Beef Bulgogi Burgers
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Inspired by Korean beef bulgogi, these bulgogi burgers are not only easy to make but also packed with flavor and family-friendly!
One of my favorite places to visit in LA is Koreatown, especially for its abundance of Korean BBQ restaurants. Navigating the extensive menus and diverse meat options can be daunting for first-timers—I highly recommend reading How To Order and Eat Korean BBQ (and not look like an idiot) before heading out! However, exploring the authentic flavors of various Korean dishes and sitting at tables with built-in grills is a fun experience.
Inspired by beef bulgogi, one of my favorite Korean specialties, these juicy bulgogi burgers capture the essence of the marinated beef slices traditionally grilled on a barbecue or stove-top griddle. They’re not only easy to make but also packed with flavor and family-friendly!
Table of Contents
“These are the best burgers I have ever made. I rate them in my top 5 burgers I’ve eaten, including restaurants! My husband said the same!”
What You’ll Need To Make Bulgogi Burgers
- Soy Sauce: Adds saltiness and umami flavor to the binder.
- Asian Sesame Oil: Infuses the meat with nutty, rich flavors.
- Dark Brown Sugar: Balances the saltiness with sweetness and helps caramelize the burgers when cooked.
- Crushed Red Pepper Flakes: Introduces a spicy kick.
- Ground Ginger: Adds a warm, spicy undertone that’s central to Asian flavors.
- Sandwich Bread: Acts as a binder for the burgers, keeping them moist and helping them hold together.
- 85% Lean Ground Beef: The main component of the burger, offering rich flavor and juiciness due to its fat content.
- Garlic and Scallions: These aromatics form the flavor foundation of the burgers.
- Mayonnaise: Provides a creamy base for the sauce, adding richness.
- Asian Chili Sauce (such as Sambal Oelek): Adds heat and depth to the sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, in a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread.
Let sit a few minutes for the bread to soften, then mash with a fork into a smooth paste.
Add the beef and scallions.
Using your hand, mix until well combined.
Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached.
Meanwhile, make the sauce: in a small bowl, combine the mayonnaise, Asian chili sauce, and sugar. (Note that this makes a spicy sauce; use less Asian chili sauce for a milder version.)
Mix well, then taste and adjust seasoning, if necessary.
Before serving, toast the buns on the cooler side of the grill if desired. Place one patty on the bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.
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Beef Bulgogi Burgers
Inspired by Korean beef bulgogi, these bulgogi burgers are not only easy to make but also packed with flavor and family-friendly!
Ingredients
For the Bulgogi Burgers
- 3 tablespoons soy sauce
- 1 tablespoon Asian/toasted sesame oil
- 1½ tablespoons packed dark brown sugar
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground ginger
- 2 cloves garlic, minced
- 1 slice white or whole wheat sandwich bread, crusts removed and torn into ¼-inch pieces
- 1½ pounds 85% lean ground beef
- ½ cup chopped scallions, from 4 to 5 scallions
- 5 hamburger buns
- Lettuce leaves, for serving (optional)
For the Chili Mayonnaise
- ¾ cup mayonnaise, best quality such as Hellmann's or Duke's
- ¼ cup Asian chili sauce, such as Sambal Oelek (available in Asian aisle of most supermarkets)
- ¼ teaspoon granulated sugar
Instructions
- Preheat grill to high heat.
- In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into ¾-inch thick patties about 4½ inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- Place 1 patty on bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.
For the Chili Mayonniase
- In a small bowl, mix together the mayonnaise, Asian chili sauce, and sugar. (Note that this makes a spicy sauce; use less Asian chili sauce for a milder version.)
- Make Ahead: The patties can be made a day ahead of time. Place them on a sheet pan lined with aluminum foil and cover tightly with saran wrap.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost overnight in the refrigerator prior to serving and then cook as directed.
Pair with
Nutrition Information
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- Per serving (5 servings)
- Serving size: 1 burger (does not include lettuce or sauce)
- Calories: 474
- Fat: 25 g
- Saturated fat: 9 g
- Carbohydrates: 30 g
- Sugar: 7 g
- Fiber: 2 g
- Protein: 31 g
- Sodium: 860 mg
- Cholesterol: 93 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Makes for a pretty average homemade burger but with an interesting sauce. Wasn’t bad by any means I was just hoping for more.
Move over Bahn Mi burger – this beef bulgogi burger is our new favorite! We did add about 1tsp of gochujang to the “panade” mixture and in the mayonnaise mixture, used half garlic chili and half gochujang, with added grated garlic, salt, pepper and some minced jalapeno and served with topping options of sliced cucumber, red onion, lettuce, sliced jalapeno.
Honestly this turned out to be one of most tasty, juicy burgers we have had in a long time!
My advice, make it now, add your own touch if wanted, but don’t lose the base of this recipe which is absolutely fabulous!
By the way we moved from California to Portugal just over 2 years ago and have been long time fans on Jenn’s recipes and being able to cook and share these recipes in Portugal makes it even more special!
This recipe is just what I was looking for! We added some shredded carrots as a topping for some crunch and took the suggestion of others to add some kimchi. We surely impressed our guests!! Highly recommend this recipe!!! Thank you!
Sambal is Indonesian. A better name would be Indonesian beef burgers.
Using that logic they could be called “granulated sugar burgers”. Why would you bother to send that comment in?!? Try the recipe….if you like it, great. What made it stand out? I you didn’t care for it, why not? Useless criticism is just that!
I have to agree with the comment from Mary. Recipe creation and cooking is hard work as is coming up with names etc. I thought these burgers were outstanding. We added also to the mix very thinly sliced Napa cabbage for crunch. Loved the other suggestions for add ins. Keep up the amazing work.
Followed recipe very closely using ingredients I found in local store. Turned out very good. Used small rolls and made burgers small like sliders. Husband enjoyed. The sauce was great.
so good… my wife and I added some kimchi to the burgers as a topping with the lettuce and it was super delicious! 😀
Absolutely delicious! Thank you.