixed.
  4. Cover and place in refrigerator until ready to use.
  5. Prepare the hamburgers. Add the Ground Kangaroo to a large bowl and very lightly break up.
  6. Mince 2 Cloves of Garlic and peel and grate Ginger to get 1/2 teaspoon. Add the minced Garlic, grated Ginger, 1 teaspoon Toasted Sesame Oil, 1 teaspoon Soy Sauce, and 1/4 teaspoon Ground Pepper to the bowl.
  7. Very carefully and gently mix all of the ingredients into the meat.
  8. Portion out the meat into thirds. Mold each chunk of meat into patties slightly bigger than your bun, leaving a dent in the middle. Stack the patties with parchment paper or leave them separate. Cover the meat and refrigerate about 1 hour.
  9. About 10 minutes before being ready to grill, take the meat out to come up to room temperature.
  10. Preheat a grill for Medium-High heat.
  11. Start the BBQ sauce. Mince the Garlic and peel and grate the Ginger to get 1 teaspoon. Add 3/4 cup Soy Sauce, Brown Sugar, 1/4 cup Rice Vinegar, mince Garlic, 2 teaspoons Chili Garlic Sauce, 1 1/4 teaspoons Toasted Sesame Oil, grated Ginger, 1/2 teaspoon Ground Pepper, and Corn Starch to a small pot. Whisk to blend.
  12. Place the pot over medium-high heat until the sauce gets to a simmer. Reduce heat and simmer for 2 – 3 minutes until it starts to thicken.
  13. Add 1 Tablespoon Agave Nectar and mix in. Set aside and allow to cool to warm.
  14. When ready to cook the burgers, grease up a grill, and place the meat over direct heat. Cook until desired level of doneness (about 3 – 5 minutes per side).
  15. Allow meat to rest for about 5 minutes.
  16. Dip each patty in the warm BBQ sauce and place on the bottom bun of the burger. Follow with some Kimchi Slaw and the Chili Garlic Mayo on the top bun.


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