Bulgogi burgers, inspired by my love of Korean bulgogi and kalbi, will be your new favorite burger served traditionally on a bun, wrapped in lettuce, or eaten with rice and Korean banchan.
Place beef in a large mixing bowl. Add the other ingredients to the large bowl and mix in well but don’t overmix – as soon as it’s distributed, stop mixing.
Form ¼ lb patties – should make about 8. Don't over handle the beef mixture. Perfection is not the goal! Store on a plate or parchment-lined baking sheet in the fridge until ready to use.
Combine ingredients in a small bowl. Taste. Tangier? add lime juice. Spicier? Add kimchi juice or gochugaru. Too spicy? Add a more yogurt or mayo to mellow it out. Refrigerate until ready to use.
Serve traditionally on a bun or as a lettuce wrap. Top with the kimchi sauce and make a quick Asian-flavored slaw to eat on the side or put in the bun!