Asian Fusion Burgers with Gochujang Ketchup

Take your burgers to another level by replacing the usual bun with a bed of rice noodles and ketchup with a spicy Korean-inspired sauce

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup Original Tomato Ketchup
  • 1⁄4 cup Gochujang sauce, plus 2 tsp., divided
  • 4 teaspoons Lite Soy Sauce plus 2 Tbsp., divided
  • 1 pound ground lean beef
  • 2 teaspoons sesame oil
  • 4 teaspoons grated peeled gingerroot, divided
  • 2 cloves garlic, minced
  • 2 cups rice noodles, cooked and drained according to package directions
  • 1⁄4 cup kimchi


  • To make sauce, in a small bowl, whisk together all ketchup, ¼ cup Gochujang, 4 teaspoons soy sauce and 2 teaspoons gingerroot.
  • Coat grill grate with cooking spray. Preheat grill to medium heat.
  • To make burgers, in a bowl, combine beef, soy sauce, oil, gingerroot, Gochujang and garlic; gently mix until combined. Form mixture into 4 patties.
  • Grill patties 5 minutes; turn over. Grill 5-6 minutes longer until internal temperature of patty is 145°F or desired doneness.
  • Serve burgers on a bed of noodles alongside dipping sauce; top with kimchi. Refrigerate leftovers.