Authentic Korean Kimchi Smash Burger!! Lets See If It Will Smash Burger
Authentic Korean Kimchi Smash Burger!! Lets See If It Will Smash Burger!!! is a medium American/Korean Fusion recipe that serves 4. 650 calories per serving. Recipe by Hammy Blackstone Grilling & BBQ on YouTube.
Prep: 12 min | Cook: 16 min | Total: 38 min
Cost: $33.60 total, $8.40 per serving
Ingredients
- 1 lb Ground Beef (80/20 lean-to-fat ratio, freshly ground)
- 8 slices Thick Cut Smoked Bacon (smoked, thick cut for extra flavor)
- 4 slices American Cheese (standard processed American cheese, melts well)
- 4 pieces Hard Rolls (soft interior, sturdy crust; brioche or kaiser rolls work well)
- 8 slices Habanero Pickles (spicy pickles, sliced thin)
- 1 cup Kimchi (authentic Korean fermented napa cabbage kimchi, drained)
- to taste Salt
- to taste Black Pepper
Instructions
Preheat the Griddle
Turn on the Blackstone griddle and set the heat to high, aiming for about 400°F (204°C). Let it heat for 5 minutes until the surface is sizzling hot.
Time: PT5M
Temperature: 400°F
Prepare Ingredients
While the griddle heats, slice the bacon, open the kimchi (be careful of overflow), slice the habanero pickles, separate cheese slices, and have the rolls ready on a plate.
Time: PT5M
Cook Bacon
Lay the bacon strips on the hot griddle. Cook 4 minutes on the first side, then flip and cook another 4 minutes until crisp. Transfer to a paper‑towel lined plate, reserving the rendered bacon grease.
Time: PT8M
Temperature: 400°F
Toast the Rolls
Brush the cut side of each roll with the collected bacon grease. Place them cut‑side down on the griddle and toast for about 2 minutes, or until golden brown.
Time: PT2M
Temperature: 400°F
Form Beef Balls
Divide the 1 lb of ground beef into 4 equal portions (about 4 oz each). Lightly shape each portion into a loose ball; do not over‑work the meat.
Time: PT2M
Smash the Burgers
Place one beef ball on the hot griddle. Using a sturdy spatula, press firmly for 5–7 seconds to flatten to about ¼‑inch thickness. Cook 2 minutes, then flip, immediately place a slice of American cheese on top, and cook another 1 minute.
Time: PT3M
Temperature: 400°F
Assemble the Burger
On the bottom half of each toasted roll, place the cheesy smash patty, then 2 strips of crispy bacon, 2 slices of habanero pickles, and about 2 Tbsp of kimchi. Top with the roll lid.
Time: PT2M
Rest & Serve
Let the assembled burgers rest for 1 minute before serving to allow flavors to meld.
Time: PT1M
Nutrition Facts
- Calories
- 650
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: Contains meat, Not vegetarian, Contains pork, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Soy (possible in kimchi)
Ingredient Substitutions
- Instead of Ground Beef: 85/15 ground beef, ground turkey
- Instead of Thick Cut Smoked Bacon: regular bacon, turkey bacon
- Instead of American Cheese: cheddar, Swiss cheese
- Instead of Hard Rolls: burger buns, ciabatta rolls
- Instead of Habanero Pickles: regular dill pickles, jalapeño pickles
- Instead of Kimchi: store‑bought kimchi, sauerkraut
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper, ground cayenne
Equipment Needed
- Blackstone Griddle
- Spatula
- Tongs
- Knife
- Cutting Board
- Bowl (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Render bacon until crisp to collect flavorful grease.
- Smash the beef patty quickly on a very hot surface for a crusty exterior.
- Add cheese just before the final flip to ensure melt without overcooking.
- Toast the roll in bacon grease for extra richness.
- Add kimchi as the final topping to preserve its texture and tang.
Chef Tips from the Video
- Press the beef ball with a heavy spatula or a burger press for an even smash.
- Season the beef balls with salt and pepper just before smashing for a better crust.
- If you like extra heat, add a thin slice of fresh jalapeño on top of the kimchi.
Troubleshooting
Burger patty sticks to the griddle and doesn’t develop a crust.
Make sure the griddle is fully preheated to 400°F and that the meat is not overly wet. Lightly oil the surface with a thin film of bacon grease before placing the ball.
Kimchi makes the bun soggy.
Drain excess liquid from the kimchi and pat dry before adding. Add kimchi as the topmost layer so its moisture doesn’t sit against the bun.
Bacon grease splatters and creates a mess.
Use a splatter guard or keep the bacon strips moving gently to render fat evenly. Clean the griddle while still warm to prevent grease from solidifying.
Storage
Refrigerator: Cooked patties, bacon, and kimchi can be stored in airtight containers for up to 3 days. Buns keep 2 days.
Freezer: Raw beef balls freeze well for up to 3 months; cooked burgers freeze for up to 2 months (reheat on griddle).
Room temperature: Assembled burgers should not sit out longer than 2 hours for safety.
Make-Ahead Tips
- Cook the bacon a day ahead and store in the fridge; re‑heat on the griddle before assembling.
- Form and freeze raw beef balls; they can go straight to the griddle from frozen (add an extra minute per side).
- Portion kimchi into small containers for quick topping.
Frequently Asked Questions
What is the cultural significance and history of kimchi in Korean cuisine?
Kimchi is a cornerstone of Korean food, dating back over 2,000 years. It began as a way to preserve cabbage through winter and evolved into a variety of regional styles, each reflecting local flavors and ingredients.
How does the Kimchi Smash Burger reflect the fusion of American and Korean culinary traditions?
The burger combines the classic American smash‑burger technique with Korean kimchi’s spicy, tangy profile. This marriage mirrors modern food trends where comfort foods are elevated with bold, international flavors.
What traditional Korean side dishes (banchan) would pair well with the Kimchi Smash Burger?
Traditional banchan such as seasoned bean sprouts (kongnamul), Korean cucumber salad (oi muchim), or a simple rice bowl with gochujang sauce complement the burger’s richness and add fresh contrast.
What occasions or celebrations in Korean culture feature kimchi as a central food?
Kimchi is served at almost every Korean meal, but it shines during holidays like Seollal (Lunar New Year) and Chuseok (harvest festival), where families make large batches of kimchi together in a ritual called kimjang.
What are the authentic ingredients for traditional Korean kimchi versus common store‑bought substitutes?
Authentic kimchi uses napa cabbage, Korean radish, gochugaru (Korean red chili flakes), fermented fish sauce, garlic, ginger, and spring onions. Store‑bought versions may replace fish sauce with soy sauce or use milder chilies, which changes the depth of flavor.
How does the YouTube channel Hammy Blackstone Grilling & BBQ specialize in outdoor cooking?
Hammy Blackstone Grilling & BBQ focuses on high‑heat griddle techniques, creative burger builds, and bold flavor combinations. The channel emphasizes practical tips for home grillers and showcases the versatility of the Blackstone flat top.
What are the most common mistakes to avoid when making the Kimchi Smash Burger?
Common errors include under‑heating the griddle (resulting in a soggy patty), over‑mixing the beef (making it dense), and adding too much kimchi which can soggy the bun. Follow the high‑heat smash method and drain kimchi before topping.
Why does this Kimchi Smash Burger recipe use bacon grease to toast the roll instead of butter?
Bacon grease adds smoky, salty depth that complements the beef and kimchi, while butter would introduce a milder flavor. The rendered fat also helps achieve a crisp, caramelized crust on the bun.
Can I make the Kimchi Smash Burger ahead of time and how should I store it?
Yes, you can pre‑cook the bacon and form raw beef balls a day ahead. Store cooked bacon in the fridge, raw patties in airtight containers, and keep kimchi refrigerated. Assemble and toast the rolls just before serving for best texture.
What texture and appearance should I look for when the Kimchi Smash Burger is done cooking?
The patty should have a dark, caramelized crust on both sides, with the cheese fully melted. The bun should be golden‑brown and slightly crisp from the bacon grease, while the kimchi should remain bright red and crunchy.
Last updated: September 2, 2026
