Bulgogi Smash Burger

How to Make Bulgogi Smash Burger

1. 1

   Step 1: Make the bulgogi glaze

   Whisk together soy sauce, gochujang, brown sugar, sesame oil, minced garlic and half the sliced green onions in a small bowl. Transfer to a small saucepan over medium-low heat and cook, stirring, until the sugar dissolves and the sauce thickens slightly, about 2–3 minutes; remove from heat and set aside.

   For this step

   • 2 tbspSoy sauce
   • 2 tbspGochujang (Korean chili paste)
   • 1 tbspBrown sugar
   • 1 tspSesame oil
   • 2 clovesGarlic, minced
   
2. 2

   Step 2: Portion the beef

   Divide the ground beef into four equal 4-oz (about 115 g) balls, handling as little as possible to keep the meat tender. Keep the balls loosely packed and chilled until the griddle is ready.

   For this step

   • 1 lbGround beef (80/20)
   
3. 3

   Step 3: Preheat and smash

   Heat a large cast-iron skillet or flat top griddle over high heat until smoking hot, then add the vegetable oil and spread to coat. Place a beef ball on the hot surface, immediately press down hard with a heavy spatula or burger press to form a thin patty, and hold for 10–12 seconds; cook until deeply browned at the edges, about 2 minutes.

   For this step

   • 1 tbspVegetable oil (for griddle)
   • 4 slicesCheese slices (American or cheddar)
4. 4

   Step 4: Flip, glaze and melt cheese

   Flip each patty and quickly brush the hot top with the bulgogi glaze, letting it caramelize onto the meat. Top each patty with a cheese slice, close to the heat for 30–45 seconds more until the cheese melts and the glaze becomes sticky.
   
5. 5

   Step 5: Toast the buns

   While patties finish, place buns cut-side down on the griddle and toast for 20–30 seconds until lightly golden. Remove buns and keep warm.

   For this step

   • 4 countBurger buns
   
6. 6

   Step 6: Assemble and garnish

   Build each burger with the toasted bottom bun, a glazed cheeseburger patty (or stack two thin patties if you like), a sprinkle of the remaining sliced green onions, and the top bun. Serve hot and enjoy immediately for best texture and flavor.
   

1. Whisk together soy sauce, gochujang, brown sugar, sesame oil, minced garlic and half the sliced green onions in a small bowl. Transfer to a small saucepan over medium-low heat and cook, stirring, until the sugar dissolves and the sauce thickens slightly, about 2–3 minutes; remove from heat and set aside.
2. Divide the ground beef into four equal 4-oz (about 115 g) balls, handling as little as possible to keep the meat tender. Keep the balls loosely packed and chilled until the griddle is ready.
3. Heat a large cast-iron skillet or flat top griddle over high heat until smoking hot, then add the vegetable oil and spread to coat. Place a beef ball on the hot surface, immediately press down hard with a heavy spatula or burger press to form a thin patty, and hold for 10–12 seconds; cook until deeply browned at the edges, about 2 minutes.
4. Flip each patty and quickly brush the hot top with the bulgogi glaze, letting it caramelize onto the meat. Top each patty with a cheese slice, close to the heat for 30–45 seconds more until the cheese melts and the glaze becomes sticky.
5. While patties finish, place buns cut-side down on the griddle and toast for 20–30 seconds until lightly golden. Remove buns and keep warm.
6. Build each burger with the toasted bottom bun, a glazed cheeseburger patty (or stack two thin patties if you like), a sprinkle of the remaining sliced green onions, and the top bun. Serve hot and enjoy immediately for best texture and flavor.