Korean BBQ Burgers with Miso-Candied Bacon are a decadent, flavor bomb in each juicy bite! You will be craving these for dayssss!
These Korean BBQ Burgers are bursting with Asian flavors from the inside out. They are infused with fresh ginger, soy sauce, scallions, and sesame oil, then smothered in savory, sweet and spicy Korean BBQ Sauce – drool. The sweet and savory Miso-Candied Bacon elevates these burgers to a whole new salty, sweet and savory universe.
Need a new mouthwatering, show-stopping burger for Memorial Day or just because?! Enter Korean BBQ Burgers! These Asian inspired burgers are just one of the incredible recipes from the stunning cookbook, Modern Comfort Cooking from the food blogger and author Lauren Grier.
When a food blogger friend comes out with a cookbook, I like to share a recipe from their book to help promote it but I had the hardest time trying to decide what to share from Modern Day Comfort Cooking because they are all fabulous. I guarantee if you like a little adventure in your kitchen you will love this cookbook! It truly is a creative culinary masterpiece. It’s for those of you that like to cook, to be creative in the kitchen and aren’t afraid to put a contemporary, unexpected spin on old favorites. The chapters are divided into (with recipe examples):
- Modern Day Brunch: Banh Mi Breakfast Tacos
- East Meets West: Mumbai Shrimp Tacos with Avocado Salsa
- Vintage Classics Re-Mixed: Slow Cooker Pot Roast Noodle Bowls
- Modern Drive-Thru: Bacon Blu Cheese Brussels Sprout Tater Tots
- Retro Desserts Re-Dished: Banana Foster Galette
- and deliciousness on and on and on…
Make sure to check out Lauren’s website and her latest AMAZING cookbook here. Now onto her Korean BBQ Burgers!
Tips for Korean BBQ Burgers
As far as these Korean BBQ Burgers, they are made with some Asian staples that will be familiar to those who do much Asian cooking, but for those who don’t, I want to explain a few ingredients that hopefully will become pantry staples – just like these burgers will become a regular on your home menu!
What is Gochujang and where can I buy it?
Gochujang is one of my favorite Asian sauces ever. It’s a Korean BBQ Sauce that’s the perfect blend of savory, sweet and spicy. It’s the sweet heat behind Korean dishes such as my Korean Beef Bowls, Beef Bulgogi, Korean Beef Tacos and Korean Sweet and Spicy Meatballs and the Korean BBQ in these Korean BBQ Burgers. So while you might specifically purchase Gochujang for this recipe, I can guarantee you are going to be reaching for this flavor bursting condiment to dress up practically everything.
I use Annie Chun’s Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you can also easily buy it on Amazon. I do recommend looking to see what Annie Chun’s Gochujang Sauce looks like so you can easily spot it at the grocery store (not an affiliate, just will make your life easier).
What is White Miso Paste and where can I buy it?
This miso -candied bacon is everything! It’s sweet and salty with a touch of sour and pure addicting. It makes a good burger an AMAZING burger – so please don’t skip it!
If you don’t frequently cook with miso – now is your chance! Miso Paste is created from a mixture of soybeans, sea salt and rice koji and then fermented. Don’t let the word “fermented” scare you. It simply means that enzyme rich compounds are created which break down the mixture, to create the savory, salty, umami-rich taste.
If you’re hesitant about purchasing one more item thinking it will clutter your fridge, don’t fear! Miso is fabulous for sooo many uses. First, my One Pot Miso Soup with Chicken and Veggies – mmmm! That alone is worth it. It is also adds a wonderful complexity to marinades, stir fries, sauces, and salad dressings.
Nearly all Asian markets carry Miso Paste. If your grocery store carries it, it will be found in the refrigerated section. You might want to call ahead though to double check so you don’t waste your time looking for it if it’s not there. And there is my favorite place to purchase it – Amazon.
What is mirin and where can I buy it?
Mirin is a Japanese rice wine. If you don’t already own rice wine, it should become a pantry staple. I use it in many of my Asian dishes such as General Tso’s Chicken, Beef and Broccoli, Mongolian Chicken and Asian Caramel Pork to name a few.
Rice wine is NOT rice (wine) vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor whereas rice wine vinegar will add an acidic flavor. For rice wine/mirin, I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
Looking for more Asian Mash-Up Recipes?
- Asian Caramel Pulled Pork Tacos with Pineapple Snow Pea Slaw
- Asian Burgers with Hoisin Ketchup
- 20 Minute Red Curry Beef Tacos
- Grilled Asian Steak with Cilantro Basil Chimichurri
- Teriyaki Chicken Tacos with Grilled Pineapple Salsa
Want to try this Korean BBQ Burger Recipe?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings | burgers |
- 10 slices bacon NOT thick cut
- 1/4 cup white miso paste
- 2 tablespoons pure maple syrup
- 1/2 cup rice vinegar
- 1/4 cup + 2 tablespoons mirin (rice wine)
- 1 1/2 lbs. lean ground beef
- 1 1/2 tablespoons freshly grated ginger
- 1/4 cup chopped scallions
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1/4 cup Gochujang (Korean BBQ Sauce)
- 4 slices mild cheddar cheese
- 4 brioche buns toasted
- lettuce for garnish
- tomato slices for garnish
Ingredients Miso Candied Bacon
Korean BBQ Burger
USE LATER:
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- Preheat oven to 375 degrees F. Line a baking sheet with foil and evenly line bacon on top. Bake bacon for 7-10 minutes, until bacon is cooked around the edges, then flip bacon over and cook an addition 7-10 minutes OR until golden brown and fairly crispy. Remove the baking sheet from the oven. **You can also cook the bacon on the stove then finish it with the glaze in the oven.**
- Meanwhile, heat a saucepan to medium then add miso paste, maple syrup, rice vinegar and mirin. Stir to combine. Reduce the temperature to simmer and let the sauce reduce until thickened, stirring often.
- Brush the miso glaze on top of the bacon and return the bacon back to the oven for 3 minutes or until glaze is bubbling. Remove the bacon from the oven and place on baking rack (you can dab bottom of bacon with paper towels but don't set on paper towels or it will stick). Bacon may seem soft but firm up upon standing.
- In a large bowl, combine the burger ingredients through the pepper. Take the mixture and form it into four 6 oz. patties, about 1-inch thick.
- Preheat a cast-iron skillet to medium-high heat and add butter. Place the burgers in the skillet and cook them for 3-4 minutes. Flip and glaze each burger with 1 tablespoon of the gochujang. Continue to cooker the burgers for another 3 minutes, or until cooked to desired doneness, and then in the last minute of cooking, place a slice of cheese on top of each patty. Let the cheese melt and remove the burgers to a plate to rest for 5 minutes.
- Layer the bottom of your toasted brioche bun with lettuce, burger, tomato, miso-candied bacon and top bun. Repeat the process until all the burgers have been assembled.
- Grease grill and heat over medium-high heat. Once hot, add patties and cover. Cook until brown and slightly charred on one side, about 4-6 minutes. Flip burgers (but do not press down), and glaze each burger with 1 tablespoon of the gochujang. Cook an additional 4-6 minutes, topping each patty with cheese the last minute of cooking. Cover and cook an additional 1-2 minutes or to desired doneness. Remove to a plate and tent with foil and let rest 5 minutes.
- Layer the bottom of your toasted brioche bun with lettuce, burger, tomato, miso-candied bacon and top bun. Repeat the process until all the burgers have been assembled.
White Miso can be found in the refrigerated section of most Asian markets and in some local grocery stores (see post details).
Gochujang and mirin/rice wine can be found in the Asian section of your grocery store (see post details).
Time permitting, once you’ve formed your burgers, place them in to the fridge for at least an hour, or up to 24 hours to let the flavors set. Remove them from the fridge and go straight to the hot skillet.
©Recipe from Modern Comfort Cooking with slightly adapted Instructions. Ingredients are the same except I cut the Miso-Candied Bacon Glaze ingredients by half.
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Patricia Pines says
Wow! These look amazing and can’t wait to make them!
Jen says
I think you will love them! Her cookbook is amazing!
Lauren Grier says
Thank you so much for sharing these burgers, friend!! I really appreciate it! Now I’m HUNGRY!!! xoxo
Jen says
You are so welcome, it was my pleasure! I LOVED these burgers!
Marcia says
Hi Jen– Greetings from a North County neighbor and longtime follower! Can’t wait to make these– that bacon addition has to elevate everything to a whole new level.
Just an FYI: In your post you talk about using rice wine, but in the recipe you list “rice vinegar” as an ingredient. Just wanted to point that out, as a 1/2 cup of vinegar in these burgers might not be so tasty
Love your blog!
Jen says
Hi Marcia! Thanks for following along! The recipe uses both rice vinegar and rice wine (mirin) and is correct as written. Enjoy!
Martha says
Hi,
Out in NZ Gochujang is hard to find, but I have managed to find Gochujang paste, not sauce. What ratio of paste should I use and would I thin the paste down with anything or just use a lesser amount?
Jen says
Hi Martha, they should actually be the same thing, no need to make any changes. Enjoy!