Bulgogi Kimchi Burger Recipe

Introduction

The Bulgogi Kimchi Burger is a flavorful twist on a classic favorite, combining savory Korean-inspired pork patties with tangy kimchi and spicy gochujang mayo. It’s an exciting fusion burger perfect for those who love bold, vibrant tastes in a juicy sandwich.

Ingredients

• 1 pound (454 g) ground pork
• ¼ cup (55 g) dark brown sugar
• ¼ cup (59 ml) soy sauce
• 1 teaspoon sesame oil
• ½ medium onion, finely chopped
• Brioche hamburger buns, toasted
• For the gochujang mayo sauce:
• 1 tablespoon mayonnaise
• ½ tablespoon gochujang
• Topping suggestions:
• Fresh kimchi
• Sliced cucumbers

Instructions

1. Step 1: Preheat an outdoor grill to high heat or a stovetop skillet to medium-high.
2. Step 2: In a small bowl, whisk together the mayonnaise and gochujang until smooth. Set the gochujang mayo aside.
3. Step 3: Place the ground pork in a large bowl. Add the dark brown sugar, soy sauce, sesame oil, and finely chopped onion. Gently mix using your hands until just combined, being careful not to overwork the meat.
4. Step 4: Divide the pork mixture into four equal portions and shape each into a patty.
5. Step 5: Grill or cook the patties on the stovetop until they reach an internal temperature of 160 °F (71 °C) and are cooked through.
6. Step 6: Assemble the burgers by placing each patty on a toasted brioche bun. Top with the gochujang mayo, fresh kimchi, and sliced cucumbers as desired.

Tips & Variations

• Feel free to swap ground pork for ground beef or chicken if preferred.
• For extra crunch, add thinly sliced radishes or shredded cabbage as additional toppings.
• If you like it spicier, increase the gochujang in the mayo or add a dash of chili flakes to the pork mixture.
• Toast the buns lightly to prevent sogginess from the kimchi and sauce.

Storage

Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Keep the buns, kimchi, and gochujang mayo separate until ready to assemble. Reheat the patties gently in a skillet or microwave until warm, then assemble fresh burgers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers ahead of time?

Yes, you can prepare the pork mixture and form patties a few hours ahead or the day before. Keep them refrigerated and cook just before serving for the best texture and flavor.

What is gochujang?

Gochujang is a Korean fermented chili paste that is both spicy and slightly sweet. It adds a distinctive depth of flavor and heat to dishes like this burger sauce.

Bulgogi Kimchi Burger Recipe

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★★★★★

4.8 from 114 reviews

This Bulgogi Kimchi Burger combines the savory and sweet flavors of traditional Korean bulgogi with the spicy tang of fresh kimchi, all sandwiched in a soft brioche bun and topped with a spicy gochujang mayo. Perfectly grilled ground pork patties are seasoned with a mix of brown sugar, soy sauce, sesame oil, and onions, creating a juicy and flavorful burger with a Korean twist.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

For the Pork Patties

• 1 pound (454 g) ground pork
• ¼ cup (55 g) dark brown sugar
• ¼ cup (59 ml) soy sauce
• 1 teaspoon sesame oil
• ½ medium onion, finely chopped

For the Gochujang Mayo Sauce

• 1 tablespoon mayonnaise
• ½ tablespoon gochujang

Topping Suggestions

• Fresh kimchi
• Sliced cucumbers
• Brioche hamburger buns, toasted

Instructions

1. Prepare Gochujang Mayo Sauce: In a small mixing bowl, whisk together 1 tablespoon of mayonnaise and ½ tablespoon of gochujang until smooth. Set aside to allow the flavors to meld.
2. Mix Pork Patties: In a large bowl, combine 1 pound of ground pork, ¼ cup of dark brown sugar, ¼ cup of soy sauce, 1 teaspoon of sesame oil, and ½ cup finely chopped onion. Gently mix with your hands until just combined, careful not to overwork the meat to keep the patties tender.
3. Form Patties: Divide the pork mixture evenly and form into four equal-sized patties, ensuring uniform thickness for even cooking.
4. Preheat Grill or Skillet: Heat your outdoor grill to high or preheat a stovetop skillet to medium-high heat to ensure proper searing and cooking.
5. Cook Patties: Place the patties on the grill or skillet. Cook each side until fully cooked through, with an internal temperature reaching 160 °F (71 °C), which should take approximately 4-5 minutes per side depending on thickness.
6. Assemble Burgers: Toast brioche buns. Place each cooked pork patty on the bun, spread a generous amount of gochujang mayo sauce on top, and add fresh kimchi and sliced cucumbers for crunch and extra flavor. Serve immediately while hot.

Notes

• Do not overwork the ground pork mixture to keep patties juicy and tender.
• Adjust the amount of gochujang in the mayo sauce according to your preferred spice level.
• Ensure the pork patties reach an internal temperature of 160 °F (71 °C) for food safety.
• Toasting the brioche buns adds a nice texture contrast and helps prevent sogginess from the kimchi and sauce.
• Fresh cucumbers add a refreshing crunch but can be omitted based on preference.

Keywords: Bulgogi burger, Korean burger, kimchi burger, gochujang mayo, grilled pork patties, Korean BBQ burger