Korean-inspired beef bulgogi burgers

By Mary Berg
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  • 2 tablespoons soy sauce
  • 2 tablespoons grated fresh pear
  • 2 finely chopped green onions
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoons freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons brown sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 slice sandwich bread, crusts removed and torn into very small pieces
  • 600-650 grams lean ground beef
  • Kosher salt
  • 1/2 cup mayonnaise
  • 1–2 tablespoons gochujang, or other red chili paste
  • 4 sesame hamburger buns
  • Toppings (lettuce, slaw, kimchi, spicy mustard)


  1. In a large bowl, whisk together the soy sauce, grated pear, green onions, garlic, ginger, sesame oil, brown sugar, and red pepper flakes. Stir in the torn bread and allow it to sit for a few minutes to allow the bread to absorb some of the mixture. Add in the ground beef and mix with a spoon or your hands just until well combined (if using your hands, wash them very well before and after handling the meat). 
  2. Place the mixture in the refrigerator for 30 minutes to one hour to allow the flavours to meld.
  3. When ready to cook, preheat your grill to high. Divide the burger mixture into four equal pieces and form them into patties making sure the centre of the burger is slightly thinner than the outer rim to ensure even cooking. 
  4. Lightly grease your grill, salt both sides of each patty, and cook the burgers with the lid down until well browned on the first side, about two to four minutes. Give the burgers a flip and cook until grilled all over and fully cooked through to 160ºF.
  5. Set the burgers aside to rest for at least five minutes.
  6. While the burgers rest, toast your buns and make a spicy mayo by combining the mayonnaise and gochujang (or other chili paste or sauce) in a small bowl. Spread this mixture onto the bottom of your toasted buns and place a burger on each. 
  7. Add on your favourite toppings and enjoy! 


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