Bulgogi is Korean cuisine. Traditionally, the dish features beef that is combined with a mixture of soy sauce, sugar, sesame oil, garlic, pepper, and sugar. It can also include scallions and ginger. Usually in this classic dish, the thinly sliced, marinated beef is served over cooked rice or wrapped in lettuce. We have made bulgogi the standard way and also a vegetarian version using eggplant. (Click these links for our version of Garlic-Sesame Beef Bulgogi & Bulgogi Eggplant.)
I recently learned that fast-food restaurants in Korea make bulgogi into burgers. That sounded like a fantastic meal for Summertime grilling to me. Ground beef is mixed with the typical elements of bulgogi, then formed into patties and grilled. In this post, the burgers are served on buns with lettuce and a spicy concoction of mayonnaise and Asian chili sauce. We love these! The meat is so flavorful, and the spiced mayo gives the burgers a kick of heat.
For those who prefer a less spicy condiment, the amount of chili sauce added to the mayo can be reduced. The patties can be made up to a day ahead of time and stored, tightly covered, in the refrigerator.
Beef Bulgogi Burgers
Beef Bulgogi Burgers (adapted from onceuponachef.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Chill Time: 30 minutes, Cook Time: 10 minutes, Makes: 5 – 6 burgers
Ingredients
Bulgogi Burgers:
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1-1/2 tablespoons packed dark brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 slice sandwich bread, crusts removed and torn into 1/4-inch pieces
- 1-1/2 pounds 85% lean ground beef
- 1/2 cup chopped scallions, about 4 or 5 scallions
- hamburger buns and lettuce leaves, for serving
Chili Mayonnaise:
- 1/4 cup mayonnaise
- 4 teaspoons Sambal Oelek (Asian chili sauce)
- pinch granulated sugar
Directions:
In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread pieces. Stir everything together, then let the mixture sit for a few minutes to allow the bread to soften.
Combine the soy sauce, sesame oil, brown sugar, seasonings, and bread.
Mash the seasoned mixture together with a fork into a paste. Add the beef and scallions to the mixture and mix by hand until well combined.
Add the beef & scallions to the mixture.
Divide the mixture into 5 or 6 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. Chill the formed burgers for 30 minutes. (Note: The patties can be made a day ahead of time. Place them on a sheet pan lined with aluminum foil and cover tightly with saran wrap.)
Form the burgers.
While the burgers are chilling, put together the chili mayonnaise. In a small bowl, mix together the mayonnaise, Asian chili sauce, and sugar. (For less heat, use less Asian chili sauce in the mixture.) Refrigerate the sauce until the burgers are cooked.
Combine the ingredients for the chili mayonnaise.
Preheat the grill to high heat. Place the patties on a grill rack coated with cooking spray. Grill, covered, until browned on the first side, about 3 – 4 minutes.
Grill the burgers.
Flip the burgers and continue cooking for a few minutes more until they reach the desired doneness. Before serving, toast the buns on the cooler side of the grill, if desired.
The burgers are ready!
Serve the burgers with the chili mayonnaise and lettuce on the toasted buns.
Serve the burgers on the toasted buns with the chili mayonnaise & some lettuce.
Bulgogi burgers are the new staple for our Summer grilling meals! ~Linda
Beef Bulgogi Burgers (adapted from onceuponachef.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Chill Time: 30 minutes, Cook Time: 10 minutes, Makes: 5 – 6 burgers
Ingredients
Bulgogi Burgers:
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1-1/2 tablespoons packed dark brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 slice sandwich bread, crusts removed and torn into 1/4-inch pieces
- 1-1/2 pounds 85% lean ground beef
- 1/2 cup chopped scallions, about 4 or 5 scallions
- hamburger buns and lettuce leaves, for serving
Chili Mayonnaise:
- 1/4 cup mayonnaise
- 4 teaspoons Sambal Oelek (Asian chili sauce)
- pinch granulated sugar
Directions:
In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir everything together, then let the mixture sit for a few minutes to allow the bread to soften. Mash the seasoned mixture together with a fork into a paste. Add the beef and scallions to the mixture and mix by hand until well combined. Divide the mixture into 5 or 6 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. Chill the formed burgers for 30 minutes. (Note: The patties can be made a day ahead of time. Place them on a sheet pan lined with aluminum foil and cover tightly with saran wrap.)
While the burgers are chilling, put together the chili mayonnaise. In a small bowl, mix together the mayonnaise, Asian chili sauce, and sugar. (For less heat, use less Asian chili sauce in the mixture.) Refrigerate the sauce until the burgers are cooked.
Preheat the grill to high heat. Place the patties on a grill rack coated with cooking spray. Grill, covered, until browned on the first side, about 3 – 4 minutes. Flip the burgers and continue cooking for a few minutes more until they reach the desired doneness. Before serving, toast the buns on the cooler side of the grill, if desired. Serve the burgers with the chili mayonnaise and lettuce on the toasted buns.