- 1
In a medium bowl, mix together ground beef, mushrooms, garlic, sesame oil, 1 Tbsp. gochujang and soy sauce. Mix until incorporated, but be careful not to overmix. Divide meat mixture into 12 equally-sized portions. Form each portion into a thin 5-inch patty.
- 2
Make kimcheese: combine ¼ cup kimchi, kimchi juice and cream cheese in a blender; mix until well combined.
- 3
Place 2 Tbsp. of kimcheese in the center of a patty. Top with a second patty and tightly pinch the edges together to seal the cheese. Gently press the patty flat and double check that there are no holes. Repeat with the remaining kimcheese and patties.
- 4
Meanwhile, prepare the caramelized onions. Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until onions are translucent, about 1-2 minutes. Reduce heat to medium-low and continue to cook, stirring every few minutes, until onions are soft and caramelized, about 30-45 minutes. If pan gets too dry, add in a splash of water and continue to cook.
- 5
In a small bowl, mix together mayonnaise with remaining 1 tsp. gochujang. Set aside.
- 6
Heat grill or cast iron skillet to medium-high heat; spray with cooking spray. Cook burgers until browned and at desired doneness, about 5-6 minutes per side. Do not press on burgers as they cook. After desired temperature is reached, let burgers rest for 5 minutes.
- 7
While burgers are resting, prepare the stir fried kimchi. Heat a small skillet over medium heat and spray with cooking spray. Add remaining ¼ cup kimchi and cook, stirring frequently, until browned around the edges.
- 8
Spread mayonnaise on the bottom half of each bun. Arrange pickles, burger patty, caramelized onions, stir fried kimchi, and shredded cabbage on top. Top with other half of bun and serve immediately.
