Korean Bbq Tavern Burger Recipe

Mix and Form

In a large bowl, combine ground beef and ground pork. Sprinkle kosher salt, black pepper, and garlic powder over the meat. Add 1 tablespoon sesame oil. Gently mix with your hands or a spatula until just combined — do not overwork. Divide into two equal portions and form into patties about 3/4-inch thick and slightly wider than the buns, making a shallow dimple in the center of each patty with your thumb to prevent doming.

Rest

Cover the patties and refrigerate for 20–30 minutes while you prepare other components — this helps them hold together and absorb seasoning.

Make the Sauce

In a small bowl, whisk together soy sauce, brown sugar, mirin, grated pear/apple, grated ginger, minced garlic, and gochujang until sugar dissolves and mixture is smooth. Stir in toasted sesame oil.

Thicken Glaze

Mix cornstarch with cold water to make a slurry. Pour the slurry into a small saucepan with the sauce and bring to a low simmer over medium-low heat, stirring constantly until it thickens slightly (about 1–2 minutes). Remove from heat and let cool slightly — it should be glossy and able to glaze the patties.

Quick-Pickle Napa & Carrot

In a bowl, whisk rice vinegar, granulated sugar, and 1/4 tsp kosher salt until sugar dissolves. Add sliced napa cabbage and julienned carrot, toss to coat, and let sit at room temperature for 10–15 minutes, tossing once or twice. Stir in sliced scallions and toasted sesame seeds before assembling.

Toast Buns

Heat a skillet or griddle over medium heat. Butter the cut sides of the buns. Toast buttered sides until golden and crisp, about 1–2 minutes. Remove and keep warm.

Cook Patties

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the burger patties. Cook undisturbed for 3–4 minutes to develop a crust. Flip and brush the cooked top with a spoonful of the bulgogi sauce/glaze. Cook the second side 3–4 minutes for medium (adjust time for desired doneness), brushing again with glaze in the last minute. Internal temperature should reach 160°F (71°C) for well-done ground meat. If using a grill, cook over direct heat and follow the same glazing process.

Optional Fried Egg

While patties finish, in a separate nonstick skillet, add a small pat of butter or a teaspoon oil and fry eggs sunny-side up or over-easy to desired doneness. Season with a pinch of salt and pepper.

Assemble Burgers

Spread about 1 tablespoon gochujang mayo on the bottom bun. Place 2 lettuce leaves, then the glazed patty. Top the patty with a spoonful (about 2 tablespoons) of quick-pickled napa/carrot slaw, a few slices of cucumber, and about 1/4 cup drained kimchi (lightly squeeze to remove excess liquid). If using, place the fried egg on top. Spread another 1 tablespoon gochujang mayo on the top bun and close the burger. Repeat for the second burger.

Serve immediately while patties are hot and buns are crisp. Offer extra Korean BBQ sauce or gochujang mayo on the side for dipping. Garnish with extra toasted sesame seeds and sliced scallions if desired.