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Bulgogi burger on a wooden board with a red bowl of coleslaw in the background.

Bulgogi Burgers with Kimchi Sauce

Beth Lee
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 unadorned with rice and Korean banchan.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dinner
Cuisine Korean
Servings 8 burgers
Calories 282 kcal

Ingredients
  

For the burgers

  • 2 pounds high quality ground beef
  • 1 tablespoon kimchi juice optional
  • 1 tablespoon gochujang
  • ½ tablespoon gochugaru more if you like spicy
  • 1 tablespoon soy sauce 1.5 if you don’t have kimchi juice
  • 1 tablespoon sake 1.5 if you don’t have kimchi juice
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 1- inch knob ginger grated
  • 1 green onion finely chopped
  • ¼ cup panko bread crumbs

For the kimchi sauce

  • ½ cup Greek yogurt
  • ¼ cup kimchi finely chopped
  • ½ tablespoon mayonnaise
  • 2 teaspoons lime juice freshly squeezed
  • ½ teaspoon soy sauce (we use low sodium)
  • ½ teaspoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

For the burgers

  • Place beef in a large mixing bowl. Mix the next 10 ingredients in a small bowl.
    Bulgogi burger mix-ins in a white bowl with a small whisk.
  • Add the mixture to the ground beef in the large bowl and mix in well but don’t overmix – as soon as it’s distributed, stop mixing.
    Burger mixture in stainless steel bowl with a hand mixing.
  • Form ¼ lb patties – should make about 8. Again, don't over handle the beef mixture. Perfection is not the goal here! Store on a plate or parchment-lined baking sheet in the refrigerator until ready to use.
    Formed burger patties on a parchment paper on a sheet tray.
  • I recommend either a grill pan or an outdoor barbecue. On medium-high to high heat, cook for 2-3 minutes on the first side, flip and continue to cook to your preferred doneness. Likely another 2-3 minutes. 160℉ is the USDA recommendation for final temperature, which is equivalent to well done. We usually cook ours to medium (about 140℉) and take them off the heat source about 5 or 10 degrees before since they continue to cook as they rest.
    Two bulgogi burger patties on an indoor grill pan with one turned over and one not turned over.
  • Serve the burgers on buns or in lettuce wrap or just eat unadorned with rice and vegetables or salad.

For the kimchi sauce

  • Combine all ingredients in a small bowl. Taste for seasoning - do you want it saltier? add a pinch of salt. Tangier? add another splash of lime juice. Spicier? Add some extra kimchi juice or gochugaru. Too spicy? Add a little more yogurt or mayo to mellow it out. Refrigerate until ready to use.

Notes

    1. These burger patties taste so good all on their own so if you make these on a weeknight and want to keep it super simple, just serve them with a side of rice and a quick slaw or salad.
    1. I often buy pre-sliced bags of cabbage to whip up a quick slaw or just to use the crunchy cabbage as a burger or sandwich topping. Check the date and buy the freshest one you can.
    1. Have fun with the condiments - try my kimchi sauce or a variation of your own or just simple mayo and hot sauce.

Nutrition

Calories: 282kcalCarbohydrates: 4gProtein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 78mgSodium: 345mgPotassium: 402mgFiber: 0.5gSugar: 1gVitamin A: 173IUVitamin C: 1mgCalcium: 41mgIron: 3mg
Keyword bulgogi, burgers, kimchi sauce
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