Korean Bulgogi-Style Beef Burgers with Gochujang Mayo

How to Make Korean Bulgogi-Style Beef Burgers with Gochujang Mayo

1. 1

   Step 1: Whisk the bulgogi-style marinade

   In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, minced garlic, sesame oil and two-thirds of the sliced green onions until smooth. Reserve the remaining green onion for garnish and set the marinade aside.

   For this step

   • 2 tbspSoy sauce
   • 1 tbspBrown sugar (packed)
   • 3 clovesGarlic, minced
   • 1 tspSesame oil
   • 3 stalksGreen onions (scallions), thinly sliced
   
2. 2

   Step 2: Combine marinade with beef

   Place the ground beef in a large bowl, add the prepared marinade and the kosher salt, then gently fold the mixture with your hands or a spatula until just combined—avoid overworking to keep patties tender. Cover and refrigerate for at least 10–15 minutes to let flavors develop and to firm up for shaping.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 tspKosher salt
   
3. 3

   Step 3: Shape the patties

   Divide the marinated beef into four equal portions and form each into a 3/4-inch-thick patty, pressing a shallow dimple in the center to prevent doming during grilling. Return patties to the fridge for 10–15 minutes while you preheat the grill to medium-high (about 400°F/204°C).
   
4. 4

   Step 4: Grill the burgers

   Oil and preheat the grill grates, then grill patties 4–5 minutes per side, flipping once, until the internal temperature reaches 160°F (71°C) for well-done ground beef. During the last 30–60 seconds, toast the cut sides of the buns on the grill until lightly browned.
   
5. 5

   Step 5: Make the gochujang mayo

   While the burgers rest, stir together the mayonnaise with the remaining 1 tablespoon of gochujang (from the ingredient total) until smooth; taste and adjust heat or sweetness as desired. Chill the sauce briefly if you prefer a firmer spread.

   For this step

   • 1/2 cupMayonnaise
   
6. 6

   Step 6: Assemble and serve

   Spread a generous tablespoon of gochujang mayo on each bun bottom, add the grilled patty, sprinkle with the reserved sliced green onions and any additional toppings you like, then cap with the bun top. Let burgers rest 2 minutes and serve immediately.

   For this step

   • 4 countBurger buns
   

1. In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, minced garlic, sesame oil and two-thirds of the sliced green onions until smooth. Reserve the remaining green onion for garnish and set the marinade aside.
2. Place the ground beef in a large bowl, add the prepared marinade and the kosher salt, then gently fold the mixture with your hands or a spatula until just combined—avoid overworking to keep patties tender. Cover and refrigerate for at least 10–15 minutes to let flavors develop and to firm up for shaping.
3. Divide the marinated beef into four equal portions and form each into a 3/4-inch-thick patty, pressing a shallow dimple in the center to prevent doming during grilling. Return patties to the fridge for 10–15 minutes while you preheat the grill to medium-high (about 400°F/204°C).
4. Oil and preheat the grill grates, then grill patties 4–5 minutes per side, flipping once, until the internal temperature reaches 160°F (71°C) for well-done ground beef. During the last 30–60 seconds, toast the cut sides of the buns on the grill until lightly browned.
5. While the burgers rest, stir together the mayonnaise with the remaining 1 tablespoon of gochujang (from the ingredient total) until smooth; taste and adjust heat or sweetness as desired. Chill the sauce briefly if you prefer a firmer spread.
6. Spread a generous tablespoon of gochujang mayo on each bun bottom, add the grilled patty, sprinkle with the reserved sliced green onions and any additional toppings you like, then cap with the bun top. Let burgers rest 2 minutes and serve immediately.