Bulgogi Kimchi Burger Brioche

This bulgogi kimchi burger brings the sizzling sweet salty flavors of Korean BBQ right to your grill or skillet layered between buttery toasted brioche buns and a creamy gochujang mayo. If you are after a burger that is more than your average beef patty this is it juicy pork seasoned with classic bulgogi ingredients and a bold hit of fresh kimchi on top.

The first time I made this I doubled the recipe thinking my family would want leftovers but there were none left by the end of dinner everyone devoured every bite and now it is our go to when we need a crowd pleaser

Ingredients

• Ground pork: brings juicy rich flavor and holds all the seasonings well choose fresh pork with a good fat content for best texture
• Dark brown sugar: offers deep molasses sweetness that is essential to bulgogi flavor use moist soft sugar for the best melt
• Soy sauce: is the backbone of savory umami pick a quality brewed soy for full flavor
• Sesame oil: adds toasty earthy aroma a few drops go a long way look for pure toasted sesame oil
• Onion: provides sweetness and moisture in the patties go for firm fresh onions and chop finely so it blends in well
• Brioche hamburger buns: give a buttery soft base toast them for the best texture golden crispy outside and soft inside
• Mayonnaise: creamy base for the gochujang sauce choose a rich thick mayo for body
• Gochujang: gives spicy depth and slight sweetness try to use a reputable Korean brand for genuine flavor
• Fresh kimchi: adds crunch and a zingy tang look for refrigerated varieties for maximum freshness
• Sliced cucumbers: bring cool crispness optional but highly recommended for balance

Step-by-Step Instructions

Make the Gochujang Mayo:

Whisk together mayonnaise and gochujang in a small bowl until smooth and slightly orange tasting for balance and set aside so flavors meld

Prepare the Pork Mixture:

In a large bowl combine ground pork dark brown sugar soy sauce sesame oil and finely chopped onion Mix gently with your fingers just until everything is evenly distributed Overworking makes the patties tough

Shape the Patties:

Divide the meat mixture into four equal portions Form each into a patty about one inch thick Press the middle slightly thinner so they cook evenly

Grill or Cook Patties:

Preheat your outdoor grill to high or heat a skillet on medium high Brush a bit of oil if needed Lay the patties on and cook five minutes per side until golden and cooked through with an internal temperature of one hundred sixty degrees Fahrenheit

Toast the Buns:

Cut the brioche buns and lightly toast them on the grill or pan till the cut sides are crisp and golden redolent with buttery aromas

Assemble the Burgers:

Lay a patty on each bun bottom Spread a generous spoonful of gochujang mayo Top with fresh kimchi and sliced cucumbers and cap with the bun top Ready to eat

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A favorite ingredient of mine is the gochujang mayo it is creamy tingly and brings the whole burger together I still remember the look on my friend’s face at our cookout when she took her first bite realizing how kimchi and juicy pork could turn a burger into something incredible

Storage tips

Cooked patties will keep refrigerated up to three days stored in a sealed container Let them cool completely before storing and reheat gently on a pan to keep them juicy Avoid microwaving the assembled burger as the toppings can turn soggy Toast extra buns just before serving for ultimate freshness

Ingredient substitutions

Swap ground pork for ground beef or even chicken for a leaner option Each protein brings a unique flavor Turkey works too Pulse mushrooms into the mix for a boost of moisture and depth Tamari makes a great gluten free sub for the soy sauce If you cannot find gochujang mix a bit of chili garlic sauce with a hint of honey as a workaround

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Serving suggestions

Serve with a fresh cucumber salad or thinly sliced pickled vegetables for crunch Skinny fries or sweet potato wedges round things out nicely A cold beer or sparkling water with lemon is a perfect pairing These are perfect for summer grill parties or a cozy night in

Cultural context

Bulgogi is a traditional Korean grilled dish typically made with beef or pork marinated in soy sesame and sugar The idea of layering these flavors into a burger is a playful nod to Korean American fusion which celebrates both food cultures Kimchi adds not only crunch but also that essential living fermented tang that makes this recipe so lively

Common Recipe Questions

→ What type of meat works best for bulgogi burgers?

Ground pork is ideal due to its moisture and flavor, but ground beef or chicken can be used as alternatives if preferred.

→ How should the pork patties be mixed?

Gently combine the pork with seasonings by hand, avoiding overworking to keep the patties tender and juicy.

→ What's the purpose of gochujang mayo?

This creamy sauce adds a mild heat and depth, balancing the sweetness of the pork and tanginess of kimchi.

→ Can I make these burgers without a grill?

Yes, a stovetop skillet set to medium-high heat works perfectly for cooking the patties evenly.

→ What toppings best complement the flavors?

Fresh kimchi and sliced cucumbers provide a crisp, tangy contrast to the savory patties, enhancing each bite.