Korean – Inspired Bulgogi Burger Recipe

Combine rice vinegar, water, sugar and salt in a jar or bowl. Stir until sugar and salt dissolve.

Add julienned daikon, press down so liquid covers. Let sit at least 15 minutes at room temperature (ideally 30–60 minutes) or refrigerate up to 24 hours. Drain before using.

In a small bowl mix mayonnaise, chopped kimchi with a little of its juice, lime juice, sesame oil and black pepper until smooth. Taste and adjust kimchi or lime. Refrigerate until assembly.

Whisk together gochujang, soy sauce, mirin, honey and water in a small bowl until smooth. Set aside.

Divide ground beef into 4 equal portions (this recipe yields two double-smash patties — use two portions per burger). Lightly form into loose balls without packing; keep them cold until cooking.

In a small bowl combine 2 tbs gochujang, 1 tbs soy sauce, sesame oil, brown sugar, grated garlic and ginger, salt and pepper. Mix briefly and fold into the beef gently — do not overwork; you want flavor distributed but meat loose.

Heat a heavy skillet or flat griddle over medium-high heat until very hot. Add neutral oil and spread.

Place two beef balls on the hot surface for each burger (four balls total if making two burgers). Using a sturdy metal spatula and a square of parchment or another spatula on top, press each ball down firmly to about 1/4" thickness to create a thin patty; hold for 10–15 seconds to set the crust.

Cook patties 1.5–2 minutes until deeply browned on the bottom. Quickly flip each patty, brush the cooked side with a small amount of the gochujang-soy glaze, then immediately place a slice of smoked mozzarella on top of one patty per stack and cover the pan briefly (30–45 seconds) so cheese melts just enough.

Stack two patties per burger (cheese-topped patty goes on top), brushing a little more glaze between layers if desired. Remove to a plate and let rest 1 minute.

Butter cut sides of potato rolls and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1.5 tbs kimchi mayo on the bottom bun. Place the double stacked, glazed smash patties on top.

Top patties with a tablespoon of drained pickled daikon and scatter sliced green onion and a pinch of sesame seeds.

Spread a thin layer of kimchi mayo on the top bun and close the burger. Serve immediately with fries on the side.

Optional: offer extra gochujang-soy glaze and kimchi mayo on the side for dipping.