BULGOGI BURGERS

Closeup of grilled Korean burger on a bun with slaw.

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Fire up the grill for your new favorite summer burger! These Bulgogi Burgers with crispy slaw add a sweet & savory Korean BBQ twist to your next BBQ.

Prep Time10

Cook Time10

Marinate15

Total Time35

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 787kcal

Author: Linda Warren

Ingredients

Bulgogi Marinade

5 Tablespoons soy sauce
2 Tablespoons toasted sesame oil
2 Tablespoons granulated sugar
2 Tablespoons minced garlic
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
½ teaspoon fresh ginger (dried spice can also be used)
¾ cup breadcrumbs (to absorb the flavor of the sauce)
2 lbs. ground beef (I like to use a combination of ground chuck and ground brisket. )
¼ cup green onions thinly sliced
6 hamburger buns

Crispy Slaw

3 ½ cups packaged coleslaw mix cabbage & carrots
1-2 jalapenos, minced
1 cup red bell pepper, slice thinly then halve
1 cup yellow bell pepper, slice thinly then halve
½ cup cilantro, chopped
½ cup red onion chopped
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon cumin
⅓ cup rice vinegar
⅓ cup olive oil (I like to use light EVOO)
6 Tablespoons lime juice (about 3 limes)
2 Tablespoons white sugar

Instructions

Crispy Slaw

Place the coleslaw mixture, jalapenos, bell peppers, cilantro, and red onion in a medium bowl.
In a small bowl, combine seasonings with rice vinegar, olive oil, lime juice and sugar. Whisk well.
Pour the marinade over the coleslaw mixture and stir. Marinate in the fridge for 15-30 minutes while you prepare and cook the burgers. This slaw can be made earlier in the day and refrigerated until ready to use.

Burgers

In a medium bowl, combine the first 7 ingredients.
Stir in the breadcrumbs and let them soak for about 15 minutes.
Place ground beef and green onions in a large bowl. Stir in the breadcrumbs until mixed. Be careful not to overmix or the burgers may become tough.
Make 6 patties, about ¾-inch thick and 4” wide. (I use a large hamburger press.) Make a depression in the center of each burger to keep them from puffing up into a ball.
Preheat grill to medium-high. Place the burgers on grill and cook 5 minutes a side. They'll be a medium doneness.
In the last minute or two you can add the buns to the grill and toast lightly.
Remove the burgers from the grill and place on the bottom of a toasted bun. Top with some crispy slaw and serve.

Notes

STORE/FREEZE

Store 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.

Freeze cooled burgers, wrapped in plastic wrap or foil and placed in a freezer-safe bag for up to 3 months. Freeze the slaw in a freezer-safe container or bag for up to 1 month.

Nutrition