Enjoy all the flavors of Korean bulgogi in a mouthwatering burger! You'll love this easy recipe for a smash burger that is full of flavor, topped with kimchi for the ultimate Korean style burger!
Do you love Korean food and Korean bbq? If so, you are probably a fan of bulgogi, which translates "fire meat" (fire (bul) and meat (gogi).
I absolutely love all types of bulgogi including, chicken, traditional beef bulgogi, and pork!
And I was recently introduced to a new way of savoring the flavors of bulgogi...in a bulgogi burger!
I devoured a bulgogi burger at Kitok Restaurant in Waco, TX, known for its no-frills and delicious Korean cuisine, and just knew I had to recreate it at home.
So here's my version of a bulgogi burger, which is a great option for an easy dinner for your busy weeknights!
But wait! I'm going to level up this burger by making it a smash burger!!
Jump to:
Why Smash Burgers Are Next Level!
I am a HUGE fan of smash burgers! So, we could enjoy this Korean recipe for the bulgogi burger as a regular burger with a few of our favorite toppings such as lettuce, tomato, and in this case some funky kimchi!
However, smash burgers with their crispy edges and caramelization (due to the Maillard reaction) make for the best burgers!
The cooking process involves smashing burger balls into thin patties on a very hot surface (like a hot griddle or cast iron skillet) which results in a juicy burger with lots of flavor and a pretty quick cooking time!
If you are ready for some of the best homemade smash burgers served Korean style, then read on for my recommended equipment, ingredients, and instructions!
🍽 Equipment
I recommend that you have the following equipment on hand to make this easy ground beef recipe:
- Large skillet (preferably cast iron) or cast iron griddle/grill (I love using this to make more than one burger at a time, and it can be used on an electric stovetop!)
- Burger/bacon press - This ideal tool is what I use this to smash my burgers; you can use a flat metal spatula to smash, but the heavy press works great you will love it!
- Wax paper or parchment paper - insert a piece of parchment paper or wax paper between the meat and your press so the meat doesn't stick to your burger press - trust me you will want to do this!
- Instant read thermometer - highly recommended to help you gauge the doneness of your burger
🥘 Ingredients
Here's what you will need to make this ground beef bulgogi recipe:
- One pound of ground beef (Ground chuck 80/20 is the best type for this burger; lean ground beef is not recommended)
- Panko
- Regular Soy sauce (can sub low-sodium soy sauce if you like)
- Gochugaru (Korean red pepper flakes)
- Gochujang (Korean red pepper paste)
- Black pepper
- Sesame oil
- Brown sugar
- Minced garlic
- Minced ginger
- Sesame oil
These ingredients (excepting the gochugaru and gochujang), are the typical ingredients that you would use in a traditional bulgogi marinade.
You should be able to find most of these ingredients at your local grocery store. And Asian grocery stores should carry gochugaru and gochujang, which I've also linked to Amazon if you'd like to purchase from there.
I'd like to suggest the following toppings for your smash burger, which I used on mine:
- Lettuce
- Tomatoes
- Gochujang mayo
- Kimchi! store bought, or better yet homemade using my Easy Homemade Korean Fresh Kimchi Recipe!
Of course you'll also need some hamburger buns. I didn't use buns with sesame seeds this time, but next time I will!
🔪 Instructions
Prep Your Burger Ingredients and Toppings
Add all of the bulgogi burger seasonings (soy sauce, sesame oil, black pepper, gochujang, gochugaru, garlic, ginger, brown sugar and panko) to a large mixing bowl and mix well to combine.
Now add the ground meat, and work the marinade ingredients into the ground beef. Gently combine, and don't overwork the meat.
Divide the beef into 4 equal portions and then shape into balls. Put these in your refrigerator and leave for 30 minutes marinating time.
During this time, prep and get your burger toppings ready, and make some gochujang mayo by mixing in a bit of gochujang into some mayo (that's all there is to that!)
Time To Smash!
Get your cast iron really hot! Set it on a medium-high heat to high heat. Once very hot, add one of the balls of beef to your pan and immediately smash it down as thin as you can using your burger press (or metal spatula).
Place a piece of wax paper or parchment paper between the beef and the burger press so the beef doesn't stick. (If you have room to cook more than one burger at a time that's great! Otherwise you'll need to do this in batches, keeping the cooked burgers warm while preparing the other ones.)
Cook this side for around 2 minutes on medium-high, and around a minute on high. You want the burger to be somewhat crispy, caramelized and brown/charred before turning over.
Turn it and cook the other side. You'll want to cook this around 1-2 more minutes or so on medium-high, and less than a minute on high. The length of time will also depend on how well done you like your burgers.
The USDA recommends cooking burgers to an internal temperature of 160F. You can determine the temperature by using an instant read thermometer.
Repeat with remaining burgers.
Assemble Your Masterpiece!
Spread the buns with gochujang mayo (top and bottom buns), add lettuce to the bottom bun, stack with your beef patty, kimchi and tomato, and the top bun, or assemble anyway you like!
Suggestions For Serving
It's time to enjoy the incredible flavors of your Korean beef bulgogi burger!
Serve with some french fries for a delicious dinner that your entire family will love!
Some Korean side dishes (banchan) to consider are cucumber kimchi, green onion kimchi, and Korean zucchini side dish. Because hey, you can't have a Korean meal without some banchan!
불고기 버거 만세! (Long live the bulgogi burger!)
FAQ
You don't have to use this beef just for burgers! Feel free to stir fry the marinated ground beef (don't shape into burgers) and enjoy with lettuce wraps. You could also add stir fried marinated beef to rice bowls, along with some green onions and a fried egg for a delicious meal! Try it in a cauliflower rice bowl for a low carb option!
If you prefer to have a regular burger, simply shape the ground beef mixture into patties. Pan fry each side in a bit of butter on medium high. For a burger closer to medium well, fry the first side for around 4 minutes, flip, then fry the flip side for around 3 minutes. Please feel to adjust your cooking time to suit your tastes.
Make this a cheeseburger for some extra deliciousness! Add a slice of American cheese (or your choice) when frying the second side and watch it melt while you salivate!
Some Other Burger Recipes That You Will Enjoy!
Here are some other burger recipes that you will enjoy:
- Easy Homemade New Zealand Kiwi Smash Burger Recipe
- Easy and Delicious Connecticut Steamed Cheeseburgers!
- An Easy And Delicious Green Chile Burger Awaits!
Join Me On A Fun Food Journey!
Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Easy Ground Beef Korean Bulgogi Smashburger Recipe
Equipment
- 1 cast iron pan/griddle or large frying pan for cooking your burgers and toasting your buns
- 1 mixing bowl
- 1 burger/bacon press can use a flat spatula instead of this press to smash your burgers
- 1 instant read thermometer optional, but so useful to help gauge the doneness of your burgers
- parchment paper helps to keep food from sticking to your burger press
Ingredients
For The Burgers
- 1 lb ground beef 80/20 ground chuck
- 1 inch ginger peeled and minced
- 5 cloves garlic peeled and minced
- 1 tablespoon gochugaru
- 2 tablespoon gochujang
- 3 tablespoon soy sauce
- 2 ts brown sugar
- 2 tablespoon panko
- 1 ts black pepper
- 1 tablespoon sesame oil
Toppings and Other Burger Needs
- 4 each burger buns buttered and toasted
- 1 cup kimchi optional but oh so good!
- 4 each slices of tomato thinly sliced (1 for each burger)
- 4 each lettuce leaves 1 for each burger
- ½ cup gochujang mayo or regular mayo to make the gochujang mayo, mix in a little bit of gochujang to taste and that's it! assume 2 tablespoon for each burger
Instructions
Burger and Toppings Prep
- Add all of the bulgogi burger seasonings (soy sauce, sesame oil, black pepper, gochujang, gochugaru, garlic, ginger, brown sugar and panko) to a large mixing bowl and mix well to combine.
- Now add the ground beef, and work the seasonings into the ground beef. Gently combine, and don't overwork the meat.
- Divide the beef into 4 equal portions and then shape into balls. Put these in your refrigerator and leave for 30 minutes marinating time.
- During this time, prep and get your burger toppings ready, and make some gochujang mayo by mixing in a bit of gochujang into some mayo (that's all there is to that!)
Time To Smash!
- Get your cast iron really hot! Set it on a medium-high to high heat. Once very hot, add one of the balls of beef to your pan and immediately smash it down as thin as you can using your burger press (or metal spatula). Place a piece of wax paper or parchment paper between the beef and the burger press so the beef doesn't stick. (If you have room to cook more than one burger at a time that's great! Otherwise you'll need to do this in batches, keeping the cooked burgers warm while preparing the other ones.)
- Cook this side for around 2 minutes on medium-high, and around a minute on high. You want the burger to be somewhat crispy, caramelized and brown/charred before turning over.
- Turn it and cook the other side. You'll want to cook this around 1-2 more minutes or so on medium-high, and less than a minute on high. The length of time will also depend on how well done you like your burgers. The USDA recommends cooking burgers to an internal temperature of 160F. You can determine the temperature by using an instant read thermometer.
- Repeat with remaining burgers.
Assemble Your Masterpiece!
- Spread the buns with gochujang mayo (top and bottom buns), add lettuce to the bottom bun, stack with your beef patty, kimchi and tomato, and the top bun, or assemble anyway you like!
- Enjoy the incredible flavors of your bulgogi burger!
Grace Stewart
I love the bold flavors in this bulgogi burger, and I'm happy to say my husband does as well! Looking forward to making these again!