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Bring juicy, sweet, and savory Korean barbecue goodness straight to your stovetop or grill with this bulgogi kimchi burger. Sandwiched between golden, buttery brioche buns and slathered with creamy gochujang mayo, every bite hits you with flavor. This one's nothing like your everyday burger—think sweet-and-salty pork, plenty of seasoning, a perfect burst of crunchy kimchi, and loads of personality.
First time I threw this together, I doubled up, figuring there’d be leftovers—wrong! My folks wiped out every last one. Now it’s what we cook when we want something everyone will fork-fight over.
Luscious Ingredients
- Ground pork: full of juicy goodness and holds together perfectly. Look for pork with enough fat for extra flavor and moisture.
- Dark brown sugar: super moist and packed with rich sweetness, key for that classic bulgogi vibe.
- Soy sauce: the deep, savory backbone of the marinade. Use a good, real-brewed option if you can.
- Sesame oil: gives a fragrant, nutty punch. You only need a touch — pure toasted is best.
- Onion: keeps it juicy and gives gentle sweetness. Chop it up fine so it hides in the patty.
- Brioche hamburger buns: super soft and buttery. Toast them for crispy outsides and squishy middles.
- Mayonnaise: the creamy must-have for your gochujang spread. Thick and rich mayo works best.
- Gochujang: spicy, slightly sweet Korean chili paste. Get one with a label you trust for solid flavor.
- Fresh kimchi: tangy, crunchy, and adds a burst of flavor; look for the stuff in the fridge section for pep.
- Sliced cucumbers: extra coolness and snap. Optional, but brings great contrast.
Simple Instructions
- Build the Burgers:
- Set your bottom buns out, put patties on each one, swipe on plenty of gochujang mayo, stack on kimchi and cucumbers, then crown with top buns. Dig in right away!
- Toast the Buns:
- Split buns and warm them, cut side down, till they’re golden and smell amazing. You can use your grill or a hot pan.
- Grill or Cook Patties:
- Crank the skillet up to medium-high or get your grill screaming hot. Brush with oil if you want. Lay patties down and cook for five minutes per side, or until juicy and browned through (aim for 160°F in the middle).
- Shape the Patties:
- Portion your pork mix into four parts, roll into balls, and press into thick disks. Squish the middle a little so they cook flat.
- Prepare the Pork Mixture:
- Get a big bowl and toss in chopped onion, soy sauce, sesame oil, dark brown sugar, and pork. Mix with your hands until just combined—don’t squish too much or the patties get tough.
- Make the Gochujang Mayo:
- Stir mayo and gochujang in a bowl until smooth and a bit spicy-sweet. Let it sit for a few minutes—flavors get even better.
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My go-to part? The gochujang mayo—creamy, spicy, and ties everything together. My friend literally did a double-take at her first bite at our barbecue, totally amazed how kimchi and tender pork get along so well in a burger bun.
Storage tricks
Once cooked, the patties will stay good in the fridge up to three days in a sealed box—just make sure they’re cool first. Warm them gently in a skillet when ready to eat, so they don’t dry out. Keep toppings and buns separate to dodge soggy bread. Toast any leftover buns right before chowing down for max flavor.
Swaps and options
You can swap pork for ground beef or try chicken for something lighter. Turkey is also solid. Want more savor? Finely chop mushrooms into the mix for juicy texture and a deeper punch. Used up your soy sauce? Tamari works if you need gluten-free. No gochujang handy? Mix chili garlic sauce with a drizzle of honey for a speedy stand-in.
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Serving tips
This shines next to crisp cucumber salad or some pickled veg for crunch. Pair with skinny fries or sweet potato wedges for a sweet salty sidekick. Grab a cold beer or sparkling water with lemon and you’re set. Works great for summer picnics or cold night comfort food.
Cultural background
Traditional bulgogi is Korean barbecue—usually pork or beef, marinated in a sweet, salty, toasty soy and sesame mix. Sandwiching those flavors into a burger is a fun way to mix American and Korean food love. Kimchi isn’t just for crunch. Those living fermented veggies give this dish zing and life you’ll taste right away.
Frequently Asked Questions About Recipes
- → Which meat gives the best flavor for these burgers?
Pork's got the best juiciness for this, but you can swap in ground beef or even chicken if that's more your style.
- → Any tips on mixing up the pork patty?
Just mix it lightly with the seasonings using your hands. Don’t overdo it or you'll lose that tender, juicy bite.
- → Why add gochujang mayo on these burgers?
This creamy, spicy sauce gives the burger a gentle kick and rounded flavor. It mellows out the pork’s sweetness and brings out the tang of kimchi.
- → No grill? How else can I cook the patties?
Don't worry if you don’t have a grill! Just cook them in a skillet on medium-high and they’ll be just as tasty.
- → Which toppings make these burgers pop?
Crisp cucumber slices and tangy kimchi are perfect. They add crunch and a little zip that goes so well with the pork.