Bulgogi Burgers

Bulgogi Burgers

10
M. Marie 1

"This is an easy, no-fuss way to enjoy the taste of bulgogi without having to marinate for hours or heat the grill. Served with steamed white rice and cabbage kimchee, it makes a tasty Korean-inspired meal, fast."

Ingredients 40 m {{adjustedServings}} servings 275 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool.
  2. Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.
  3. Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).
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Footnotes

  • Cook's Note:
  • Mirin is a sweet rice cooking wine that can usually be found in the Asian foods section of the supermarket. But if you can't get it, sweet cooking sake or sweet vermouth can be substituted, although these will not taste as authentic.
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Reviews 10

  1. 13 Ratings

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DeniseLColeman
1/10/2013

Burgers were delicious; my family can't wait for more!

louie2955
1/3/2013

Wow. Love this it came out great . Whole family loved it. I used thinly sliced venison for meat, it is now family favorite.

chef T
6/14/2013

Wonderful recipe- I substituted a quarter cup of sake and two tablespoons of white sugar for the mirin. I also scrambled the ground beef mixture into medium chunks which we ate wrapped in lettuce leaves.