Bulgogi Burger

What is a bulgogi burger?

A bulgogi burger takes everything you love about traditional Korean bulgogi - soy sauce, sesame oil, garlic, and just the right touch of sweetness - and blends it into a juicy beef patty. It's essentially Korean BBQ in burger form, usually topped with bold, zesty sauces and crunchy veggies. This version keeps it classic with a crispy homemade slaw, but you can dress it up however you like!

Why you'll love this Korean BBQ burger recipe

These aren't your average backyard burgers. This recipe takes burgers to a whole new level of crave-worthy.

The marinade adds BIG flavor. The bulgogi-inspired mixture is savory, sweet, garlicky, and slightly spicy, soaking into the breadcrumbs before getting mixed into the beef. The result? Juicy, flavorful patties that taste anything but basic.

Perfect balance of textures. You’ve got a juicy burger, crisp, refreshing slaw, all layered on a soft toasted bun. Every bite has that satisfying crunch-meets-juiciness vibe.

It’s a fun twist on cookout favorites. These burgers are a great way to shake things up at your next BBQ or burger night. They’re unique and are sure to be a hit.

Make-ahead friendly. You can prep the slaw in advance, and even mix the burger patties ahead of time so all that’s left is grilling.

Ingredients

Let’s break down what goes into these bold and beautiful burgers and their crunchy slaw.

For the Bulgogi Burgers:

• Ground beef – Juicy and flavorful; 80% lean is perfect. I prefer a combination of ground chuck and brisket cuts available at most grocery stores.
• Soy sauce – adds a salty, umami base to the marinade.
• Toasted sesame oil – gives the marinade a nutty, unmistakably Korean flavor.
• Sugar – Just enough sweetness to balance the soy and spices.
• Minced garlic – A bold punch of flavor you definitely want.
• Red pepper flakes – A bit of heat to warm things up.
• Black pepper and ginger – For depth and a little zip. Try to use fresh ginger if you have some on hand. (Ginger can be frozen so you're never without!)
• Breadcrumbs – Soak up all the flavor from the marinade and help bind the patties.
• Green onions – Bright and fresh, stirred right into the meat.
• Buns – Soft, sturdy, and perfect for holding it all together.

For the Crispy Slaw:

• Coleslaw mix with carrots – A quick and crunchy base.
• Jalapeños – For heat and a bit of bite. Add 1-2 depending on your heat tolerance.
• Red and yellow bell peppers – Sweet and colorful additions.
• Cilantro – Adds brightness and a fresh herbal note.
• Red onion – Sharp and crunchy, a must in any slaw.
• Paprika, cayenne, cumin – Seasonings that bring warmth and flavor.
• Rice vinegar and olive oil – These are the base of the tangy, light dressing.
• Lime juice and sugar – For acidity and a touch of sweetness.

How to make bulgogi burgers

These Korean-style burgers come together in a few easy steps. Start with the crispy slaw then make and grill the Korean burgers while it is marinating.

1. Place the coleslaw mixture, minced jalapenos, thinly sliced bell peppers, chopped cilantro and red onion in a medium bowl. In another bowl, combine the paprika, cayenne pepper and cumin with the rice vinegar, olive oil, lime juice and sugar. Whisk well.
2. Pour the marinade over the coleslaw mixture and toss to coat. Cover the bowl and let it marinate in the fridge for 15-30 minutes while you prepare and grill the burgers.

On to the burgers:

1. To make the bulgogi marinade for the burgers, combine soy sauce, toasted sesame oil, sugar, garlic, grated fresh ginger, red pepper flakes and black pepper in a small bowl. Stir well to dissolve the sugar.
2. Place the breadcrumbs in a medium bowl and pour the marinade over them. Stir to soak them. Let it sit about 15 minutes to absorb all the liquid. This mixture will give loads of flavor to the burgers.
3. In a large bowl, combine ground beef and green onions with the marinade-soaked breadcrumbs.
4. Mix with your hands until just combined. You don't want to overwork the beef as it may result in tough burgers.

5. Form the mixture into burgers that are about ¾" thick and 4" in diameter. A burger press works great for making them more uniform, allowing them to cook more evenly.

Pro Tip: Once the burgers are formed, press your thumb into the center and make a slight depression. This will help keep the burger's shape and prevent them from puffing up while grilling.

6. Preheat your grill to medium-high. Place burgers directly on the grates and grill for 5 minutes a side. This will produce a burger of medium doneness, keeping it juicy and tender. Give yourself a couple of minutes, just prior to the burgers finishing up, to toast the hamburger buns, if desired.

To serve, place a Korean burger on the bottom half of a toasted bun. Top it with the crispy slaw. If desired, add a smear of Gochujang Mayo (see burger toppings below), then top with the other half of the bun and chow down. Enjoy!

Recipe tips for success

A few small tricks can help you make the best-ever Bulgogi Burgers.

Let the breadcrumbs soak. This is key! The soaked breadcrumbs act like a flavor sponge, keeping the burgers juicy and packed with bulgogi goodness.

Don’t overwork the meat. Mix it just enough to combine everything. Overmixing can make your burgers dense and tough.

Make the patties evenly thick. Keeping them around ¾" thick ensures they cook evenly and stay juicy in the center.

Use a thumbprint in the center. This little trick prevents them from puffing up and making giant meatballs.

Chill before grilling. A short chill helps the patties firm up and hold their shape on the grill.

Toast those buns. Just a quick toast adds a golden, crispy edge and keeps the bun from getting soggy.

Other burger toppings

Not into slaw? No problem! There are plenty of other tasty toppings that pair perfectly with bulgogi burgers.

Lettuce – Adds crisp freshness and cools down the heat.

Shredded red cabbage – A colorful and crunchy alternative to slaw.

Kimchi – Fermented, spicy, and packed with flavor. A classic Korean pairing.

Pickled cucumbers or radish – Adds a refreshing tang and crunch.

Sliced avocado – Creamy and mild, it balances out the spice.

Gochujang Mayo - Amp up your burgers by adding a dollop of spicy mayo. It combines spicy, fermented Korean chili paste with creamy mayo for a smoky-sweet heat. Make it with a 2:1 ratio of chili paste to mayonnaise. Enjoy!

How to store, freeze, and reheat leftovers

To store: Place cooked burgers in an airtight container in the fridge for up to 4 days. Store the slaw in its own sealed container for 2–3 days.

To freeze: Let the burgers cool completely, then wrap each one in plastic wrap or foil and place in a freezer-safe bag. They’ll keep for up to 3 months. The slaw freezes well too, just transfer it to a freezer-safe container or bag, and freeze for up to 1 month.

To reheat: Thaw frozen burgers in the fridge overnight. Reheat in a skillet over medium heat or in a 350°F oven until warmed through. Microwaving works in a pinch, but the texture is best with stovetop or oven reheating.

More tasty burger recipes

• Blue Cheese Burger
• Surf and Turf Burger
• Mexican Chicken Burger
• Chorizo Burgers
• Grilled Pork Burgers

Find lots of easy recipes for burgers right here on 2CM!