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Bulgogi Kimchi Burger Recipe

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★★★★★

4.5 from 112 reviews

A flavorful Bulgogi Kimchi Burger combining Korean-inspired marinated pork patties with spicy gochujang mayo and tangy fresh kimchi, served on toasted brioche buns for a perfect fusion of savory, spicy, and sweet flavors.

Ingredients

Scale

Main 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

Buns & Toppings

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

Gochujang Mayo Sauce

  • 1 tablespoon mayonnaise
  • ½ tablespoon gochujang

Instructions

  1. Prepare the grill or skillet: Preheat an outdoor grill to high heat or a stovetop skillet to medium-high heat to ensure the patties will cook evenly and develop a nice sear.
  2. Make gochujang mayo: In a small bowl, whisk together 1 tablespoon mayonnaise and ½ tablespoon gochujang until smooth. Set aside to allow flavors to meld.
  3. Mix pork and seasonings: Place the ground pork in a large bowl. Add ¼ cup dark brown sugar, ¼ cup soy sauce, 1 teaspoon sesame oil, and finely chopped ½ medium onion. Gently combine with your hands until just incorporated, being careful not to overwork the meat to keep patties tender.
  4. Form patties: Divide the pork mixture into four equal portions, shaping each into a burger patty of uniform thickness for even cooking.
  5. Cook patties: Place the patties on the preheated grill or skillet. Cook until fully cooked through with an internal temperature of 160 °F (71 °C), flipping once halfway through. This usually takes about 4-5 minutes per side depending on heat.
  6. Toast buns: While the patties cook, toast brioche hamburger buns lightly on the grill or in a skillet to add texture and flavor.
  7. Assemble burgers: Spread the prepared gochujang mayo sauce on the toasted buns. Top the patties with fresh kimchi and sliced cucumbers for crunch and tang, then crown with the top bun.

Notes

  • Do not overmix the pork mixture to avoid dense burgers.
  • Ensure patties reach an internal temperature of 160 °F (71 °C) for food safety.
  • Fresh kimchi adds acidity and texture, but use your favorite fermented vegetables as alternatives.
  • Adjust gochujang quantity to control the heat level in the mayo sauce.
  • Toast buns just before serving to keep them from becoming soggy.

Keywords: Bulgogi Burger, Korean BBQ, Kimchi Burger, Gochujang Mayo, Grilled Pork Burger, Korean Inspired Burger

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