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Air Fryer Loaded Korean Burger With Kimchi Slaw - Crispy, Juicy, and Bold

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the patties: 1 lb (450 g) ground beef, 80/20 preferred
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • For the gochujang glaze: 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey or brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, finely grated
  • For the kimchi slaw: 1 cup napa cabbage, thinly sliced (or coleslaw mix)
  • 1/2 cup kimchi, chopped, plus 1 tbsp kimchi juice
  • 1 small carrot, julienned or grated
  • 2 green onions, thinly sliced
  • 1 tbsp mayonnaise
  • 1 tsp rice vinegar
  • 1 tsp sugar (optional, to balance)
  • Pinch of salt
  • For assembly: 4 burger buns (brioche or potato buns work well)
  • 4 slices cheese (American, cheddar, or pepper jack)
  • 2 tbsp mayonnaise
  • 1 tsp gochujang (to mix with mayo, optional)
  • Sesame seeds and sliced pickles (optional)
  • Equipment: Air fryer
  • Mixing bowls
  • Brush or spoon for glazing

Method
 

  1. Make the kimchi slaw. In a bowl, combine cabbage, kimchi, carrot, and green onions. Stir in mayonnaise, rice vinegar, kimchi juice, and sugar if using. Season with a small pinch of salt. Chill while you cook the burgers.
  2. Mix the glaze. Whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, and grated garlic until smooth. Set aside.
  3. Form the patties. In a bowl, gently combine ground beef with salt, pepper, garlic powder, onion powder, soy sauce, and sesame oil. Don’t overmix. Divide into 4 equal portions and shape into patties about 1/2 inch thick. Press a small dimple in the center of each to prevent doming.
  4. Preheat the air fryer. Set to 375°F (190°C) for 3 minutes. Lightly oil the basket to prevent sticking.
  5. Air fry the patties. Arrange patties in a single layer. Cook for 5 minutes, then flip. Brush the tops with the gochujang glaze. Cook for another 3–4 minutes, depending on thickness.
  6. Add cheese. In the last 1–2 minutes, place a slice of cheese on each patty. Close the air fryer to melt.
  7. Toast the buns. Split buns and air fry cut-side up for 1–2 minutes until lightly crisp. You can brush with a little butter for extra flavor.
  8. Make a quick sauce. Mix mayonnaise with a little gochujang (about 1 tsp) for a creamy, spicy spread.
  9. Assemble. Spread sauce on buns. Add the cheesy patty, spoon on a generous mound of kimchi slaw, and top with pickles and a sprinkle of sesame seeds if you like. Close the burger and serve immediately.