A moist bulgogi burger recipe made with real bulgogi, plus the perfect sauce recipe

Easy Bulgogi Burgers at Home

Today, I'm sharing a recipe for bulgogi burgers using Korean-style bulgogi. Korean-style bulgogi is made by marinating beef in a soy sauce marinade with various ingredients. During this process, the flavors and flavors of the meat are evenly infused into the meat. I thought, "How delicious would it be to make hamburger patties with this type of meat? However, it is very inefficient to make bulgogi for hamburgers. You can use marinated bulgogi like I did, or you can marinate bulgogi yourself, grill it, and make hamburgers when you have leftover bulgogi. Let's start with the recipe for homemade bulgogi burgers that are moist and tender from the inside.

About Bulgogi

Bulgogi is one of the most beloved meat dishes in Korean cuisine, featuring thinly sliced beef marinated in a sweet and savory soy sauce marinade. Traditionally, it's grilled over charcoal to give it a distinctive flavor, but it can also be easily prepared in a skillet or on an electric grill. The history of bulgogi dates back to the Three Kingdoms period, and today it can be enjoyed in a variety of ways. Today's bulgogi burger recipe is a modern take on the dish, offering a different take on the familiar flavors of bulgogi. For more information on bulgogi Wikipedia Bulgogifor more information.

Recipe: Bulgogi Burgers

Ingredients (for 2 servings)

• Bulgogi: 500g marinated
• Hamburger bun: 2
• Onions: 1/2
• Eggs: 1
• Breadcrumbs: 3 to 5 T
• Cooking oil: 3T

Source material

• Barbecue sauce: 2T
• Mayonnaise: 2T
• Bulgogi seasoning: 1 T bulgogi marinade
• Whole grain mustard: 1t
• Honey: 0.5 to 1 T (to your taste)

Measurements: I used 1T=15cc, 1t=5cc measuring spoon

The creation process

Create a source

You can make the sauce first and warm it up a bit to prevent the other ingredients from getting cold. In a saucepan, heat 2 T barbecue sauce, 2 T mayonnaise, 1 T rotisserie seasoning, 1 T whole grain mustard, and 0.5 T honey over medium-high heat until well combined. When it starts to bubble around the edges, remove from heat and whisk to combine.

The idea is to warm it up and heat it up so that it mixes well, so it doesn't need to simmer for long.

Create a patty

Remove the beef from the marinade and squeeze out as much of the marinade as possible. Place in a food processor or blender and grind to a fine paste. If you don't have a food processor, chop with a knife.

Transfer the minced beef to a bowl and add 1 raw egg and mix well.

Once the eggs are well mixed, prepare the breadcrumbs. You can use store-bought breadcrumbs, but I didn't have any on hand, so I ground up a slice of bread in a blender. If you don't use breadcrumbs often, this is a much more economical option.

You'll need anywhere from 3 to 5 T of breadcrumbs, adding them in 1 T increments and checking the dough as you mix. The goal is for the dough to hold together evenly in your hand and not crumble.

Once you have the right consistency, divide the dough into 4 equal parts and roll into a ball. Press your fingers into the center of each ball of dough about half a centimeter. The patties will puff up in the center when you bake them, so pressing the dough down beforehand will help you form flat patties.

Bake patties

In a pan heated over medium-high heat, add a generous 3 T of cooking oil and place the patties.

Heat the paper foil and use a flat bowl or utensil to press the dough into a thin layer.

Continue to check the patties. Once the patties are somewhat firm and cooked on the underside, flip them over.

Change the heat to low, close the lid, and grill for 5 minutes. After 5 minutes, top the patties with cheddar cheese, close the lid again, and let the cheese melt. Once the cheese is melted, the patties are done.

Roasting vegetables

Cut the onion into quarters so that you have two pieces. Heat the oil in a pan and fry the onions until golden brown. If you have other vegetables that go well with beef, such as bell peppers, try roasting them together.

Preparing bread

Heat an ungreased pan over low heat and toast the hamburger buns from front to back. Think of it as warming the buns.

Assembling a burger

Place 2 patties on the buns, top with grilled onions, and drizzle with sauce. Cover with the bun again and you've got a bulgogi burger recipe made with real bulgogi.

Bulgogi Recipes

If you'd like to marinate your own bulgogi, here's a simple recipe!

Add 10 T dark soy sauce, 2 T sugar, 2 T vinegar, 2 T water chestnut, 2 T minced garlic, 2 T sesame oil, 200 ml grated pear (pear drink), a pinch of salt, and a good pinch of pepper, mix well, add 500 g beef, and toss lightly. Place in the fridge to marinate for at least 1 hour and the bulgogi is ready to eat. You can make this the day before you want to eat it and let it marinate in the fridge overnight for a deeper flavor.

Dark soy sauce can be substituted with brewed soy sauce, and if you don't have pear drink, add 200 ml water. Additionally, you can marinate green onions, onions, and shiitake mushrooms for a deeper flavor.

Product information used

• Bulgogi: I used 500g beef bulgogi and it has a clean flavor without odor. It is refrigerated and has a short shelf life of about 2 days 👉 👉 . See products
• Hamburger bun: It's a frozen product, so it can be stored for a long time, and it's really delicious when thawed out at room temperature. It smells so good. 👉 It's a very delicious product. See products
• Barbecue sauce: This is my favorite Stubbs barbecue sauce, and every product has a slightly different flavor, and this one has a little less sweetness but a lot of flavor 👉 . See products
• Whole grain mustard: It's a seed mustard sauce that adds flavor to a variety of sauces and is often served with steaks and other greasy foods. 👉 I love it. See products

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Closing thoughts

This bulgogi burger recipe was born out of my desire. Korean fast food restaurants sell bulgogi burgers everywhere, and the beef patties are flavored with bulgogi sauce, but nowadays they don't put a lot of sauce on them, so I thought I'd try making my own bulgogi sauce, so I just used bulgogi meat. I tried making the sauce in a different way because there was enough bulgogi flavor in the meat, but it went so well. I was worried that the beef patty would be stiff because it was cooked all the way through, but it was marinated enough so it was completely tender and the bulgogi flavor came out of the meat, so it was really delicious. If you have leftover bulgogi at home, give it a try. If you love McDonald's, Loteria Bulgogi Burger, you will definitely be satisfied.
Until then, have a delicious day 😊.

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