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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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/bulgogi-kimchi-burger-recipe/