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Curtis Stone's Korean burgers with kimchi mayo

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Curtis Stone gives the traditional burger a delicious makeover by using Korean Recipe Beef Mince and combining spicy kimchi and mayo.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
Open style Korean Burgers with Kimchi Mayo on a wooden board. Topped with Coriander


  • 1/2 cup (100g) kimchi, drained, finely chopped
  • 1/2 cup (150g) mayonnaise
  • 500g Cook with Curtis Korean Recipe Beef Mince
  • 2 tbs soy sauce
  • Shredded cabbage, to serve
  • 4 burger buns, split, toasted
  • Coriander leaves, to serve
  • Sliced spring onions, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a small bowl, mix kimchi and mayonnaise. Season with salt.
  2. Step 2

    Prepare a barbecue for medium-high heat. Shape the beef into four 1cm-thick patties, about the same size as your burger buns (they will shrink during cooking). Barbecue for 3 mins or until char marks form on the bottom side. Turn patties over and brush with soy sauce. Barbecue for 3 mins or until patties are cooked through but still juicy. Transfer to a plate. Set aside for 3 mins to rest.
  3. Step 3

    Spread cut sides of buns with kimchi mayo. Top bun bases with cabbage, coriander and spring onions. Top with patties, cover with bun tops and serve.