Korean Bulgogi Smash Burgers

Korean Bulgogi Smash Burgers

Bulgogi translates to ‘fire meat’. Don’t be put off though these don’t have to be too spicy. This Korean marinade is special and it works so well with a smash burger. 

To go with this, you need kimchi, which the Koreans have daily. It sounds terrible, it smells bad, but it tastes so good and it’s great for your digestion. Kimchi is fermented cabbage. Rather than making it, you can pick it up at most Asian supermarkets in a pouch, it’s much better than the jarred stuff from the supermarkets. 

Cooking surfaces

Small Cast Iron Skillet

BBQ Temperature


For the burger

  • 500g beef mince, I use mince with 15% or more fat, it’s got flavour
  • 2 cloves garlic, crushed
  • 1/4 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 1 tbsp dark brown sugar
  • 2 spring onions, chopped finely
  • 1 slice bread, chopped into breadcrumbs
  • 1tsp sesame oil
  • 2 tbsp soy sauce

Other ingrdients

  • 4 x Brioche rolls
  • Gem lettuce leaves
  • Kewpie japanese mayonaise
  • Kimchi


  • Big Green Egg Skillet
  • Big Green Egg burger press

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To make the burgers

  1. Take all of the burger ingredients and put them into a bowl. Mix them together using your hands.
  2. Pop the mixture in the fridge to allow it to cool and bind for a minimum of 30 minutes.
  3. Setup your Egg for a direct cook at 250°C with a cast iron pan or plancha as your cooking surface.
  4. Take out the mixture and divide into 4 portions and roll into a ball.
  5. Place the balls into or onto your surface and use the burger press to squish them until they are just over 1/2 cm thick. 
  6. Cook for about 2-3 minutes until a crust has formed, and then flip. 
  7. Cook for another 2 minutes and then serve. 

To assemble your burger

  1. Cut your roll and put a good dollop of mayo on the bottom of the bun. 
  2. Add a gem lettuce leaf. 
  3. Pop on the burger. 
  4. Add a good helping of kimchi. 
  5. Close your bun.

If you like things really spicy you could buy some bulgogi bbq sauce and add some of this. 

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