Bulgogi Burger with Kimchi Mayo
These bulgogi burgers are mixed with ginger, garlic, and gochujang sauce for a sweet and slightly spicy finish. Served with cucumbers, cabbage slaw, and a homemade kimchi mayo for a perfect burger combo!
Equipment
Ingredients
- 1 pound ground beef, 85/15 mix
- 2 tablespoons gochujang chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic, 2 cloves
- Salt and pepper
- Sliced cucumbers, garnish
- 3 large Sesame hamburger buns
Kimchi Mayo:
- ½ cup mayonnaise
- 2 tablespoons minced kimchi
- 1 tablespoon kimchi brine
- 1 tablespoon gochujang
Cabbage Slaw:
- 2 cups purple cabbage, shredded
- 2 scallions, minced
- 1 tablespoon rice vinegar
- Pinch of salt
Instructions
For burgers:
- In a medium bowl, mix together ground beef, ginger, garlic, gochujang, and soy sauce. Mix well to combine and then shape patties into 3 burgers. Put a thumb divot in each burger so they cook evenly.
- To cook the burgers in a cast iron skillet: Add a tablespoon of neutral oil to the skillet over medium-high heat. Add the burgers and sear for 4-5 minutes per side until the burgers reach 135˚F in the thick part of the burger. I like to add another dollop of gochujang to the burgers when they are almost done.
To make the sauce:
- Stir together the mayonnaise, minced kimchi, kimchi brine, and gochujang.
For the slaw:
- Combine cabbage, scallions, rice vinegar, and a pinch of salt.
To build burgers:
- Toast buns and spread with some of the sauce. Top with slaw and burgers. Then add cucumbers, more sauce, and the top bun. Serve immediately!
Nutrition
Serving: 1burger | Calories: 803kcal | Carbohydrates: 32g | Protein: 33g | Fat: 60g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 917mg | Potassium: 717mg | Fiber: 2g | Sugar: 7g | Vitamin A: 799IU | Vitamin C: 39mg | Calcium: 133mg | Iron: 5mg