Korean Smash Burger Tacos Recipe
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You know that scene in every action movie where the hero finally gets their hands on the one weapon that changes everything and the whole tide of the battle shifts in their favor? That’s you, right now, with your Charbroil 3-in-1 griddle and this recipe.
Korean Smash Burger Tacos. It’s the collision you didn’t know you needed — crispy, charred smash patties in a 50/50 pork-and-beef blend that basically weaponizes both proteins, all pressed down inside a flour tortilla (the tortilla IS the smash tool, and also the vessel, and also the best idea we’ve ever had). Then you pile on the kimchi, the sliced cucumber, and a gochujang aioli that’s equal parts creamy and “why did I not put this on everything?”
Here’s what’s going on flavor-wise: you’ve got ginger and garlic sautéed in sesame oil folded right into the meat, plus gochujara — Korean red pepper flakes — that brings a slow heat. The kimchi adds tang and funk. The cucumbers keep things cool enough that you can keep eating. And the aioli is kewpie mayo meets gochujang paste meets honey, so you’re getting heat and sweet and rich all at once.
This is a Charbroil griddle recipe through and through. Medium-high heat, a good seasoned surface, and a flat smash are the only technique you need. Griddle Mode: Engage.
PREP TIME
30 mins
COOK TIME
10 mins
SERVINGS
4
Ingredients
Gochujang Aioli
- 1 cup kewpie mayonnaise
- 1 Tbsp gochujang paste
- 2 garlic cloves, minced
- 1 tsp rice vinegar
- 1 tsp water
- 1 – 1.5 tsp honey
Korean Smash Burger Tacos
- 2 tsp sesame oil
- 6 garlic cloves, minced
- 2″ ginger root, grated
- 3/4 lb 80/20 ground beef
- 3/4 lb ground pork
- 1/2 cup scallions, sliced + more for garnish
- 1 Tbsp gochujara (Korean red pepper flakes)
- 2 tsp salt
- 1 tsp black pepper
- Canola oil
- 4 fajita-sized flour tortillas
- Cucumber slices, for garnish
- Kimchi, for garnish
COOKING INSTRUCTIONS:
Korean Smash Burger Tacos
Gochujang Aioli
- Add all ingredients to a small bowl. Mix until well-combined. Chill until ready to serve.
Korean Smash Burger Tacos
- Add sesame oil to a small pan over medium-high heat and sauté garlic and ginger for 2-3 minutes or until fragrant but not browned. Remove from pan and set aside.
- In a large bowl, combine cooked garlic and ginger, beef, pork, 1/2 cup scallions, gochujara, salt, and pepper. Be sure not to overwork the ground meat, as you’ll end up with a tougher patty (not tender and juicy). Form 4 equally shaped balls. Store in fridge until ready to grill.
- Preheat Charbroil 3-in-1 griddle to medium-high heat. Because your griddle should already be seasoned after last use, you’ll see smoke start to lightly rise off of griddle. That’s the sign it’s time to cook.
- Evenly space out 4 balls of meat. Using a tortilla for each ball (4 in total), smash down the ball into a patty that’s ¼” thick or less (keep tortilla on top of patty after it’s smashed). Cook for 2-3 minutes or until meat reaches desired doneness.
- Flip burger to the tortilla side and let crisp up for 1-2 minutes. Remove from heat and set aside.
- To build each Korean Smash Burger Taco: Top each taco with sliced cucumbers, kimchi, Gochujang Aioli, and sliced scallions. Enjoy!
Tips for Nailing the Perfect Korean Smash Burger Taco
The smash technique is the whole game here, so let’s make sure you nail it.
Don’t overwork the meat. When you’re combining the garlic, ginger, and spices into your beef and pork, mix until just combined — stop there. Overworked ground meat means tighter protein bonds, which means a tougher, drier patty. You want loose, shaggy balls, not dense pucks.
Cold meat = better smash. Keep those meat balls in the fridge until the moment you put them on the griddle. Cold fat stays solid longer, which gives you more time to smash before the patty starts cooking itself into a round shape. Warm meat sticks to itself and resists the press.
The tortilla is your spatula. You’re pressing down on the meat through the tortilla, which means the tortilla picks up all that beautiful crust on its underside while the meat cooks. Don’t remove it — leave it pressed against the patty the entire time. When you flip, you flip tortilla-side down to let it crisp. That’s the technique. That’s the whole magic of smash burger tacos.
Season your griddle. The recipe notes it, but it’s worth repeating: a properly seasoned griddle will smoke lightly as it heats. That smoke is flavor. A griddle that’s too clean won’t give you the same crust.
Mix It Up: Korean Smash Burger Taco Variations
If you’ve already made these once and you’re plotting round two — first of all, same — here are some ways to riff.
Swap the protein blend. The 50/50 beef-pork ratio is our sweet spot, but full beef (80/20) works if that’s what you’ve got. Full pork goes more tender and fatty. Ground chicken or turkey will work too, just know they’ll be leaner and won’t crust as dramatically on the edges.
Dial the heat up or down. Gochujara brings a slow-building warmth that’s different from the sharper heat of gochujang. Add more to the meat blend if you want more burn, or leave it out entirely and let the aioli carry the heat. A drizzle of chili crisp on top to finish never hurt anyone either.
Make it a bowl. Smash the patties the same way but serve them over rice instead of a tortilla — the aioli, kimchi, cucumbers, and scallions work even better as a Korean smash burger rice bowl when you don’t feel like holding it all together.
Frequently Asked Questions
Can I make the gochujang aioli ahead of time?
Yes — and honestly you should. It gets better as it sits. Make it up to 2 days ahead and keep it covered in the fridge. The garlic mellows a little, the honey fully integrates, and the gochujang heat blooms into something more complex. Take it out 10 minutes before serving so it’s not fridge-cold when it hits the patty.
Can I make these without a griddle?
A cast iron skillet is your best move — closest thing to a griddle’s flat surface and high-heat retention. Get it screaming hot before adding the meat, then press down with a heavy spatula through the tortilla. You won’t get the same even surface coverage as a true griddle, but the crust will still be great. Skip the nonstick pan; they can’t take the heat you need for a real smash.
What if I can’t find gochujara?
If your grocery store doesn’t carry it (also labeled gochugaru on some brands), you can substitute regular red pepper flakes in a pinch — same ballpark heat, slightly different flavor. You can also skip it entirely and let the gochujang in the aioli carry all the Korean heat. For the best results, check an Asian grocery store or order it online — it’s worth keeping around.
PAIRINGS:
Korean Smash Burger Tacos
Gewürztraminer
Helles Lager
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