Kimchi Bulgogi Brioche (Printer-Friendly Layout)
A Korean BBQ twist: pork burgers with zingy kimchi and creamy mayo on golden brioche.
# Ingredients You'll Need:
→ Burger Patties
01 -
0.5 medium onion, chopped up small
02 -
1 teaspoon sesame oil
03 -
59 ml soy sauce
04 -
55 g packed dark brown sugar
05 -
454 g pork, ground
→ Burger Assembly
06 -
4 brioche buns, lightly toasted
→ Gochujang Mayo Sauce
07 -
0.5 tablespoon gochujang
08 -
1 tablespoon mayo
→ Toppings
09 -
Sliced cucumbers
10 -
Crisp kimchi
# Step-by-Step Instructions:
01 -
Pop a patty on each toasted brioche bun, slather with gochujang mayo, then pile on kimchi and cucumber. Chow down while it's hot.
02 -
Cook patties on a hot grill or pan. Don't stop until they're cooked through and hit 71°C in the center.
03 -
Split pork mixture into four and shape each bit into a burger patty.
04 -
Chuck your ground pork, soy sauce, onion, brown sugar, and sesame oil in a big bowl. Give it a gentle mix using your hands—careful not to mash it too much.
05 -
Stir together mayo and gochujang in a little bowl so it's nice and smooth. Keep it close for later.
06 -
Heat up your grill on high or get a skillet warm over medium-high heat.
# Extra Tips and Tricks:
01 -
Mixing pork gently keeps your patties soft and juicy—they won't end up tough.
02 -
Kimchi brings loads of zing and works great with bold, sweet bulgogi flavors.