- Key Takeaways
- What Are Bulgogi Burgers
- Ingredients for Bulgogi Burgers
- Special Equipment Needed
- How to Make Bulgogi Burgers
- Tips for Perfect Patties
- Recommended Toppings and Sides
- Variations on Bulgogi Burgers
- Storage and Reheating Tips
- Conclusion
- Frequently Asked Questions
- What is a Korean bulgogi burger?
- Can I make bulgogi burgers without a grill?
- What toppings pair best with bulgogi burgers?
- How do I keep bulgogi patties juicy?
- Can I use a different protein for bulgogi burgers?
- How long can I store leftover bulgogi burgers?
- Is it possible to make bulgogi burgers gluten-free?
Key Takeaways
- Bulgogi burgers combine the sweet, savory umami flavors of Korean barbecue with traditional burger ingredients. They have a wonderful flavor combination of sweet and savory flavors, finished with interesting toppings.
- The key is using high-quality ground beef, finely chopped onions, soy sauce, and sesame oil along with fresh vegetables to develop an authentic flavor.
- Correct methods, like marinating the meat and putting a dimple in the patties, make for flavorful and juicy burgers.
- Kimchi, cheese and gochujang mayo add all kinds of tasty flavor layers. In the meantime, brioche or sesame buns will provide the ideal canvas.
- Equipment such as a flat top, burger press, and a good sharp knife will help you get them prepped and cooked evenly each time.
- Variations, such as spicy or vegetarian versions, offer an opportunity to personalize and experiment with creating bold, distinct flavor profiles.
Culver’s Korean Bulgogi Burger combines the robust, savory flavors of Korean barbecue with the deliciousness of your favorite burger. With its tender, marinated beef patty, sweet and savory bulgogi sauce, and crisp toppings, this recipe is a flavorful twist on a familiar favorite.
The preparation is very easy, so this is something simple that you can easily make at home. With pantry-friendly ingredients such as soy sauce, sesame oil, garlic, and brown sugar, the marinade seeps into the beef and pumps it full of flavor.
Served on a lightly toasted bun and topped with crunchy, fresh veggies, it’s a tasty, wholesome meal. This tasty recipe makes a great quick weeknight dinner or a fun weekend cookout meal!
It perfectly balances simplicity with big flavor so anyone can experience a delicious, homemade version of this customer favorite Korean-influenced burger.
What Are Bulgogi Burgers
Bulgogi burgers are a great way to enjoy the sweet and savory flavor combination of Korea, tucked in the burger package we all love. They pack all the savory-sweet wonderfulness of bulgogi, a classic Korean BBQ favorite. Yet, at the same time, they welcome the American burgers’ grilling and stacking tradition.
The end result is a deliciously savory beef patty packed with bulgogi-inspired flavors. It’s then piled high with spicy Gochujang mayo, sweet caramelized onions, and crunchy carrots for that added punch. Bulgogi burgers are a tasty way to enjoy the flavors of Korean cuisine. They mash up all those traditional flavors into a format that’s familiar, fun, and delicious.
Origins of Bulgogi Burgers
Bulgogi, which literally translates to “fire meat,” has been a mainstay in Korean households for centuries. Traditionally, the marinated beef is cooked on a grill, infusing it with all the delicious flavors.
The move to a burger format combines this deep culinary heritage with the Western appreciation for meals you can fit in your hand. Inspired by the Korean BBQ culture, with its focus on communal grilling and pronounced flavors, bulgogi burgers are born.
With the success of fast food trends, Korean cuisine has been experiencing a surge in popularity in many Western countries. Now, bulgogi burgers are showing up on menus as a savory, exotic take on comfort food.
Unique Flavors of Bulgogi Burgers
The flavor profile of bulgogi burgers is not what you would expect from a typical burger. The bulgogi sauce has an umami-rich foundation made from soy sauce, sugar, sesame oil, and garlic. It adds a beautiful touch of sweetness, too.
This marinade seeps into the beef patty, providing a juicy and umami-packed bite. Spicy Gochujang mayo goes on top for a creamy, spicy kick, and caramelized onions add a mellow, deep sweetness.
Crunchy julienned carrots and kimchi add fresh, crunchy vibrant texture that keeps this dish incredibly lively. Their sharp kick plays perfectly with the deep umami of the beef.
Put together, these three elements make for a burger that’s plenty bold, but still highly balanced—making it a hit with adventurous eaters and Korean food lovers alike.
Ingredients for Bulgogi Burgers
Essential Ingredients for Patties
Ground beef is the vehicle for bulgogi patties, so it’s worth spending some time thinking about what kind to use. Regular 85% lean ground beef is ideal here, providing plenty of flavor and moisture without being greasy. For an even bolder flavor, wagyu ground beef makes a great substitute.
Onions and/or finely chopped spring onions not only lend sweetness, their moisture content helps keep the patties juicy. A food processor really makes quick and easy work of getting all the ingredients evenly incorporated. This results in a finer texture that’s easier to mold and grill.
For binding, panko bread crumbs are a surefire option, making sure the patties stay intact without stealing the show.
Seasoning Ingredients for Bulgogi Flavor
The signature bulgogi flavor comes from a blend of soy sauce, sesame oil, scallions, brown sugar, and sesame seeds. These seasonings work together to form the savory, sweet, nutty flavor profile that bulgogi is famous for.
Marinating the meat for at least 30 minutes (or up to overnight) makes sure these flavors penetrate all the way through. The gochujang and gochugaru add just the right amount of spice and complexity.
Combine ketchup and gochujang in a 3-to-1 ratio for an easy, Korean-influenced condiment. Adjust the spice level of the mixture to suit your taste for a delicious spicy-sweet balance!
Toppings and Condiments
Popular toppings take bulgogi burgers to the next level as they contribute both texture and flavor. Tangy, spicy fried kimchi adds more depth of flavor and a slice of cheese melts perfectly in with the patty for creaminess.
Gochujang mayonnaise, whipped up with a blend of mayo and gochujang, provides a creamy, spicy punch. Fresh veggies including crunchy lettuce and crunchy, cool cucumber slices add a crisp, refreshing crunch that helps cut through the richness of the patty.
Recommended Buns for Serving
I think brioche buns are the best as far as texture and flavor goes. Their soft, slightly sweet profile goes hand-in-hand with the robust flavor of bulgogi.
Sesame buns are a nice choice, giving a little extra nutty flavor. Or swap in some lettuce wraps for a low-carb option. They’re crisp and refreshing, helping to keep the dish light and letting the burger’s gorgeous flavors shine.
Special Equipment Needed
It’s easy to create a delicious Korean bulgogi burger in your own kitchen when you’re equipped with the right ingredients. Each piece of equipment is important, from creating the patties to grilling them just right. Let’s break it down:
Tools for Preparing the Patties
First, a mixing bowl is key to mixing ground beef with bulgogi marinade and seasoning. A food processor is great for finely chopping garlic, ginger, or even blending marinade ingredients for a finer texture.
To mold the patties, a burger press is an easy way to achieve consistent size and thickness, assisting with even cooking. Buy yourself a very sharp knife to chop up green onions and slice things like cucumbers and kimchi.
When done with precision, you’ll take the appearance and flavor of your dish to the next level.
Tools for Cooking the Burgers
Cooking bulgogi burgers needs specialized tools for the best results:
- A grill works great for getting that smokey, charred flavor. A charcoal grill will give you the best flavor, but a gas grill is fine too.
- Two-zone grilling setups—heat on one side, none on the other—are ideal for controlling cooking temperatures. A sturdy spatula helps flip the patties without breaking them.
- Meat thermometer: Ensures patties reach an internal temperature of 160°F for safety while staying juicy. For proper airflow, the grill vents should remain open during cooking.
This is why a somewhat loose patty at 20% fat is the best option for grilling, because it guarantees flavor and moisture.
By cooking over indirect heat, such as by making a pile of charcoal to one side, you can avoid flare-ups. This method ensures the patties cook through without charring.
How to Make Bulgogi Burgers
1. Prepare the Ingredients
Begin by slicing one medium onion and a bunch of spring (or scallion) onions very thinly. The onions will cook down and get brown and sweet for a delicious savory topping. For the spring onions, slice fine, reserve a few for garnish, and mix the rest into the meat.
Begin by marinating 1 pound of ground beef. Combine it with 2 T soy sauce, 2 t sesame oil, 2 T chopped scallions, 1 T brown sugar, and 1 T sesame seeds. Combine thoroughly and refrigerate for at least 30 minutes. This step is important because it helps all of the flavors to penetrate the beef.
Set up your making-your-burger station with your buns and toppings to make assembly easy.
2. Mix the Bulgogi Seasoning
For the sauce, add the soy sauce, gochujang, garlic, ginger, vinegar, and brown sugar to a small saucepan. Together, this mixture will make a deep, savory, umami-filled Bulgogi Sauce.
Incorporate this mixture into the beef for a sweet-savory flavor balance. Taste the mixture for seasoning and adjust as necessary before shaping into patties. Taste testing helps to make sure the seasoning is on point.
3. Shape and Form the Patties
After seasoning, divide the beef into four equal chunks. Shape each one into patties that are ½ inch larger in diameter than the burger buns. This provides them enough space to relax as they cook.
Form the patties to be roughly ½ inch thick. Form a small indentation in the middle of each patty to prevent them from puffing up during cooking. Uniform patties ensure even cooking and a polished presentation when served.
4. Cook the Burger Patties
To cook your patties, heat a grill or skillet to medium-high. For each patty, cook for 1 – 2 minutes on each side, brushing with Bulgogi Sauce while cooking.
For medium-rare, target an internal temperature of 120°F, or 130°F for medium. Don’t be tempted to press the patties down, this releases juices for juicy, flavorful burgers.
5. Assemble the Bulgogi Burgers
Layer the cooked patty with a cheese slice, a spoonful of Gochujang mayo (made by mixing ½ cup mayo with 1 tablespoon gochujang), caramelized onions, and a sprinkle of toasted sesame seeds.
Put everything inside toasted burger buns. Pair with fries or a crisp salad for a delicious meal.
Tips for Perfect Patties
Use High-Quality Ground Beef
The key to a great bulgogi burger is quality ground beef. Choose freshly ground beef that contains approximately 20 percent fat. That’s because this fat content keeps the patties nice and juicy.
Lean cuts will do too, but the fat provides a nice richness. Using grass-fed or locally sourced beef provides a richer, more authentic flavor that really shines through. Quality meat has a direct effect on texture, allowing every bite to be tender rather than chewy.
Add Binding Ingredients like Egg
Binding agents hold the patties together to prevent crumbling. Adding an egg to the mixture helps to retain moisture while helping to hold everything together on the grill.
For anyone skipping eggs, options such as breadcrumbs or mashed potatoes do the trick. These replacements have a similar binding effect, helping to hold the patties together and retain moisture.
Avoid Overmixing the Meat
If you overmix the beef you’ll end up with heavy, chewy patties. Mix the ingredients by hand, lightly, just to combine them together.
Minimizing handling of the meat helps maintain its integrity and get you super soft, melty-in-your-mouth patties. Loose packing helps avoid really dense patties, too.
Create a Dimple in the Patty
To keep them from puffing up while they cook, make a little indentation in the middle of each patty, about the size of your thumb. This little trick will give you evenly shaped patties that fit perfectly on the buns.
The dimple improves the appearance, ensuring that your burgers look as good as they taste.
Cook Without Pressing the Patty
While cooking, do not smash the patties down with a spatula. This makes the juices run out, and makes them dry.
To achieve the best crust, only turn the patties once so they can form a crust without drying out. Don’t trust color—use a thermometer and make sure the internal temperature has reached 160°F.
For medium rare, you will want to cook them to 120°F. Once you’re done cooking, allow patties to rest for a few minutes to ensure all juices are sealed in.
Recommended Toppings and Sides
Popular Toppings for Bulgogi Burgers
These bulgogi burgers are about building the big, rich, flavorful umami-packed foundation with the perfect counterpoint. First, when you have a bite full with kimchi slaw, you immediately taste that spicy, tangy crunch that cuts through the sweetness of the bulgogi’s marinade.
Finely shredded red cabbage creates an irresistibly crunchy topping as well as a beautiful, colorful contrast. In the meantime, slices of danmuji (pickled daikon radish) add their own mild sweetness and tang.
If you want something creamy, a dollop of sesame mayo or gochujang aioli will bring the whole thing together. These recommended toppings add a delicious burst of flavor to the burger while rounding it out with a delicious variety of textures.
Don’t be afraid to make it your own—add a fried egg, take things in a new direction with ssambap-inspired lettuce wraps.
Side Dishes to Pair with Bulgogi Burgers
An exceptional side dish can turn a meal into an extraordinary experience that’s truly memorable.
Garlic soy cucumbers are a great choice. These crunchy pickled cucumbers are bright and cooling, providing a mildly savory contrast that tempers the rich burger. If you’re looking for something with a little kick, order a side of spicy Chinese cucumbers.
Sweet potato fries would be great here as well, the fries’ natural sweetness complimenting the caramelized bulgogi patties.
Looking for a side that is a bit lighter? Enjoy a crunchy green salad with sesame dressing. Pair it with a side of kimchi coleslaw to round out your meal.
Serving a traditional Korean side like rice or japchae instantly enhances the meal, making it feel a little more special and true to origin.
Variations on Bulgogi Burgers
These bulgogi burgers are packed with mouthwatering Korean BBQ-inspired flavor. They’re super simple to play around with and make them your own though! Change up the ingredients or replace essential elements with new ones to get creative! You’ll find surprising variations that still stay true to the burger’s spirit.
Spicy Bulgogi Burger Version
If you’re like me and love all things spicy, this spicier variation will take your bulgogi burger to the next level. Mixing a big dollop of gochujang, a spicy Korean chili paste, into the burger mixture delivers deep, smoky, spicy goodness.
Stacking them high with spicy kimchi adds heat and delicious tangy fermented flavor too. You control the spice level, how great is that! Use mild if you like a subtle spice, or increase the heat with an additional spoonful of chili paste.
Pairing this version with some chilled garlic soy cucumbers helps to offset the spiciness.
Vegetarian Bulgogi Burger Option
It’s pretty simple to make a vegetarian-friendly bulgogi burger, and just as delicious. I like to use either plant-based ground meat for the base or thick slices of portobello mushrooms to keep it hearty and textured.
Then coat them in a bulgogi-inspired sauce of soy sauce, sesame oil, garlic, and a bit of brown sugar. Grill or pan-sear until deep golden brown and caramelized.
Familiar flavors such as sesame seeds and green onions ground it all. Serve with your favorite side, like these spicy cucumbers, to complete the meal.
Storage and Reheating Tips
Storing Leftover Patties and Toppings
Here are some practical tips:
- This makes sure it doesn’t get exposed to air, which can dry out food, ruining flavor and moisture.
- Refrigerate within two hours of cooking: Prompt cooling slows bacterial growth.
- Consume within three days: Patties are good for up to four days in the refrigerator. For optimal flavor and quality, consume within 2-3 days!
For assembled or unassembled burgers, patties and toppings should be stored separately in airtight containers. More toppings such as kimchi keep in the refrigerator for a week.
For peak flavor and quality, aim to use them as soon as possible!
Reheating Methods for Best Results
To get the most out of your bulgogi patties, reheat with care to keep them juicy and delicious.
A cast iron skillet is ideal. Pan-fry the frozen patties in a little oil over medium heat until heated through and crispy on the outside.
Or you can use a microwave on medium power, checking often so you don’t dry them out.
As a rule of thumb, make sure to always reheat your food to an internal temperature of 165°F.
Conclusion
Korean bulgogi burgers add big flavor and a fun twist to your regular burger night. It’s the combination of sweet, savory, and smoky that makes each and every bite thrilling. With easy-to-find ingredients and straightforward instructions, you’ll have no trouble bringing this Korean-inspired burger to your own backyard. Add a side of spicy, crunchy slaw and pickled veggies. Toss in a side of fries to make a meal that satisfies in every way!
Experiment with different toppings or sides to customize it. If you have any leftovers, store them properly, and they’ll be just as delicious the next day. When you cook at home, you get to control every single detail so you can eat clear, bright, dazzlingly flavorful food any day of the week.
So why not try it out? Let me tell you, these burgers are totally worth it. Pass the recipe around, and may the deliciousness go viral!
Frequently Asked Questions
What is a Korean bulgogi burger?
A Korean bulgogi burger, a creative take on traditional bulgogi flavors. It’s loaded with juicy beef patties marinated with soy sauce, garlic, sesame and sugar so it’s sweet and savory at the same time.
Can I make bulgogi burgers without a grill?
Yes! You can cook the patties on the stovetop in a skillet or griddle. A cast-iron skillet is your best bet, though, for that smoky, charred flavor.
What toppings pair best with bulgogi burgers?
Popular toppings are kimchi, lettuce, sliced cucumbers, pickled onions, and spicy mayo. These provide crunch and spice, cutting through the richness of the burger and adding balance to each bite.
How do I keep bulgogi patties juicy?
Choose a ground beef with no more than 80% lean, don’t overwork the meat and don’t overcook. Rest the patties after cooking to keep them juicy.
Can I use a different protein for bulgogi burgers?
Yes! You can easily swap in ground pork, chicken or turkey too. If using leaner meats, adjust the marinade to keep the flavor punch.
How long can I store leftover bulgogi burgers?
Refrigerate Store cooked patties in an airtight container in the refrigerator for up to 3 days. Just reheat over low in a skillet or in the microwave to prevent it from drying.
Is it possible to make bulgogi burgers gluten-free?
Heck yeah to everything you said! Use gluten-free soy sauce or tamari for the marinade and serve on gluten-free buns or lettuce wraps.