We’re staring down a day off, and isn’t it wonderful? Let’s make it more wonderful by firing up the grill with these bulgogi kimchi burgers. Sound like a plan?

Each year around this time, I try to mix up your every day grilling. We’ve got those sweet & spicy salmon burgers, a liptauer burger (one of my faves!) and even an eggplant burger for the veggiesauruses. Let’s do it again.

Thinking back on my litany of recipes, it should be no surprise to you that I love Korean and Korean-inspired cuisine. I go through kimchi in my house like it’s going out of style, and always try ways to incorporate it into everyday things. Eggs. Nachos. Pasta. And in this case, burgers.

A regular old burger is one of my favorite things to eat (and would be my last meal, if I had to choose. It’d go great with the french fry buffet I’d also have planned), so adding my other favorite flavors to a classic seemed like a no-brainer. The beef (or, bison in this case here because, why not?) is seasoned with flavors and sauces typically found in bulgogi marinade. The meat sits overnight to get all good and good, and it’s accompanied by accoutrements to make it more reminiscent of bibimbap than what’s served at your neighborhood diner. A handheld version.

Besides the amazing marinade, gochujang and mayo create a flavorful and decadent spread. Kimchi tops the burger and the whole thing is finished with an egg, cooked as runny or hard as you wish. Toasted buns finish it off in the best way, and you’re ready to roll up your sleeves and dig in!

I served these with seasoned fries because IMO every burger needs fries and since we’re not eating a plain Jane burger, we’ll make it special with some not-so-plain Jane fries as well. Korean chili powder gave these some kick.

Dig it?

Bulgogi Kimchi Burgers

July 2, 2019

Servings: 4

Prep: 24 hr

Cook: 20 min

Difficulty: Easy

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Basic hamburgers are giving a Korean twist in these bulgogi kimchi burgers; beef seasoned with Korean marinade, topped with kimchi and egg.

By: Chrissy

Ingredients

For the burger:
1 pound ground beef or bison
2 TB soy sauce
1 TB minced garlic
1 thumb-size piece of ginger, grated
1 tsp crushed red pepper
2 TB sugar
1 TB sesame oil
1/2 TB black pepper
1/2 tsp salt
For the rest:
4 hamburger buns, toasted (if desired)
1/4 cup mayonnaise
1/4 cup gochujang sause
4 eggs
1 cup kimchi

Directions

Step 1 Marinate the beef:
Step 2 In a small bowl, mix together the soy sauce, ginger, garlic, crushed red pepper, sugar, sesame oil, salt and pepper. Add the beef and using your hands, mix well until all is combined. Wrap in plastic and let marinate overnight.
Step 3 Cook the burgers:
Step 4 Preheat the grill to medium high. Divide the meat into 4 equal sized burgers and form into patties putting a thumb size dent in the center. Place on the hot grill, and cook each side about 3-5 minutes, depending on how rare you prefer your meat.
Step 5 While the burgers cook, fry the eggs.
Step 6 While the burgers cook, in a small bowl, combine the mayonnaise and gochujang sauce. Mix well.
Step 7 Assemble the burgers:.
Step 8 To the bottom and top of each bun, spread with the mayo. Add the burger and top each with an equal amount of kimchi. Top each burger with a fried egg.
Step 9 Serve with seasoned fries.