Ingredients
Scale
- 1.5 lbs lean ground beef
- 4 brioche or sesame seed buns
- 1/4 cup low-sodium soy sauce
- 2 Tbsp packed brown sugar
- 1/2 cup well-drained kimchi
- 1/4 cup mayonnaise
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp toasted sesame oil
Instructions
- Step 1: Prepare the Bulgogi Glaze and Gochujang Aioli. In a small bowl, whisk together the soy sauce, brown sugar, and toasted sesame oil to create the bulgogi glaze; set aside. In a separate bowl, thoroughly mix the mayonnaise and Gochujang to create the spicy aioli.
- Step 2: Form the Patties. Gently form the ground beef into four evenly sized patties, making a small indentation in the center of each to prevent bulging. Season the patties lightly with salt and black pepper.
- Step 3: Cook the Burgers. Heat a skillet or grill to medium-high heat. Cook the patties for 4-5 minutes per side for medium doneness. During the last two minutes of cooking, brush the bulgogi glaze generously onto the top surface of the patties and allow it to caramelize slightly.
- Step 4: Toast and Sauce the Buns. While the burgers finish cooking, lightly toast the burger buns (either in the skillet or a toaster). Spread a generous layer of the prepared Gochujang aioli on both the top and bottom halves of the toasted buns.
- Step 5: Assemble the Bulgogi Kimchi Burger. Place the glazed patty onto the bottom bun. Top the patty with a mound of the well-drained kimchi, followed by the top bun. Serve immediately.
Notes
- To prevent sogginess, store cooked patties and pre-made aioli separately in the fridge for up to 3 days, only assembling right before serving.
- When reheating glazed patties, use a low oven (300°F) or a covered skillet on low heat; high heat will cause the bulgogi glaze to scorch before the meat is warmed through.
- Cut the richness of the beef and aioli by pairing this burger with a crisp, chilled side like a quick cucumber salad or some lightly pickled daikon radish.
- To ensure the bottom bun remains sturdy, remember to squeeze your well-drained kimchi tightly to remove any excess brine before crowning the patty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American