Tasty Korean-Inspired Burger

This Korean-inspired Bulgogi Kimchi Burger takes your favorite BBQ elements and turns them into an amazing handheld treat. The patties soak up the sweet-savory bulgogi marinade while spicy gochujang mayo and zippy kimchi work together for a taste explosion that'll make you feel like you're dining in downtown Seoul.

I whipped up this mashup dish after eating at a Korean BBQ spot that stuck in my mind for days afterward. It's now what I cook whenever I want to wow my dinner guests - they all leave with the recipe in hand!

What You'll Need

• Ground pork: Makes a juicier burger that really soaks up the bulgogi marinade. Try to get some with around 15% fat for the best outcome.
• Dark brown sugar: Gives that classic bulgogi sweetness. Grab organic if you can for deeper flavor notes.
• Soy sauce: Brings that savory depth. Go for low sodium if you're watching your salt.
• Sesame oil: Adds that nutty Korean touch. Sprinkle some toasted sesame seeds on top to boost this flavor.
• Onion: Brings sweetness and texture. Chop it up tiny so it mixes in well.
• Brioche buns: Their buttery softness works magic with the meaty filling. Don't skip toasting them.
• Gochujang paste: This brings the Korean heat. Check Asian grocery stores for the real deal.
• Mayonnaise: Creates the base for your spicy sauce. Japanese Kewpie mayo makes it extra yummy.
• Fresh kimchi: Adds tang and crunch plus good bacteria. Get cabbage kimchi with medium heat.
• Sliced cucumbers: Gives a cool, crisp contrast. English or Persian cukes work best here.

How To Make It

Mix Up Your Spicy Mayo:

Stir mayo and gochujang together in a small bowl until you've got a smooth, even-colored sauce. This simple mix packs a punch with just the right balance of creamy and spicy. Pop it in the fridge while you work on the burgers so the flavors can get friendly.

Put Together The Meat Mix:

Drop your ground pork into a big bowl. Toss in the brown sugar, soy sauce, sesame oil, and tiny-chopped onions. With clean hands, mix everything just enough to combine. Don't go overboard with the mixing or you'll end up with tough burgers. You want to see all the ingredients evenly spread throughout.

Shape Your Burgers:

Split the meat mixture into four equal chunks. Shape each piece into a patty that's a bit wider than your buns since they'll shrink while cooking. Press your thumb into the middle of each patty to make a little dent. This trick keeps them from puffing up in the middle and helps them cook evenly.

Get Cooking:

Fire up your grill on high or get a skillet hot over medium-high heat. Cook the patties until they hit 160°F inside. That's usually about 4 minutes on each side, depending on how thick they are. Don't smash them while they cook or you'll lose all those tasty juices.

Build Your Burger:

Get those brioche buns nice and toasty. Slather plenty of your spicy mayo on both bun halves. Set your cooked patty on the bottom bun. Pile on some fresh kimchi and cucumber slices. Cap it with the top bun and dig in while it's hot.

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Gochujang really makes these burgers stand out from the crowd. I found it at a nearby Korean market years ago and now can't imagine my fridge without it. The biggest compliment these burgers ever got was when my Korean American neighbor tried them and gave me a big thumbs up - that meant everything!

Capturing True Bulgogi Taste

Real bulgogi marinade usually has Asian pear in it to tenderize meat and add sweetness. We don't need that for our burger version since ground meat is soft already. The magic happens when dark brown sugar meets soy sauce - they create that authentic bulgogi flavor without hunting down hard-to-find stuff. Remember to mix your meat gently to keep your burgers tender. If you work the mixture too much, you'll end up with tough, chewy patties.

Easy Swaps

Don't have pork? Ground beef works great too, but grab the 80/20 kind for good flavor. Want something lighter? Ground chicken thighs are surprisingly tasty - just add a tablespoon of oil to keep things moist. Can't find gochujang? Mix a teaspoon of sriracha with half a teaspoon of miso paste instead. No kimchi around? Make quick pickled cukes with rice vinegar for that tangy crunch. For folks avoiding gluten, swap in tamari for soy sauce and wrap your burger in lettuce leaves rather than using buns.

What To Serve On The Side

These burgers go perfectly with Korean-style sides. Try them with a simple cucumber salad tossed in sesame oil or sweet potato fries dusted with Korean chili flakes. For a full Korean fusion meal, put out small dishes of banchan like pickled radish or sesame spinach. Wash it all down with a cold Asian beer or bubbly yuzu drink. Want to impress your guests? Set up a make-your-own burger station with toppings like fried eggs, sliced avocado, and different kimchi options.

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When bulgogi marinade meets gochujang mayo and tangy kimchi, you get a burger that's truly unforgettable. Make these for your next cookout and watch everyone ask for seconds!

Frequently Asked Questions

→ Can I substitute the ground pork with another meat?

You bet! Traditional bulgogi uses beef, but you can easily swap in ground beef or chicken for this burger. If you want something lighter, try ground turkey, but think about adding a spoonful of oil to keep it nice and juicy.

→ What is gochujang and where can I find it?

Gochujang is a thick, red Korean chili paste that's got a mix of sweet, savory and spicy kicks. Look for it in your supermarket's international section, Asian food shops, or online stores. Can't find any? Mix some sriracha with a bit of honey as a quick fix.

→ How spicy is this burger?

It's about medium spicy, mainly from the gochujang mayo. You can make it milder or hotter by changing how much chili paste you put in your mayo. The kimchi adds some heat too, so grab mild kimchi if you don't want too much fire.

→ Can I make these burgers ahead of time?

Sure thing! You can shape your patties a day before and keep them in the fridge under wrap. The spicy mayo will stay good in a sealed container in your fridge for about 3 days too.

→ What sides pair well with bulgogi kimchi burgers?

Korean pickled veggies or kimchi slaw go great with these. For something with a twist, try some sweet potato fries, Asian slaw, or just slice up some cucumbers and toss them with rice vinegar and a dash of sesame oil.

→ Is there a way to make this dish vegetarian?

Totally! Switch out the pork for a plant-based ground meat or make your own patties with chopped mushrooms, cooked rice, and smooshed tofu. Just use the same bulgogi seasonings and watch your cooking time, as veggie patties might cook faster.