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Ingredients
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Beef Patties
Kimchi Topping
Toast & Assembly
Method
Beef Patties
Mix and form patties
In a large bowl combine the ground beef, finely chopped onion, minced garlic, soy sauce, gochugaru (or paprika), sugar, sesame oil, salt, and black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking. Divide the mixture into 4 equal portions and form each into a thin, round patty roughly the size of a slice of bread (about 3–4 inches diameter and 1/4–1/2 inch thick).
Pan-fry
Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil, swirling to coat. When the oil is hot but not smoking, add the patties (work in batches if needed). Cook 2–3 minutes on the first side without pressing, until a brown crust forms. Flip and cook another 2–3 minutes until cooked through (internal temperature ~160°F / 71°C) and well-browned on both sides. Transfer patties to a plate and tent loosely with foil to keep warm.
Kimchi Topping
Prepare kimchi topping
While patties cook (or after), drain the chopped kimchi in a sieve for 1–2 minutes, reserving 1 teaspoon of kimchi juice. In a small bowl, combine the drained kimchi, reserved kimchi juice, gochujang, mirin (or rice vinegar), sesame oil, toasted sesame seeds, and sliced green onion. Toss to combine. Taste and adjust: add a little more gochujang for heat or a dash more vinegar for brightness.
Warm (optional)
If you prefer warm topping, heat a small skillet over medium heat, add the kimchi mixture and sauté 1–2 minutes until slightly softened and fragrant. Remove from heat and keep warm.
Toast & Assembly
Toast bread
Lightly butter both sides of each bread slice. Toast in a skillet over medium heat (or in a toaster oven) until golden and crisp, about 1–2 minutes per side in the skillet. If using a skillet, toast 2 slices at a time. Spread mayonnaise on one side of each toasted slice if using.
Assemble beef toast patties
Place a lettuce leaf (if using) on two slices of toasted bread. Top each with a warm beef patty. Spoon a generous 2–3 tablespoons of the kimchi topping over each patty. Cap with remaining toast slices to make open-faced or closed sandwiches as desired. If you like, cut in half and serve immediately.
Serve
Serve hot with extra kimchi on the side or pickled radish. Garnish with additional sesame seeds or sliced green onion if desired.