Bulgogi Burger Recipe

Prepare marinade

In a large bowl combine soy sauce, brown sugar, rice wine (or mirin), sesame oil, minced garlic, grated ginger, thinly sliced green onion, black pepper and grated pear or apple if using. Stir until sugar dissolves.

Marinate beef

Add the thinly sliced beef to the marinade and mix thoroughly so every piece is coated. Sprinkle cornstarch over the meat if using and toss to incorporate. Cover and refrigerate for at least 30 minutes, preferably 2 hours (up to overnight) to tenderize and develop flavor.

Cook beef

Heat a large skillet or cast-iron pan over high heat until very hot. Add a tablespoon of neutral oil if needed. Working in batches to avoid steaming, add marinated beef in a single layer and spread out. Cook, stirring frequently, about 2–4 minutes until edges caramelize and beef is cooked through. Remove cooked beef to a plate and repeat with remaining beef. Taste and adjust seasoning (add a pinch more sugar, soy or pepper if desired).

While the beef marinates, mix rice vinegar, sugar and salt in a small bowl until dissolved. Add thinly sliced cucumber and let sit at least 10 minutes to quick-pickle. Drain before assembling.

Toast buns

Heat a skillet over medium heat. Spread butter on cut sides of the buns and toast cut-side down until golden, about 1–2 minutes. Remove from heat.

Prepare sauces and greens

If using gochujang mayo, mix 1 part gochujang with 3 parts mayo and taste. Divide mayonnaise or gochujang mayo among the bottom buns. Place a small handful (about 1/2 cup) of spring mix on each bottom bun to act as a bed.

Assemble burgers

Divide the cooked bulgogi evenly among the four buns (about 4 oz cooked meat per burger). Pile the beef onto the spring mix. Add a tablespoon or two of quick-pickled cucumber (if using) on top of the beef. Sprinkle about 1/2 cup crushed potato chips over each burger for crunch. Optionally sprinkle toasted sesame seeds over the meat.

Finish

Spread more mayo or gochujang mayo on the top bun if desired and place on top of the chips. Press gently to compact and serve immediately while meat is hot and chips are crisp.