Picture this: the sizzle of juicy beef patties infused with the sweet, savory magic of Korean bulgogi, all hugged by a toasted brioche bun and topped with a spicy kick of gochujang mayo and crisp pickled cucumbers. This isn’t just a burger—it’s a love letter to bold flavors, a perfect marriage of American comfort and Korean tradition. Whether you’re firing up the grill for a weekend cookout or craving something extraordinary on a Tuesday night, this Korean Bulgogi Burger is your ticket to a meal that’ll have everyone asking for seconds.
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Why This Recipe Works
- Explosive flavor—every bite is a harmony of sweet, savory, and umami
- Quick-Pickled Cucumbers bring that refreshing crunch you didn’t know you needed
- Juicy, marinated patties that stay tender, thanks to a little Korean kitchen wisdom
- Works anywhere—grill, stovetop, or even your oven if you’re in a pinch
- Meal-prep friendly—the longer the marinade, the deeper the flavor
The Story Behind the Sauce
Bulgogi, which literally means “fire meat,” is a dish steeped in Korean tradition, dating back centuries. Thinly sliced beef, marinated in a symphony of soy, sugar, and fruit, then grilled to perfection—it’s a staple at Korean BBQ tables. This burger? It’s my way of bringing those same bold, addictive flavors into an easy-to-make, handheld masterpiece.
Essential Ingredients & Tools
Ingredients for the Bulgogi Beef Patties
- 1.5 lbs ground beef (80/20 blend—trust me, the fat is your friend here)
- ¼ cup soy sauce (low-sodium works if you’re watching salt)
- 3 tbsp brown sugar (for that caramelized magic)
- 2 tbsp toasted sesame oil (the secret to nutty depth)
- 4 cloves garlic, minced (because garlic makes everything better)
- 1 tbsp fresh ginger, grated (hello, warmth and zing)
- 2 tbsp rice wine (mirin) or apple juice (for a touch of sweetness)
- 3 tbsp grated Asian pear or apple (nature’s meat tenderizer)
- ¼ tsp black pepper (just enough to wake up the flavors)
- 2 green onions, finely chopped (for a fresh finish)
Ingredients for the Quick-Pickled Cucumbers
- 1 English cucumber, thinly sliced (the crunchier, the better)
- ¼ cup rice vinegar (bright and tangy)
- 1 tbsp sugar (to balance the sharpness)
- ½ tsp salt (to draw out the cucumber’s crispness)
Ingredients for the Gochujang Mayo
- ½ cup mayonnaise (the creamy base)
- 1.5 tbsp gochujang (adjust to your spice tolerance)
- 1 tsp soy sauce (for extra umami)
- 1 tsp rice vinegar (a little acidity to cut through richness)
- 1 tsp sesame oil (because why not?)
For Assembly
- 4 brioche buns, toasted (soft yet sturdy)
- Optional extras: sesame seeds, extra green onions, Kimchi, or lettuce for freshness
Tools You’ll Need
- A large mixing bowl (for the marinade magic)
- Box grater (for pear and ginger—no cheating with pre-minced!)
- Grill pan or cast-iron skillet (for that perfect sear)
- Meat thermometer (because guessing is for amateurs)
Serves: 4 | Prep: 30 min (+1–24 hrs marinating) | Cook: 15 min | Total: 45 min (+ marinating time)
How to Make Korean Bulgogi Burger
- Marinate the Beef
In a large bowl, whisk together the ¼ cup soy sauce, 3 tbsp brown sugar, 2 tbsp toasted sesame oil, 4 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp rice wine (or apple juice), 3 tbsp grated Asian pear (or apple), and ¼ tsp black pepper until the sugar dissolves. Here’s a pro tip: the marinade should taste a little saltier and sweeter than you’d like—the beef will mellow it out. Add the 1.5 lbs ground beef and 2 chopped green onions, then gently fold everything together. Don’t overmix—think of it like folding egg whites into batter. Overworking it will make your patties dense. Cover and let it chill in the fridge for at least an hour (or up to 24 for maximum flavor).
- Pickle the Cucumbers
While the beef marinates, toss the 1 thinly sliced English cucumber with ¼ cup rice vinegar, 1 tbsp sugar, and ½ tsp salt in a shallow bowl. Press them down so they’re fully submerged. Let them sit for 30 minutes at room temp—they’ll soften just enough while keeping their crunch. If you’ve got time, an hour in the fridge makes them even better.
- Whip Up the Gochujang Mayo
In a small bowl, mix the ½ cup mayonnaise, 1.5 tbsp gochujang, 1 tsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil until smooth. Taste it—if it’s too spicy, add a little more mayo. Too mild? Another dab of gochujang. Cover and let it hang out in the fridge so the flavors can get cozy.
- Shape the Patties
Divide the marinated beef into four equal portions (about 6 oz each). Gently shape them into patties slightly wider than your buns—they’ll shrink as they cook. Here’s a trick: press a thumb-sized dimple into the center of each patty. This keeps them from puffing up like a balloon while cooking, so you get an even thickness.
- Cook to Perfection
Heat your grill or skillet over medium-high heat (around 400°F). Cook the patties for 4–5 minutes per side—no pressing down! That just squeezes out the juices. Aim for an internal temp of 135–140°F for medium. Let them rest for 3 minutes—they’ll keep cooking a bit (carryover heat is real).
- Toast the Buns
While the patties rest, lightly toast the 4 brioche buns on the grill or in a dry pan for 1–2 minutes. This keeps them from getting soggy and adds a nice crunch.
- Assemble Like a Pro
Spread the gochujang mayo on both halves of the bun. Place a patty on the bottom, then pile on the drained pickled cucumbers. Add kimchi or lettuce if you’re feeling fancy. Sprinkle with sesame seeds for that final touch. Serve immediately—this burger is best enjoyed hot and messy.
Pro Technique
The Marinade Matters
That 3 tbsp grated Asian pear (or apple) isn’t just for sweetness—it contains enzymes that tenderize the beef. If your mix feels too wet, a tablespoon or two of panko breadcrumbs will soak up excess moisture without dulling the flavor.
The Dimple Trick
Patties puff up in the center as they cook. Pressing a dimple into them before they hit the heat ensures they stay flat and even. For extra insurance, give the center a gentle press with a spoon after the first flip.
Chef’s Wisdom
Handle the Beef with Care
Overmixing ground beef makes it tough. Use a light touch—fold it like you’re handling delicate dough. And if your hands are warm, run them under cold water before shaping to keep the fat from melting too soon.
Sugar = Flavor (But Watch the Heat)
The 3 tbsp brown sugar in the marinade caramelizes beautifully, but it can also burn if your heat’s too high. Keep an eye on it, and if you’re grilling, make sure those grates are clean and well-oiled.
Storage & Freshness Guide
Raw Patties
Store marinated patties in an airtight container for up to 24 hours. For longer storage, freeze them individually on a parchment-lined tray, then transfer to a freezer bag (good for up to 2 months). Thaw in the fridge overnight before cooking.
Leftovers
Cooked patties will keep in the fridge for 3 days. Reheat gently in a skillet with a splash of water to keep them juicy. Skip the microwave—it turns them rubbery.
Condiments & Pickles
The gochujang mayo and pickled cucumbers will last a week in separate airtight containers. Give the mayo a stir before using (separation is normal), and drain the pickles well to keep them crisp.
Nutrition Profile
This burger is a hearty, balanced meal with protein, fats, and carbs. The gochujang mayo adds richness, while the pickles keep things fresh.
- Calories: 780
- Protein: 38g
- Carbs: 52g
- Fat: 46g
- Fiber: 2g
Ingredient Variations and Their Impact
For a Lighter Option
Swap the beef for ground chicken or turkey. Just add a tablespoon of olive oil to the marinade to keep it juicy.
Pork Lover’s Version
Ground pork works too—go for a 70/30 fat ratio for maximum juiciness. Cook to 145°F for safety.
Vegan Twist
Use mashed lentils or crumbled tempeh instead of beef. Add a tablespoon of miso paste to the marinade for depth, and bind it with flaxseed meal.
Gluten-Free? No Problem
Swap the brioche for gluten-free buns or even lettuce wraps. Just toast gluten-free buns lightly—they dry out fast.
Spice It Up Differently
Not a gochujang fan? Swap it for sriracha in the mayo for a brighter, garlicky heat.
Perfect Pairings
Complementary Dishes
- Korean Potato Salad: Creamy with bits of crisp apple, this salad is the perfect contrast to the burger’s boldness.
- Sesame Ginger Slaw: Tangy, crunchy, and loaded with toasted sesame seeds—it cuts through the richness like a dream.
Drinks
- Cold Korean Lager (Hite or Cass)—crisp and refreshing, it balances the sweetness.
- Sparkling Yuzu Lemonade—bright, citrusy, and just floral enough to complement the ginger in the marinade.
Something Sweet to Finish
- Matcha Ice Cream—earthy and sweet, with a drizzle of honey for harmony.
- Bungeo-ppang—those adorable fish-shaped pastries filled with red bean paste. Warm, subtly sweet, and the perfect endnote.
FAQs
- Can I freeze the patties? Absolutely. Freeze uncooked patties for up to 2 months. Cook from frozen, adding 2–3 extra minutes per side.
- Why do my patties burn? Lower the heat—the sugar in the marinade caramelizes fast.
- Can I use pork instead of beef? Yes, but cook to 145°F internally for safety.
Korean Bulgogi Burger: A Flavor Journey You Won’t Forget
Make a mouthwatering Korean Bulgogi Burger with juicy marinated beef, gochujang mayo, and quick-pickled cucumbers. Perfect for grilling or stovetop—try it tonight!
Ingredients
For the Bulgogi Beef Patties
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1.5 lbs ground beef
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¼ cup soy sauce
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3 tbsp brown sugar
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2 tbsp toasted sesame oil
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tbsp rice wine (mirin or apple juice)
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3 tbsp grated Asian pear or apple
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¼ tsp black pepper
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2 green onions (finely chopped)
For the Quick-Pickled Cucumbers
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1 English cucumber (thinly sliced)
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¼ cup rice vinegar
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1 tbsp sugar
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½ tsp salt
For the Gochujang Mayo
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½ cup mayonnaise
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1.5 tbsp gochujang
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1 tsp soy sauce
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1 tsp rice vinegar
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1 tsp sesame oil
For Assembly
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4 brioche buns (toasted)
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Optional (sesame seeds, extra green onions, kimchi, lettuce)
Instructions
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In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice wine, grated pear, and black pepper. Add ground beef and green onions; gently fold to combine. Cover and refrigerate for 1–24 hours.01
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Combine rice vinegar, sugar, and salt in a bowl. Add cucumber slices, pressing to submerge. Let sit for 30 minutes.02
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Mix mayonnaise, gochujang, soy sauce, rice vinegar, and sesame oil in a small bowl. Cover and refrigerate.03
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Shape marinated beef into 4 patties, pressing a dimple into each center.04
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Cook patties on medium-high heat for 4–5 minutes per side, until 135–140°F internally. Rest for 3 minutes.05
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Toast buns lightly.06
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Assemble burgers with gochujang mayo, patties, and pickled cucumbers.07
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