The Bulgogi Kimchi Burger is the ultimate mash-up of smoky, savory Korean barbecue flavors and the juicy indulgence of a classic burger. This unforgettable burger packs in layers of boldness: sweet-and-salty bulgogi-seasoned beef, melty cheese, punchy kimchi, and a creamy, spicy gochujang mayo on a pillowy brioche bun. If you’re searching for a burger that’s every bit as vibrant as it is crave-worthy, you’ve just found your new favorite centerpiece for any meal.
Ingredients You’ll Need
This recipe proves that you don’t need endless ingredients for a truly special burger — just a handful of flavorful staples, each adding their own unique touch. They come together to create the Bulgogi Kimchi Burger’s winning combo of texture, color, and taste.
- Ground beef (1 lb, 80/20 blend): A blend with a bit more fat keeps your burger ultra-juicy and flavorful.
- Soy sauce (3 tablespoons): Provides depth and the signature umami backbone of bulgogi sauce.
- Brown sugar (1 tablespoon): Balances out the saltiness and brings a lightly caramelized edge to the beef.
- Sesame oil (1 tablespoon): Infuses the patties with irresistible, toasty, nutty notes.
- Garlic (2 cloves, minced): Fresh garlic brightens every bite and multiplies the burger’s savory aroma.
- Grated ginger (1 teaspoon): Lends gentle warmth and pleasant zing.
- Black pepper (1/2 teaspoon): Adds a touch of heat for depth but doesn’t overpower the other flavors.
- Brioche burger buns (4): Super soft and slightly sweet, these buns are the perfect cushion for the bold fillings.
- Kimchi (1/2 cup, drained and chopped): Fermented, spicy-sour and crunchy, kimchi is what takes this burger over the top.
- Provolone or mozzarella cheese (4 slices): Both melt beautifully — pick your favorite for gooey satisfaction.
- Mayonnaise (1/4 cup): Rich and creamy, it’s the base for the tangy, spicy burger sauce.
- Gochujang (1 tablespoon): A spicy, slightly sweet Korean chili paste that brings the burger’s heat and complexity.
- Rice vinegar (1 tablespoon): Brightens and balances the creamy, spicy mayo spread.
- Vegetable oil (1 tablespoon): For pan-cooking the patties to a gorgeous brown crust.
- Optional: sliced green onions and sesame seeds: These make a fresh, pretty garnish and a final nod to bulgogi’s classic flavors.
How to Make Bulgogi Kimchi Burger
Step 1: Mix and Season the Beef
In a large bowl, add your ground beef, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Gently mix everything together with your hands or a spatula — but don’t overwork it! The less handling, the more tender and juicy your Bulgogi Kimchi Burger will be. Once combined, divide and shape the mixture into four equal patties, pressing a small indentation in the center of each for even cooking.
Step 2: Make Spicy Gochujang Mayo
In a small bowl, stir together the mayonnaise, gochujang, and rice vinegar until completely blended and smooth. This spicy mayo is the secret sauce you’ll want to put on everything after you make it — taste and add a little more gochujang if you prefer your Bulgogi Kimchi Burger extra fiery!
Step 3: Cook the Patties
Heat a skillet or grill pan over medium-high and add the vegetable oil. When it’s good and hot, lay your patties down and let them sizzle undisturbed for about 3 to 4 minutes per side, flipping once, until they reach your preferred doneness. For that glorious melty finish, add a slice of provolone or mozzarella to each patty during the last minute of cooking and cover the pan so the cheese gets oozy.
Step 4: Toast the Buns
While the patties rest, slice and lightly toast your brioche buns either on a dry skillet or under a broiler. This adds flavor and sturdiness, so they hold up to all the juicy fillings without getting soggy.
Step 5: Assemble the Bulgogi Kimchi Burger
Spread a generous layer of spicy mayo on the bottom bun. Place the hot, cheese-capped patty on top, add a big scoop of chopped kimchi, and sprinkle with sliced green onions and sesame seeds if you like. Cap it off with the top bun, press gently, and your Bulgogi Kimchi Burger is ready to make its grand entrance.
How to Serve Bulgogi Kimchi Burger
Garnishes
A good garnish doesn’t just look fabulous — it brings pops of freshness and even a little crunch. For this burger, try a snowy sprinkle of sesame seeds and a handful of sliced green onions. Think of it as a finishing touch that ties together all the best parts of Korean barbecue and classic burger flair.
Side Dishes
Pair your Bulgogi Kimchi Burger with crispy sweet potato fries, a crunchy Asian slaw, or simple pickled cucumbers for brightness. Even thinly sliced radishes or a quick shredded cabbage salad will beautifully complement the burger’s umami and spice.
Creative Ways to Present
If you want to turn this into a show-stopping dinner party main, try serving mini Bulgogi Kimchi Burgers as sliders on a large board with various toppings. You can also deconstruct the burger, arranging kimchi, beef patties, cheese, and buns so guests build their own, or wrap it all up in lettuce leaves for a lighter option.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, refrigerate the cooked patties, buns, garnishes, and sauce in separate airtight containers. Kimchi and spicy mayo hold best individually in the fridge, so just assemble your Bulgogi Kimchi Burger fresh when you’re ready to enjoy leftovers.
Freezing
The beef patties freeze really well: simply cool completely, wrap each in foil or plastic wrap, and group in a zip-top freezer bag. Thaw overnight in the fridge before reheating. While you shouldn’t freeze already assembled Bulgogi Kimchi Burgers (as the kimchi and mayo lose their texture), the components last up to 3 months when stored separately.
Reheating
Reheat patties in a skillet over medium-low with a splash of water and cover to steam them back to life. If you love gooey cheese, let a fresh slice melt on top as you warm them. Toast the buns again for freshness, then rebuild your Bulgogi Kimchi Burger for a second round of deliciousness.
FAQs
Can I use a different protein or make this vegetarian?
Absolutely! Ground pork or chicken make fantastic alternatives, and there are plenty of plant-based grounds that work beautifully. Just adjust seasoning (especially salt) to suit the alternative protein so your Bulgogi Kimchi Burger still delivers major flavor.
What kind of kimchi should I use?
Classic napa cabbage kimchi is my go-to, but radish kimchi works for a different crunch. Just make sure it’s drained and chopped so it stays on the burger and doesn’t overwhelm your patty with too much liquid.
Can I grill the patties instead of pan-cooking?
Definitely! Grilling will add smoky, charred notes that play perfectly with the bulgogi marinade. Just oil the grates well and cook over medium-high heat to avoid sticking and keep your Bulgogi Kimchi Burger juicy.
Is there a dairy-free option?
Yes! Swap regular cheese for a dairy-free melt (there are great plant-based options out there) or simply skip the cheese. The burger’s saucy, spicy components are flavorful enough that you won’t miss out.
How spicy is the Bulgogi Kimchi Burger?
It has a moderate kick from both kimchi and gochujang mayo, but it’s super easy to dial the heat up or down. For extra fire, add jalapeños or more gochujang to the sauce; for mild taste buds, use less gochujang or try a mild kimchi.
Final Thoughts
If you love burgers that surprise and delight, the Bulgogi Kimchi Burger is the kitchen adventure you didn’t know you needed. Gather your friends, fire up the stove, and get ready for a crowd-pleasing meal that brings Korean-inspired flavor into every bite. I can’t wait for you to wow your table with this one!
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Bulgogi Kimchi Burger Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
Elevate your burger game with this delicious Bulgogi Kimchi Burger recipe that combines the bold flavors of Korean barbecue with the comfort of a classic burger. Juicy beef patties infused with soy sauce, sesame oil, and Korean spices, topped with tangy kimchi and a spicy mayo, all sandwiched between a soft brioche bun.
Ingredients
For the Patties:
- 1 lb ground beef (80/20 blend)
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
For Assembly:
- 4 brioche burger buns
- 1/2 cup kimchi (drained and chopped)
- 4 slices provolone or mozzarella cheese
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil (for cooking)
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Prepare the Patties: In a large bowl, combine ground beef with soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Form into 4 patties.
- Make the Spicy Mayo: Mix mayonnaise, gochujang, and rice vinegar in a small bowl.
- Cook the Patties: Heat vegetable oil in a skillet over medium-high heat. Cook patties for 3–4 minutes per side, adding cheese during the last minute to melt.
- Assemble the Burgers: Toast buns, spread bottom bun with spicy mayo, add patty, kimchi, green onions, sesame seeds, and top bun. Serve hot.
Notes
- For extra heat, add jalapeños or more gochujang to the mayo.
- Swap beef with pork or plant-based alternative.
Nutrition
- Serving Size: 1 burger
- Calories: 580
- Sugar: 6g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
