Korean Meatloaf Burgers

Korean Meatloaf Burgers
Kimchi, Cheddar, Fried Egg, Mayo

These Korean Meatloaf Burgers transform classic comfort food with a bold, spicy twist inspired by Bobby Flay’s Korean-Style Meatloaf. Made with a tender, deeply savory mix of ground beef, pork, and veal — a butcher’s blend that stays moist and full of flavor — each bite delivers succulent richness and layered depth.

What really sets this meatloaf apart is the punch of Korean ingredients gochujang (Korean chili paste) and gochugaru (Korean chili flakes). They add just the right balance of sweet heat, balanced fruitiness, and slight smokiness. Soy sauce, fish sauce, toasted sesame oil, ginger, and garlic add a deep umami and savoriness.

Glazed with a sweet-spicy sauce that caramelizes beautifully in the oven, the meatloaf is delicious on its own — but piled onto a soft toasted brioche bun with tangy kimchi, sharp melty cheddar, and a fried egg, it transforms into an unforgettable burger that’s messy in all the best ways.

Make the whole loaf ahead of time, then stack up these burgers the next day for comfort food with a spicy Korean twist at its tastiest.

Korean Meatloaf Recipe

Ingredients

• 1 T. avocado oil
• 1 medium shallot, fine dice
• 4 garlic cloves, minced
• 2 T. grated ginger
• 1 t. gochugaru
• 2 eggs
•  2 T. low-sodium soy sauce or tamari
•  2 T. fish sauce
•  2 t. toasted sesame oil
•  1 T. gochujang
•  2 lb. meatloaf mix
•  3/4 c. panko

Glaze

•  1 1/2 T. gochujang
• 1 T. honey
• 1 T. low-sodium soy sauce or tamari

Mix glaze ingredients together in a small bowl and set aside.

Method

Preheat oven to 350°F.

Heat avocado oil in a sauté pan. Add shallot and cook until soft. Add garlic and  ginger, and cook another minute. Finally add gochugaru, stir everything together. Remove from heat and let cool to room temperature.

In a large mixing bowl, add eggs, soy sauce, fish sauce, sesame oil, and gochujang. Mix to combine into a smooth sauce. Then add the cooled shallot mixture to the sauce. Add meatloaf mix and panko, use gloved hands to gently mix everything together.

Put the mixture into a loaf pan and spread out evenly. Bake in the oven for 20 minutes, then quickly add glaze to the top of the loaf. Adding the glaze 20 minutes in (as opposed to the beginning) ensures that the glaze will not dry out during the cooking process.

Continue to cook another 40 minutes until internal temperature reaches 155°F.

Remove loaf from oven, loosely tent with foil and let sit for 15 minutes as temperature rises to 160°F or above. Pour off the grease that has accumulated around the edges of the meatloaf pan. Then let uncovered meatloaf cool in the pan on a rack to room temperature. Cover and refrigerate overnight. This way the sliced meatloaf will be firm and not fall apart when slicing for the sandwiches.

To Serve

• cabbage kimchi, drained and chopped
• sharp cheddar slices
• fried eggs
• mayo
• brioche buns, split in half

Slice the meatloaf into generous serving portions. Either microwave for about one minute to warm up, or sear in a non-stick pan.

Place warmed meatloaf slices on a broiler pan. Top with kimchi. Put a slice of cheese on top of the kimchi. Place under the broiler to melt the cheese.

Meanwhile fry eggs in butter to “over medium.” Season fried eggs with salt and pepper.

Toast the brioche buns in a toaster oven or on a griddle. Spread each inside with mayo. Place meatloaf stack on the bottom half. Top with a fried egg then the other half of the bun. Secure with a sandwich pick.

More Kimchi

Beef and/or Pork, Kimchi, and Cheese is a stellar combination. Try my other recipes with a similar combo:

Korean Macaroni and Cheese with Beef, Kimchi, Cheddar

Kimchi Bacon Cheddar Quiche

Kimchi and Ground Sirloin Lasagne

Korean Chili con Carne with Red Beans and Kimchi

Kimchi Fried Rice with Broccolini, Egg, Bacon

Bulgogi Panino with Kimchi, Cheddar, Ssamjang Mayo

Kimchi & Cheddar Omelette