Korean Garlic Sliders w Shiitake Mushrooms

After experiencing some awesome burgers at Left Coast Artisan Burgers in Itaewon, I decided to make my own version of a Korean burger. What is a Korean-style burger you ask? Well, I have no clue to be honest, but I know it should include the basic Korean staples, which means a hefty amount of garlic, peppers, and mushrooms (sorry, kimchi did not make the list). All in all, everything came out the way I wanted except for one part–the exclusion of fried garlic chips that were supposed to be the main ingredient and topping on the burger. I’m not sure how I forgot (ahem, old age syndrome) but it was a real downer at the time. Luckily, I was able to get a good dose of minced garlic in the burger patties themselves, and according to my taste tester (who is also a garlic lover) said verbatim,”It’s really, really good, really!” Trusting this one satisfied taste tester, give this recipe a try if you’re in the mood for an Asian-style burger.

Left Coast Artisan Burgers
Address: 130-43 Itaewon-dong, Seoul.
Phone: 02-6233-5338Open
Sunday through Thursday from 11 a.m. to 11 p.m.
DSC_3160 DSC_3159 DSC_3184 DSC_3165 DSC_3177 DSC_3185 DSC_3176 DSC_3211 DSC_3232

Servings: 2 people (makes 4 sliders)
Prep time: 20 minutes
Cook time: 20  minutes


  • 1 lb ground beef chuck (80% lean)
  • 1, 2 tbsp butter
  • 4 garlic cloves, minced
  • 2 green peppers, de-seeded & minced
  • salt & pepper (sparingly)
  • 1/2 cup shiitake mushrooms, sliced
  • 8 slider buns, split
  • 8 slices Camembert or Gouda cheese

Asian Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp water
  • 2 tbsp sugar
  • 1 tsp cider vinegar
  • 1 tsp sesame oil
1. Mince the garlic and green peppers into desired pieces, add into the ground beef along with salt and pepper. Hand-form patties approximately one centimeter larger than the buns being used, set aside.
2. Heat the butter in the pan or cast iron griddle over medium heat until melted down. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef. Flip over and repeat, about 3 minutes. Add the cheese to the tops of the burgers during the last minute of cooking until melted, set aside when finished with each batch.
3. Prepare the sauce ingredients in a mixing bowl, set aside. Chop the shiitake mushrooms and then saute them on high heat along with the prepared sauce, 3 minutes.
4. Split the buns and butter each side. Toast them on a non-stick pan until browned, set aside. A good substitute is a toaster oven if available.
5. Throw patties on buns, top with shiitake and sauce, and enjoy your Korean Garlic Sliders!!
*I initially had an In-N-Out sauce (ketchup, mayo, relish combo) for this recipe but, upon eating the sliders, I can say with certainty that it doesn’t go too well with this particular combination of ingredients.  But if you’re a hardcore In-N-Out fan like myself, you more than welcome to spread some extra love on the burgers.

Recent Posts

Comments are closed.