For the burger
  • 2 pounds ground short rib
  • 3/4 cup Korean BBQ sauce (available at most Asian grocers)
  • 2 cups kimchi (available at most Asian grocers)
  • 4 Martin's "Big Marty's" large seeded rolls
For the Spicy Chili Mayo
  • 1 cup kewpie mayonnaise (Japanese mayo, available at most Asian grocers)
  • 3 tablespoons Sriracha
  • 2 tablespoons chili oil
  • 2 tablespoons togarashi (Japanese spice, available at most Asian grocers)


Serves: 4 servings



Marinate short ribs in Korean BBQ Sauce for at least one hour.


Blend all ingredients for Spicy Chili Mayo.


Make 4 patties from short ribs and cook to desired temp.


Toast buns on grill lightly.


Spread 2 tablespoons of Spicy Chili Mayo on top of bun.


Drain kimchi of excess liquid and place on top of burger.