Bulgogi Burger with Kimchi and Sesame Mayo
Gochujang-laced beef patty with melty mozzarella, tangy kimchi, and scallion-sesame mayo.
- Prep
- 15min
- Cook
- 10min
- Total
- 25min
- Serves
- 2
- Calories
- 930per serving, est.
By Time for Burgers, updated
Bulgogi is normally thin slices of marinated beef; here the marinade goes straight into ground beef. Garlic, soy sauce, gochujang, brown sugar and sesame oil make a softer, stickier mix than plain beef, so shape it with wet hands; the amounts are kept small so the patties still hold together.
The sugar in the meat browns quickly. If the outside darkens before the center reaches 160°F (71°C), turn the heat down to medium. Low-moisture mozzarella melts into a mild layer between the spicy patty and the kimchi; drain the kimchi well so its juice doesn't soak the brioche.
Bulgogi Burger with Kimchi and Sesame Mayo
Prep 15 min, cook 10 min, total 25 min. About 930 calories per serving.
timeforburgers.com/recipes/seoul-bulgogi-kimchi-burger
Serves 2.
Ingredients
Instructions
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In a bowl, mix ground beef with 2 tsp minced garlic, 1 tbsp soy sauce, 2 tsp gochujang, 1 tsp brown sugar, and 1 tsp sesame oil, just until evenly combined. Form into 2 equal patties.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat and cook patties for about 4 minutes per side, until an instant-read thermometer in the center of a patty reads 160°F (71°C).
During the last minute of cooking, top each patty with a slice of mozzarella cheese and cover to melt.
In a small bowl, stir ¼ cup mayonnaise with 2 tsp chopped scallion and 1 tsp sesame seeds to make the sauce.
Toast brioche buns until golden.
Spread scallion-sesame mayo on bottom buns, place patties with melted mozzarella, top with drained kimchi, and crown with top buns.
Tips
- If the shaped patties feel soft, chill them for 15 minutes. The soy sauce and gochujang loosen the beef a little, and cold patties hold together better.
- Stir a teaspoon of the drained kimchi juice into the sesame mayo for tang without making it runny.
- If the patties brown too fast, lower the heat and cover the pan for a minute to finish the centers.
- Toast the sesame seeds in a dry pan for a minute before stirring them into the mayonnaise.
Substitutions
- Ground pork or a pork and beef mix: juicier with the sweet marinade; cook to 160°F (71°C).
- Gluten-free: tamari for soy sauce and a gluten-free bun; check the gochujang, since many brands contain wheat.
- American cheese for mozzarella: a creamier, saltier melt.
Make ahead & storage
Mix the sesame mayo up to 3 days ahead. Shape the raw patties the night before and keep them covered in the fridge, which also firms them up. Cooked patties keep 3 to 4 days; reheat in a skillet to 165°F (74°C) and add cold kimchi afterward.
