Korean Style Beef Burgers with Kimchi Ketchup & Lotus Root Crisps

Featured on Eva Pau’s Asian Kitchen Season 2 Episode 3. This burger takes familiar comfort food and gives it a Korean flavour twist. The beef patties are enriched with garlic, ginger, sesame oil, and ssamjang for deep savoury flavour, while the kimchi ketchup adds acidity, spice, and sweetness. Lotus root crisps on the side bring a delicate crunch that makes the whole dish feel special.

Korean Style Beef Burgers with Kimchi Ketchup & Lotus Root Crisps

A bold Korean-inspired burger made with juicy beef patties seasoned with ssamjang, topped with homemade kimchi ketchup and served with crisp lotus root chips.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Asian Fusion, Korean

Ingredients Method Notes

Ingredients

  

Burger Base

• 500 g beef mince
• 4 burger buns
• 1 iceberg lettuce sliced
• 1 tomato sliced
• 1 small onion thinly sliced
• 4 slices cheese

Burger Mix

• 2 spring onions
• 4 cloves garlic
• ½ inch ginger peeled and sliced
• 1 tsp light soy sauce
• 4 tbsp ssamjang
• 1 tsp pure sesame oil
• 1 tsp brown sugar
• Pinch ground black pepper

Lotus Root Crisps

• 1 x 10cm piece lotus root peeled and very thinly sliced
• Vegetable oil for frying
• Salt for seasoning

Kimchi Ketchup

• 4 garlic cloves
• 1 onion finely sliced
• 380 g tomatoes sliced
• 100 g kimchi finely sliced
• 1 tbsp kimchi juice
• 1 tbsp sugar
• 1 tbsp white wine vinegar
• Pinch salt

Method

 

Prepare the Burger Patties

1. Add spring onion, garlic, ginger, soy sauce, ssamjang, sesame oil, sugar, and black pepper to a food processor. Blend into a smooth paste.
2. Mix the paste thoroughly into the beef mince.
3. Divide into 4 equal patties and flatten evenly.
4. Heat a frying pan over medium heat and cook each burger for 3–4 minutes per side until cooked through.

Make the Kimchi Ketchup

1. In a pan, sauté garlic and onions for 3–4 minutes until softened.
2. Add tomatoes, kimchi, and kimchi juice.
3. Cook gently for 10–15 minutes until thickened.
4. Stir in sugar, vinegar, and salt.
5. Leave chunky or blend for a smooth ketchup texture.

Make the Lotus Root Crisps

1. Heat 1 inch of vegetable oil in a frying pan to 175°C.
2. Fry lotus root slices for 2–3 minutes on each side until golden brown.
3. Drain on kitchen paper and season lightly with salt.

Assemble the Burgers

1. Lightly toast the burger buns.
2. Layer lettuce, tomato, onion, burger patty, cheese, and kimchi ketchup.
3. Add extra kimchi if desired and serve with lotus root crisps.

Notes

• Slice lotus root very thinly for the crispiest result.
• Kimchi ketchup can be made ahead and chilled.
• Ssamjang gives the burger its signature Korean depth, so it’s worth keeping in the recipe.