Bulgogi Smash Burger
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This burger is loaded with flavour. It is constantly requested for in our household so I have learned to make a big batch of this and freeze the patties for such an occasion.
Prep Time: 20 min
Cook time: 15 min
Yield: 6 patties
750 g ground chuck
1 1/2 tbsp brown sugar
1/2 tsp chilli flakes
2 tbsp soy sauce
3 cloves garlic minced
1/2 tsp ginger grated
2 tbsp panko or bread crumbs
1/2 cup spring onions finely sliced
1 tsp roasted sesame oil
gochujang butter (soft butter mixed with gochujang to taste)
1 onion sliced
burger toppings of your liking
Add all your ingredients except for the ground chuck into a large bowl.
Mix and let stand for 5 min (the panko crumbs will absorb the moisture and expand).
Add ground chuck and mix until incorporated.
Divide ground chuck mixture into 6 portions.
Shape your patties by rolling them into a ball. Flatten them and form a depression in the middle of the patty.
Let patties sit in the fridge for 15 min before cooking them.
If you freeze these patties, thaw them in fridge before cooking them. They will be ready to get SMASHED.
I like to do this on a griddle on my BBQ but you can use a pan on the stove.
Heat up griddle to medium heat.
Add some oil. Add some onions and kimchi to the oil.
Immediately place a patty over the onions and kimchi. Press the patty into the onions and kimchi (as flat as you would like).
Once browned, turn the patty over and cook until done.
Add a slice of cheese on top and leave on heat until melty.
Put some gochujang butter on your buns. Add your patty and toppings and dig in.
Zhuzh it up!
I gotta say, I can't zhush this recipe any more. It's that good. Which is why I recommend making a big batch and freezing your patties.
This patty recipe was adapted from Jenn's Segal's Beef Bulgogi Burger from Once Upon a Chef.