Description
Learn how to make delicious Korean-Style Smash Burger Tacos with Gochujang Mayo. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 lb ground beef (80/20 blend for best flavor and juiciness; can substitute ground turkey or plant-based beef for a lighter or vegetarian option)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil or neutral oil for smashing the burgers
- 8 small flour or corn tortillas (6-inch size works well; corn adds a nice texture contrast)
- 1 cup shredded green cabbage (for crunch and freshness; napa cabbage is a great alternative)
- 1/4 cup sliced green onions (scallions)
- 1 small carrot, julienned or shredded (optional but adds sweet crunch)
- 1/2 cup fresh cilantro leaves (optional but adds bright herbal notes)
- For the Gochujang Mayo:
- 1/3 cup mayonnaise (use vegan mayo if preferred)
- 1 1/2 tablespoons gochujang (Korean chili paste; substitute with sriracha mixed with a pinch of sugar if unavailable)
- 1 teaspoon lime juice (freshly squeezed)
- 1 teaspoon honey or maple syrup (to balance the heat)
- 1/2 teaspoon garlic powder
Instructions
- Set your ground beef out at room temperature for about 10-15 minutes. This helps it cook more evenly. Season the beef with kosher salt and freshly ground black pepper, mixing gently—remember, you want to keep it tender, not overworked.
- Make the gochujang mayo by whisking together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl. Taste and adjust sweetness or heat to your liking. I always make this first so the flavors have time to meld while I cook.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the vegetable oil and let it get shimmering hot. This is key for getting that crispy crust on your smash burgers.
- Divide the beef into eight equal portions—about 2 ounces each. Roll each into a loose ball without packing too tight. Place two or three balls in the hot pan, leaving space between them.
- Using a sturdy spatula or a heavy flat tool, press down each ball firmly to flatten into thin patties, roughly 3-4 inches in diameter. Hold the pressure for about 10 seconds to ensure a good sear.
- Cook the patties for 2-3 minutes without moving them. You’re looking for a deep brown crust to develop. Flip and cook for another 1-2 minutes until cooked through but still juicy. If you want melty cheese, add a slice on top immediately after flipping and cover for 30 seconds.
- While the burgers cook, warm your tortillas in a dry skillet or wrapped in foil in a low oven (around 300°F) for 5-7 minutes. This makes them pliable and soft for folding.
- Assemble the tacos by spreading a generous spoonful of gochujang mayo on each warmed tortilla. Layer with a smash burger patty, then top with shredded cabbage, green onions, carrots, and cilantro if using.
- Serve immediately with lime wedges on the side for an extra pop of brightness. Watching my son Eli’s eyes light up when he takes that first bite always reminds me why I cook: food is about creating those joyful moments around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Korean-Style Smash Burger Tacos with Gochujang Mayo, recipe, cooking, food
