We had bulgogi burgers earlier this month when we had gone to our cousin’s birthday party, and I was itching to recreate them at home! Alex kept requesting them, since they’re a perfect juxtaposition of Korean and American tastes colliding, so I made them this week for dinner with some friends.
The marinade is the EXACT SAME marinade as I use for my Kalbi! Just as a refresher, here is what we use to make MAGIC:
Ground Beef (this is the organic ground beef from Costco, 20oz pack)
1/4 an onion
1/4 Asian pear (you can sub a regular pear if you don’t have access to Asian ones)
1/4 cup of soy sauce
1.5 Tbsp sugar
2 cloves of garlic
1 Tbsp sesame oil
1 egg *(an ingredient not pictured, something we add since we’re making burgers)
As with the Kalbi, I throw all of the ingredients (except the ground beef, sesame oil, and egg) into my Vitamix and blend:
We then put the ground beef in a bowl with the blended up marinade, sesame oil, then mix:
We then add an egg and mix:
I then stuck it in the fridge for the marinade to get all happy with the ground beef overnight. You CAN totally skip this step and make the burgers immediately, but I just like the extra OOMPH we get with the extra marinating time!
Then you start splitting the beef into as big (or small) as you would like! I split this so that we make 8 patties. To make sure each patty is the same size, I just split it like I’m making meatballs, then flatten them into patties once each ball is mostly uniform.
To make grilling easier, I take parchment paper and cut it so that I can place between the patties and not have them stick together. It also makes it look extra professional 😉
Look how delicious it looks! Now preheat your grill. Turn it on, close the top, and preheat it for 10 minutes. If you don’t let it preheat sufficiently, your poor burgers will stick to the grill! Believe me, I say this from experience.
Look at that steam coming off the grill! I wish this was a video, then you could hear that sizzle. YUM.
It was a gorgeous night out (a break from the insane heat wave we’ve been suffering through this week), so we decided to eat outside. What’s in that squeeze bottle front and center? Sriracha mayo, that’s what (1 part sriracha to 2 parts mayo, or according to your personal taste)! I was tired of small bowls of random homemade condiments hanging out in the fridge, so I finally bought squeeze bottles. Now my fridge is (semi) organized! And no homemade aioli threatening to spill.
We ate our burgers on potato buns with some BBQ potato chips and salad! I wanted to make a kimchi topping and sunny side up eggs for the burgers, but we were STARVING, and I just wanted to dig in. Next time! The photos above were taken by Pauline Kim, with additional food styling by Sharon Kim. They’re adorable.
This burger was INSANELY good! Alex requested that we make this again (and again!). What’s your favorite burger topping?