- ¾ cup mayonnaise, preferably homemade
- 1 ½ tablespoons gochujang sriracha* (see note)
- 1 teaspoon hot sesame oil
- 1 ½ pounds ground chuck, preferably 80/20 blend
- Kosher salt and freshly ground black pepper
- 4 slices American or cheddar cheese
- 8 slices crisp-cooked bacon
- Four seeded soft hamburger buns, warmed
- 1 1/3 cups coarsely chopped kimchi
- Make the mayo by stirring together the mayonnaise, gochujang sriracha sauce, and sesame oil. Adjust the seasoning by adding more sriracha and/or sesame oil, to taste. Set aside while you cook the burgers. Season the ground chuck with kosher salt and pepper, then gently form the meat into 4 6-ounce burgers about ½-inch thick. Set aside while you heat a large nonstick or cast–iron skillet over medium high heat. Sear the burgers until nicely browned and crisp around the edges on the first side, 2 to 3 minutes. Flip the burgers and place a slice of cheese on top of each. Cook to the desired degree of doneness, usually 2 to 3 minutes longer for medium. Place each burger patty onto the bottom of a warmed bun, slather the top of the bun with the Spicy Mayo, and spoon some of the kimchi onto the burger. Top with the crispy bacon, close the bun, and enjoy!
* Note: Gochujang sriracha sauce can be found in gourmet markets and some supermarkets. If you cannot find gochujang sriracha sauce near you, you can substitute an equall amount of sriracha and gochujang to taste, or simply substitute sriracha sauce.