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Korean Bulgogi Burgers Recipe Easy Homemade with Perfect Grill Marks

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These Korean bulgogi burgers bring bold Korean BBQ flavors to your backyard grill with a sweet-savory marinade and perfect caramelized grill marks. Quick and easy to make, they are a crowd-pleaser with juicy beef patties and a unique twist on classic burgers.

Ingredients

Scale
  • 1 pound (450g) ground beef, preferably 80/20 for juiciness
  • 3 tablespoons soy sauce, low sodium recommended
  • 1 tablespoon brown sugar, packed
  • ½ cup grated or finely chopped Asian pear (optional but recommended)
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 2 green onions, finely sliced
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon gochujang (Korean chili paste), optional
  • 1 tablespoon vegetable oil, for grilling
  • 4 burger buns, lightly toasted (brioche or potato buns work great)
  • Optional toppings: kimchi, sliced cucumber, shredded lettuce, mayo

Instructions

  1. Prepare the marinade: In a medium bowl, combine soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, toasted sesame oil, gochujang (if using), and black pepper. Mix well to dissolve the sugar, about 5 minutes.
  2. Mix the beef: In a large bowl, add ground beef and the marinade mixture. Gently fold together until evenly combined. Stir in finely sliced green onions last. Let rest for at least 10 minutes, up to 30 minutes for better flavor.
  3. Shape the patties: Divide mixture into 4 equal portions (about 4 ounces or 115g each). Shape each into a patty about ¾ inch (2 cm) thick. Press a slight indentation in the center of each patty with your thumb to prevent puffing up during grilling.
  4. Preheat the grill: Heat grill or grill pan over medium-high heat. Brush grates or pan with vegetable oil to prevent sticking.
  5. Grill the burgers: Place patties on hot grill. Cook 4-5 minutes per side, flipping only once, until caramelized grill marks form and internal temperature reaches 160°F (71°C) for medium doneness. For juicier burgers, remove at 155°F (68°C) and let rest.
  6. Toast the buns: While burgers cook, lightly toast buns on grill or skillet until golden and slightly crispy, about 1-2 minutes.
  7. Assemble: Place each patty on a bun and add choice of toppings such as kimchi, shredded lettuce, sliced cucumber, or mayo.

Notes

Do not press down on patties while grilling to keep them juicy. Keep grill lid closed as much as possible for perfect grill marks. Marinate for at least 10 minutes, up to a few hours for deeper flavor. Use tamari for gluten-free soy sauce substitute. Plant-based ground meat can be used for vegetarian version. Rest burgers 3-5 minutes after cooking before serving.

Nutrition

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Find it online: https://grubella.com/korean-bulgogi-burgers-recipe-easy-homemade-with-perfect-grill-marks/