Bulgogi Kimchi Burger Brioche (Print-Friendly Version)
Korean BBQ-inspired pork burgers topped with fresh kimchi and gochujang mayo served on toasted brioche.
# What You'll Need:
→ Burger Patties
01 -
454 g ground pork
02 -
55 g dark brown sugar
03 -
59 ml soy sauce
04 -
1 teaspoon sesame oil
05 -
0.5 medium onion, finely chopped
→ Burger Assembly
06 -
4 brioche hamburger buns, toasted
→ Gochujang Mayo Sauce
07 -
1 tablespoon mayonnaise
08 -
0.5 tablespoon gochujang
→ Toppings
09 -
Fresh kimchi
10 -
Sliced cucumbers
# How to Make It:
01 -
Preheat an outdoor grill to high heat or a stovetop skillet to medium-high.
02 -
In a small bowl, whisk together mayonnaise and gochujang until smooth. Set aside.
03 -
Combine ground pork, dark brown sugar, soy sauce, sesame oil, and finely chopped onion in a large bowl. Gently mix with hands until just incorporated, taking care not to overwork the meat.
04 -
Divide pork mixture evenly and shape into four burger patties.
05 -
Grill or pan-cook patties until fully cooked through and an internal temperature of 71°C is reached.
06 -
Place each patty on a toasted brioche bun. Top with gochujang mayo, fresh kimchi, and sliced cucumbers. Serve immediately.
# Additional Tips:
01 -
Gently mixing the pork mixture keeps the patties tender and juicy.
02 -
Kimchi adds vibrant acidity and pairs well with the sweet-savoury bulgogi flavours.