Bulgogi Burger

This bulgogi burger is packed with flavors inspired by the popular Korean BBQ,
bulgogi. The juicy and tender bulgogi patty also forms the perfect char as the
sweet and savory seasoning starts to caramelize on the grill. With its deep
flavors, you only need a few simple toppings and some rich and tangy gochujang
mayonnaise.

Servings: 4 patties

Author:

Prep Time
20 minutes

Cook Time
40 minutes

Course:

Main Course

Cuisine:

American Fusion korean

Keywords:

Beef bulgogi gochujang burger

Instructions

1 Mix the patty ingredients together in a large bowl until the ingredients are
just evenly combined. Avoid overworking the meat mixture. Set it aside as you
prepare the other ingredients.
2 Mix the gochujang mayonnaise ingredients together in a small bowl and set aside.
3 Heat a large skillet over medium heat with a thin layer of EVOO.
4 Add the shiitake mushrooms to the skillet, being careful not to overcrowd the
pan. Once browned and slightly charred (about 2-3 minutes), flip the mushrooms
to cook and brown the other side. Set aside in a small bowl.
5 Divide the patty mixture into four equal parts and carefully roll them into
balls. Gently flatten and shape each patty to be about ¾" thick and just a bit
wider than your burger buns (they will contract in size while cooking). Make a
shallow depression or dimple at the center of each patty (the patty will swell
while cooking and level out).
6 Heat a large skillet over medium heat with a thin layer of canola oil.
7 Add a patty or two to the pan and let it cook for about 4 minutes or until it is
nicely browned with some sauce caramelization.
8 Flip the patty and cook for another 4 minutes (or until your desired doneness).
9 Spread some gochujang mayonnaise on a bun bottom, add a cooked patty, charred
shiitake mushrooms, and shredded red cabbage. Serve immediately with (optional)
sweet potato fries.

Bulgogi Burger

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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