Bulgogi Burgers Recipe

I fused a Bulgogi Burger with kimchee into a Taste of Home twist that hides a clever secret.

I never expected a burger to feel like a late night takeout that remembers where you grew up. My Bulgogi Burger version sneaks in the savory, slightly sweet notes of bulgogi with juicy ground beef and the bright, sharp bite of kimchi that wont let you forget it.

Sometimes I call it a Gochujang Burger in my head when I want more heat, but really its about that push and pull of familiar and new. You’ll smell it before you see it, and then you’ll wonder why you waited so long to try this mashup.

Ingredients

• Ground beef: rich in protein and fat gives a juicy, meaty burger flavor.
• Soy sauce: adds savory umami and sodium, boosts caramelization and depth.
• Brown sugar: balances salt with sweetness helps glaze and caramel notes.
• Sesame oil: toasty aroma small amount adds rich nutty flavor.
• Garlic: punchy savory bite provides pungency and depth when cooked or raw.
• Gochujang: fermented chili paste gives sweet heat depth and mild tang.
• Asian pear: adds moisture and mild sweetness can help tenderize meat.
• Kimchi: spicy tangy crunch with probiotic benefits adds acidity and bright contrast.

Ingredient Quantities

• 1 lb ground beef (80/20)
• 1/4 cup low sodium soy sauce
• 2 tbsp packed brown sugar
• 1 tbsp toasted sesame oil
• 1 tbsp gochujang (Korean chili paste), optional
• 2 cloves garlic minced
• 1 tsp fresh grated ginger
• 2 green onions thinly sliced
• 1/4 cup grated Asian pear or firm apple (optional)
• 1/2 tsp freshly ground black pepper
• 1 tsp toasted sesame seeds
• 1 tbsp vegetable oil
• 4 hamburger buns (brioche or sesame)
• 1 cup kimchi, well drained and chopped
• 1/4 cup mayonnaise
• 4 slices cheese, optional

How to Make this

1. Drain and chop the 1 cup kimchi, then set aside about half for topping and mix the other half with the 1/4 cup mayonnaise to make kimchi mayo, taste and add a little of the kimchi juice if you want more tang.

2. In a bowl whisk together 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 1 tbsp toasted sesame oil, 1 tbsp gochujang (optional), 2 minced garlic cloves, 1 tsp grated fresh ginger, 2 sliced green onions, 1/4 cup grated Asian pear or firm apple (optional), 1/2 tsp freshly ground black pepper and 1 tsp toasted sesame seeds until sugar dissolves.

3. Put 1 lb ground beef in a large bowl, pour the marinade over it, then gently mix with your hands or a spoon until evenly combined but dont overwork the meat or burgers get tough.

4. Divide into 4 equal portions and form into patties about 3/4 inch thick, press a shallow dent in the center of each patty with your thumb so they cook flat and dont puff up.

5. Cover and chill the patties for at least 15 minutes to let flavors meld, up to 1 hour if you got time.

6. Heat a cast iron skillet or grill to medium high and add 1 tbsp vegetable oil to coat the surface.

7. Cook the patties 4 to 5 minutes per side, flipping once, or until internal temp reaches 160 F for ground beef; if using cheese place a slice on each patty in the last minute and cover so it melts.

8. Toast 4 hamburger buns in the skillet or under the broiler until golden, then spread kimchi mayo on both cut sides.

9. Assemble burgers: mayo spread, burger patty, a spoonful of the reserved chopped kimchi, extra sliced green onions and a sprinkle of toasted sesame seeds, close the bun and eat right away.

Equipment Needed

1. Cast iron skillet or grill (preheat to medium high)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Chef’s knife and cutting board, whatever you got
5. Box grater or fine grater for the pear and ginger
6. Small bowl and whisk or fork for the mayo and marinade
7. Spatula and tongs for flipping and moving patties
8. Instant read thermometer to check doneness
9. Colander or fine mesh sieve and paper towels to drain the kimchi

FAQ

Bulgogi Burgers Recipe Substitutions and Variations

• Ground beef
  • Ground pork: richer and juicier, use same amount and skip extra oil.
  • Ground turkey or chicken: leaner, add 1 tbsp oil or an egg so patties don’t dry out.
  • Plant based ground (Beyond, Impossible): same quantity, handle gently and add a bit more salt for punch.
• Low sodium soy sauce
  • Tamari: gluten free alternative, same saltyness and flavor depth.
  • Coconut aminos: soy free, less salty and a bit sweeter, adjust to taste.
  • Regular soy sauce: use if low sodium not available, just cut other salt in recipe.
• Toasted sesame oil
  • Light (untoasted) sesame oil: milder, use a touch more to get nutty notes.
  • Peanut oil: neutral with a mild nutty flavor, good for higher heat cooking.
  • Olive oil + toasted sesame seeds: cook with olive oil then sprinkle seeds for sesame aroma.
• Kimchi
  • Sauerkraut: similar tangy fermented bite, drain well before using.
  • Quick pickled cabbage or Asian slaw: bright crunchy swap, toss with rice vinegar and a pinch sugar.
  • Pickled cucumbers or jalapeños: adds acid and crunch, pick heat level you like.

Pro Tips

– Don’t overmix the beef, just combine until it’s even then stop, otherwise the patties get dense and chewy. Press a little dimple in the center so they stay flat while cooking, it really helps.

– Grate that Asian pear or apple for both sweetness and tenderizing, but don’t add all the juice. Too wet and your patties or buns get soggy, so squeeze out excess or save some juice for the mayo instead.

– Drain the kimchi well if you want crisp buns, but save a splash of the kimchi juice for the mayo if you like extra tang. A little bit goes a long way, don’t overdo it or the mayo will overpower everything.

– Use a hot cast iron or heavy pan and resist squishing the burgers while they cook, you’ll get better browning and juicier meat. Check doneness with an instant-read thermometer and let the patties rest a few minutes before you build the burger.

Bulgogi Burgers Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I fused a Bulgogi Burger with kimchee into a Taste of Home twist that hides a clever secret.

Pin

Servings

4

servings

Calories

715

kcal

Equipment: 1. Cast iron skillet or grill (preheat to medium high)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Chef’s knife and cutting board, whatever you got
5. Box grater or fine grater for the pear and ginger
6. Small bowl and whisk or fork for the mayo and marinade
7. Spatula and tongs for flipping and moving patties
8. Instant read thermometer to check doneness
9. Colander or fine mesh sieve and paper towels to drain the kimchi

Ingredients

• 1 lb ground beef (80/20)

• 1/4 cup low sodium soy sauce

• 2 tbsp packed brown sugar

• 1 tbsp toasted sesame oil

• 1 tbsp gochujang (Korean chili paste), optional

• 2 cloves garlic minced

• 1 tsp fresh grated ginger

• 2 green onions thinly sliced

• 1/4 cup grated Asian pear or firm apple (optional)

• 1/2 tsp freshly ground black pepper

• 1 tsp toasted sesame seeds

• 1 tbsp vegetable oil

• 4 hamburger buns (brioche or sesame)

• 1 cup kimchi, well drained and chopped

• 1/4 cup mayonnaise

• 4 slices cheese, optional

Directions

• Drain and chop the 1 cup kimchi, then set aside about half for topping and mix the other half with the 1/4 cup mayonnaise to make kimchi mayo, taste and add a little of the kimchi juice if you want more tang.
• In a bowl whisk together 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 1 tbsp toasted sesame oil, 1 tbsp gochujang (optional), 2 minced garlic cloves, 1 tsp grated fresh ginger, 2 sliced green onions, 1/4 cup grated Asian pear or firm apple (optional), 1/2 tsp freshly ground black pepper and 1 tsp toasted sesame seeds until sugar dissolves.
• Put 1 lb ground beef in a large bowl, pour the marinade over it, then gently mix with your hands or a spoon until evenly combined but dont overwork the meat or burgers get tough.
• Divide into 4 equal portions and form into patties about 3/4 inch thick, press a shallow dent in the center of each patty with your thumb so they cook flat and dont puff up.
• Cover and chill the patties for at least 15 minutes to let flavors meld, up to 1 hour if you got time.
• Heat a cast iron skillet or grill to medium high and add 1 tbsp vegetable oil to coat the surface.
• Cook the patties 4 to 5 minutes per side, flipping once, or until internal temp reaches 160 F for ground beef; if using cheese place a slice on each patty in the last minute and cover so it melts.
• Toast 4 hamburger buns in the skillet or under the broiler until golden, then spread kimchi mayo on both cut sides.
• Assemble burgers: mayo spread, burger patty, a spoonful of the reserved chopped kimchi, extra sliced green onions and a sprinkle of toasted sesame seeds, close the bun and eat right away.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 300g
• Total number of serves: 4
• Calories: 715kcal
• Fat: 46.1g
• Saturated Fat: 14.5g
• Trans Fat: 0.13g
• Polyunsaturated: 5g
• Monounsaturated: 26.5g
• Cholesterol: 98mg
• Sodium: 1033mg
• Potassium: 662mg
• Carbohydrates: 36.3g
• Fiber: 2.5g
• Sugar: 17g
• Protein: 34.3g
• Vitamin A: 300IU
• Vitamin C: 2.5mg
• Calcium: 232mg
• Iron: 5mg