Name: Bulgogi Kimchi Burger Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 1 pound ground beef; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 2 garlic cloves, minced; 1 teaspoon grated ginger; 1/2 teaspoon black pepper; 1/2 cup kimchi, chopped; 4 hamburger buns; 4 slices mozzarella or provolone cheese; 1/4 cup mayonnaise; 1 teaspoon gochujang (Korean chili paste); 1 teaspoon rice vinegar; Butter for toasting buns; Lettuce or greens for serving (optional); Sliced red onion (optional)

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If you’re searching for a flavor-packed twist on a BBQ classic, the Bulgogi Kimchi Burger is about to sweep you off your feet! This bold Korean-inspired burger layers juicy, savory bulgogi-seasoned patties with tangy, crunchy kimchi, and a swipe of spicy gochujang mayo all nestled inside buttery toasted buns. With every bite, you’ll get that brilliant balance of sweet, savory, spicy, and umami — plus melty cheese and fresh, crisp toppings that heighten the burger to superstar status. Once you’ve tried it, ordinary burgers might never hit the same again!

Bulgogi Kimchi Burger Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making a Bulgogi Kimchi Burger is just how approachable the ingredient list is! Every element plays an essential role, creating layers of flavor, juicy texture, and that irresistible, vibrant burger color.

Ground Beef (1 pound): The base for your patties—the fat content will keep them rich and juicy.
Soy Sauce (2 tablespoons): Lends salty, umami magic reminiscent of traditional bulgogi marinades.
Sesame Oil (1 tablespoon): Adds nutty, aromatic depth that perfumes the patties.
Brown Sugar (1 tablespoon): Balances the savoriness with a bilng of caramel sweetness.
Garlic, minced (2 cloves): Fresh garlic brings warmth and real zing—don’t skip it!
Ginger, grated (1 teaspoon): Just the right hint of brightness and subtle heat.
Black Pepper (1/2 teaspoon): A light hit of background spice that ties everything together.
Kimchi, chopped (1/2 cup): The star topping! It adds tang, crunch, and authentic Korean flavor.
Hamburger Buns (4): Soft but sturdy enough to handle all the delicious toppings.
Mozzarella or Provolone Cheese Slices (4): Melts beautifully and gives creamy balance to the spice.
Mayonnaise (1/4 cup): The base for a quick spicy Korean-style sauce.
Gochujang (1 teaspoon): A little goes a long way to deliver that signature Korean heat and tang.
Rice Vinegar (1 teaspoon): Brightens up the sauce and balances the richness.
Butter: For toasting your buns to golden, buttery perfection.
Lettuce or Mixed Greens (optional): Adds a crisp, fresh crunch if you like an extra veggie touch.
Sliced Red Onion (optional): Brings sharp bite and a gorgeous pop of color.

How to Make Bulgogi Kimchi Burger

Step 1: Mix and Shape the Patties

In a large mixing bowl, combine your ground beef with soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Gently mix just until everything is combined—overworking can make the patties tough. Divide into four equal portions and shape into burger patties a little wider than your buns, since they’ll shrink slightly as they cook.

Step 2: Whip Up the Spicy Mayonnaise

While the patties rest, make the spicy mayo: in a small bowl, stir together the mayonnaise, gochujang, and rice vinegar. Taste and adjust for heat and tang—add extra gochujang if you’d like a bigger kick! This creamy, fiery sauce is the secret to bringing the whole Bulgogi Kimchi Burger together.

Step 3: Cook the Burger Patties

Preheat your grill or a skillet (cast iron works wonderfully) over medium-high heat. Place the patties on the hot surface and let them sizzle for about 3 to 4 minutes per side, or until they’re cooked to your preferred doneness. During the last minute, top each patty with a slice of cheese and cover with a lid if possible—this will help the cheese melt into oozy perfection.

Step 4: Toast the Buns

While the patties are cooking, heat a little butter on a clean skillet or griddle over medium heat. Split your hamburger buns and place them cut side down. Toast until golden brown and crisp—the contrast in textures makes this Bulgogi Kimchi Burger irresistible!

Step 5: Assemble the Bulgogi Kimchi Burger

Now for the fun part! Spread the spicy mayo generously on the bottom half of each bun. If you’re using lettuce or greens, layer them on next for a crunch. Place your hot, cheesy patty on top, followed by a generous spoonful of chopped kimchi and some red onion slices, if you want extra zing. Cap it off with the top bun and serve immediately while everything’s perfectly melty and fresh.

How to Serve Bulgogi Kimchi Burger

Garnishes

Give your Bulgogi Kimchi Burger a pop of color and extra punch by sprinkling on toasted sesame seeds or a few sprigs of cilantro. A light drizzle of extra gochujang sauce across the kimchi adds gorgeous flair. If you want a restaurant-style presentation, a tiny pile of microgreens or scallions on the crown of the burger looks stunning.

Side Dishes

This burger is robust enough to stand alone, but it absolutely shines with companions like sweet potato fries, crispy Korean-style potato wedges, or a light cucumber salad to balance the heat. Even a simple side of steamed edamame dusted with flaky salt is a delightful, healthy pairing that won’t overshadow the bold flavors.

Creative Ways to Present

For a party, try serving the Bulgogi Kimchi Burger as sliders! Use mini buns and shape smaller patties for easy sharing. Or, for a knife-and-fork twist, stack two patties with extra kimchi and cheese between, then slice in half to show off the gooey layers. You can also present the burger open-faced with a colorful array of toppings elegantly fanned out for a knife-and-fork experience.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cooked patties tightly in foil or store in an airtight container in the fridge for up to three days. Keep the spicy mayo and chopped kimchi in separate small containers so the buns don’t get soggy. Store buns at room temperature in a sealed bag and toast again before serving.

Freezing

If you’d like to make Bulgogi Kimchi Burger patties ahead, simply shape and freeze them raw (with parchment between each) in a freezer bag for up to two months. Thaw overnight in the fridge before cooking. You can also freeze cooked patties, but for best texture, do it before adding cheese or assembling the burger.

Reheating

To reheat, warm the burger patties gently in a skillet over medium heat with a splash of water and the lid on, just until heated through. Add cheese right before they’re done for fresh meltiness. Toast the buns again in butter for that fresh, crisp edge and assemble with new kimchi and sauce.

Bulgogi Kimchi Burger FAQs

Can I substitute the ground beef with another protein?

Absolutely! This Bulgogi Kimchi Burger is fantastic with ground pork, ground chicken, or even a blend of beef and pork for extra juiciness. Just be sure to adjust cooking times as needed depending on the protein you choose.

What kind of kimchi works best for this recipe?

Classic napa cabbage kimchi is a winner here, as it’s flavorful and has the perfect crunch. If you love heat, go for a spicier kimchi, or try young, less-fermented varieties for a milder, brighter taste.

Can I make this Bulgogi Kimchi Burger dairy-free?

Yes! Simply omit the cheese or use your favorite dairy-free cheese alternative. The spicy mayo and kimchi bring plenty of moisture and excitement, so you’ll never miss the dairy.

Is there a vegetarian version of this recipe?

Of course! Swap the ground beef for a plant-based meat substitute or make hearty mushroom-lentil patties. The bulgogi marinade and toppings will ensure every bite is still bursting with flavor.

How spicy is the Bulgogi Kimchi Burger?

It delivers a pleasant kick, thanks to gochujang and kimchi, but you’re in control! Add more or less gochujang to the sauce to suit your spice preference, and opt for mild kimchi if you’re sensitive to heat.

Final Thoughts

This Bulgogi Kimchi Burger isn’t just a meal—it’s an experience bursting with color, juiciness, and deep layers of flavor. If you’re craving a burger that stands out from the crowd, you truly owe it to yourself to give this recipe a try. Gather your friends, pile up the toppings, and let this Korean-inspired showstopper steal the show at your next burger night!

Bulgogi Kimchi Burger Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 burgers 1x
Diet: Non-Vegetarian

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Description

This Bulgogi Kimchi Burger recipe combines the flavors of traditional Korean bulgogi with spicy kimchi in a delicious burger. Perfect for a flavor-packed meal that’s sure to satisfy your taste buds!

Ingredients

Scale

Burger Patties:

1 pound ground beef
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon grated ginger
1/2 teaspoon black pepper
1/2 cup kimchi, chopped

Additional Ingredients:

4 hamburger buns
4 slices mozzarella or provolone cheese
1/4 cup mayonnaise
1 teaspoon gochujang (Korean chili paste)
1 teaspoon rice vinegar
Butter for toasting buns
Lettuce or greens for serving (optional)
Sliced red onion (optional)

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Instructions

Burger Patties: In a large bowl, mix ground beef with soy sauce, sesame oil, brown sugar, garlic, ginger, and black pepper until just combined. Form into 4 burger patties.
Spicy Mayo: In a small bowl, mix mayonnaise, gochujang, and rice vinegar to make the spicy mayo.
Cooking: Preheat a grill or skillet over medium-high heat. Cook burger patties for 3–4 minutes per side or until desired doneness. Add cheese slices during the last minute of cooking to melt.
Assembly: While burgers cook, toast the buns in a bit of butter until golden. Spread spicy mayo on the bottom bun, add lettuce if using, then place the burger patty on top. Add chopped kimchi, red onion if desired, and finish with the top bun. Serve hot.