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Bibimbap Burger

A juicy gochujang-spiced beef patty on a toasted sesame bun with melty yellow cheddar, kimchi, quick-pickled cucumbers, a runny fried egg, and gochujang mayo. Bibimbap energy, handheld.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch, Sandwich
Cuisine Korean
Servings 4 burgers
Calories 930 kcal

Ingredients
  

For the burger meat:

  • 1 lb ground beef 80/20
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 garlic cloves grated
  • 1 tsp fresh ginger grated
  • 2 scallions finely chopped
  • 1 tsp light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the mayo:

  • 5 tbsp kewpie mayonnaise
  • 1 tbsp gochujang
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 tsp honey

For the kimchi cucumbers:

  • 3 Persian cucumbers thinly sliced
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup kimchi drained & roughly chopped

For assembly:

  • 1/2 tsp gochugaru
  • 4 sesame seed burger buns
  • 4 yellow cheddar slices
  • 4 large eggs
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter

Instructions
 

  • In a bowl, toss 3 Persian cucumbers with 3 tbsp rice vinegar, 1 tbsp granulated sugar, 1/2 tsp salt, 1/2 tsp gochugaru, and 1/2 cup kimchi. Let them sit at room temperature, stirring once or twice, while you make everything else.
    3 Persian cucumbers, 3 tbsp rice vinegar, 1 tbsp granulated sugar, 1/2 tsp gochugaru, 1/2 tsp salt
  • Whisk together 5 tbsp kewpie mayonnaise, 1 tbsp gochujang, 1 tsp rice vinegar, 1/2 tsp sesame oil, and 1 tsp honey until smooth. Taste and adjust the heat. Refrigerate until you're ready to build.
    5 tbsp kewpie mayonnaise, 1 tbsp gochujang, 1/2 tsp sesame oil, 1 tsp honey, 1 tsp rice vinegar
  • Add 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 garlic cloves, 1 tsp fresh ginger, 2 scallions, 1 tsp light brown sugar, 1/2 tsp salt, and 1/2 tsp black pepper to 1 lb ground beef. Mix gently with your hands just until combined. Form into 4 patties slightly wider than your buns and press a shallow dimple into the center of each so they cook flat. Chill while the pan heats.
    2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 garlic cloves, 1 tsp fresh ginger, 2 scallions, 1 tsp light brown sugar, 1/2 tsp salt, 1/2 tsp black pepper, 1 lb ground beef
  • Spread 1 tbsp unsalted butter on 4 sesame seed burger buns and toast in a skillet or under the broiler until golden. Set aside.
    1 tbsp unsalted butter, 4 sesame seed burger buns
  • Heat 1 tbsp neutral oil in a heavy skillet or griddle over medium-high until shimmering. Add the patties and sear undisturbed 3–4 minutes, until well browned. Flip, top each with 4 yellow cheddar slices, and cook 2–3 minutes more for medium. Tent loosely with foil the last minute so the cheese melts. Rest the patties while you fry the eggs.
    4 yellow cheddar slices
  • In the same skillet, fry 4 large eggs until the edges are crispy but they still have a runny yolk.
    4 large eggs, 1 tbsp neutral oil
  • Spread gochujang mayo on both toasted bun halves. On the bottom bun, stack the cheesy patty, then the kimchi, then a few drained cucumber slices, and crown with a fried egg.
Keyword bibimbap burger, gochujang burger, korean burger