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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These were fantastic. So much flavor. We added Kim chi to the burger and some “quickles” on the side. Definitely will make again.
Great recipe! I’ve done this recipe multiple times using beef and turkey on the grill and the stovetop. Both with a lot of compliments! Definitely my go-to burger recipe.
Amazing! Absolutely the best burger we’ve had in a while, and we eat a lot of burgers a lot of different ways. Simple to prepare with most of the ingredients on hand. A really nice change from basic burgers. I did have to swap sriracha for the chili paste called for in the recipe since I couldn’t find it, but I made it as written otherwise and wouldn’t change a thing!
These were great! Made the chili mayo with sriracha instead and everyone loved them. My kids even ate it minus the mayo. Huge win!
This looks so delicious but I cannot eat commerical mayo and making it from scratch for just 2 people is kind of a waste. What do you suggest as an condiment?
That’s a tough one! A couple options that may work — Thai sweet chili sauce, sriracha, or just stick with the Asian chili sauce (which will make it spicy). Hope that helps and that you enjoy if you try them!
Since its tomato season and we were craving BLTs we made out own mayo. So I was able to serve these with the sambal oelek mayo in the recipe. We loved these and will definitely make these often. I will need to plan my meals so I can take advantage of the homemade mayo before it would expire. I cook for just the 2 of us so I make up the burger or meatball recipes and then freeze the meat mixtures in 2-serving sizes. This has worked well for all your ground meat recipes. Thanks so much for great recipes.
Glad it worked out! 🙂
This recipe is fantastic! Made Bugolgi Smash Burgers to feed the masses. Had a great balance of heat and sweet. Will definitely make again!
Note: I subbed out the Sambal for just regular Sriracha and reduced it from 1/4 to 1/8 cup since the burger already has a little bit of heat in it.
I made these burgers tonight and the family loved them! The sauce is really good. Thanks for a great recipe.
I don’t have soy sauce. Can I substitute fish sauce? Or what would you suggest? Thanks.
I wouldn’t recommend fish sauce here, but if you have Worcestershire sauce, that would work well. Hope that helps!
Made these into meatballs and put on baguette slathered with the chili mayo and topped with chopped scallions and cilantro for a bomb sub.
Made these last night and they were so flavorful. I love your recipes. Have you ever tried making these with ground turkey?
Hi Laura, Glad you enjoyed these! I haven’t made them with ground turkey but it should work. Please LMK how it turns out if you try it!