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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I made these burgers several times, and they were absolutely delicious each time. Instead of tearing the bread into pieces, I turned them into more uniform (and smaller size) bread crumbs about the size of 1/8th inch. This soaked up the other ingredients more completely, and was more evenly distributed through the meat when mixed. No complaints whatsoever about this recipe!
These were sooooo good and juicy! Really nice change for dinner. We used 93\7 beef and measured out 8oz patties and it worked perfectly! I’ll absolutely make these again and the aioli is great for any type of burger\sandwich. Thanks for another keeper Jenn!
I made these last week, they are great! And my husband was instantly obsessed. He asked me if I could make them again, 2 days later. Haha. I added them to our “rotation”, thanks for the recipe.
“Obsessed”….only gave one star?
OMG these were the most delectable, savory burgers I have ever eaten. My husband wouldn’t stop raving! For those of you who are gluten sensitive I substituted coconut aminos for the soy sauce and gluten free white bread for the bread to make the paste. (Didn’t exactly form a paste but was still amazing). I served on gluten free rolls with the lettuce leaves and “special sauce”. Another BIG winner!!!!
Jenn, I want to make again tomorrow. Would this recipe work with ground chicken as well or are there any adjustments I should make? Thanks!
Hi Abbie, I haven’t tried this with ground chicken, but I think it should work. The only thing is that ground chicken tends to be quite wet, so you may have issues putting these on the grill. If so, you can sear in a pan. Please LMK how it turns out if you try it!
You were so right about the chicken being very wet so I took your advice and seared on the stovetop, just for a minute to firm them up. I then grilled them with the regular burgers. Fantastic!!!
I have made Bulgogi Ribs in the past and my husband and just love them. So I wanted your recipe for the Bulgogi Burgers and they are extraordinary. Also like the chili past mayo (perfect for the burgers) Thanks for the recipe; greatly appreciated.
Have made this twice! LOVE this recipe. I used panko, and let it soak in. Made it ahead, kept panko separate from meat and it worked fine. My daughter thought it tasted like the filling in my steamed dumplings
My husband was sceptical because I used this recipe instead of regular hamburgers during our Labor Day cook out but the burgers were a hit!
I added a fried egg, delicious! Next time I will add kimchi in some fashion! Delicious!
Made these last night. So yummy….and the chili mayo will go well with other dishes too.
These were amazing! Another home run recipe. A fun twist on the typical burger. Thanks again for another well-written, well-tested, and delicious recipe.