Try these Korean bulgogi burgers then check out our classic bulgogi, cheeseburger and perfect burger with all the toppings.


  • 200ml rice vinegar
  • 75g caster sugar
  • 1 tsp ground turmeric
  • 1 or 1 medium cucumber Lebanese cucumber, thinly sliced
  • 4 tsp sunflower or vegetable oil
  • 4 brioche buns or soft white burger buns
  • 5 tbsp mayonnaise
  • 1 tsp toasted sesame oil
  • ½ small white cabbage, cored and finely shredded


  • 2 tsp soft light brown sugar
  • 4 tsp light soy sauce
  • 500g beef mince
  • 50g soft breadcrumbs
  • 2 cloves garlic, crushed
  • grated to make 2 tsp ginger
  • 2 tbsp gochujang, plus extra for serving (optional)
  • 2 tbsp toasted sesame seeds
  • a generous grinding black peppercorns


  • STEP 1

    To make the burgers, whisk together the sugar and the soy sauce in a bowl until the sugar has dissolved. Add the other burger ingredients and use your hands to mix and squash everything together. Roughly quarter and shape into 4 patties. Chill for at least 30 minutes to firm up.

  • STEP 2

    Put the vinegar, caster sugar, turmeric and a pinch of salt in a small pan and bring to the boil. Bubble for 1 minute, then put the cucumber slices into a bowl and pour over the pickling liquid. Leave for 30 minutes or until cool.

  • STEP 3

    Rub the burger patties with 1 tsp of oil each and heat a large heavy-bottomed, non-stick frying pan over a medium heat. Fry the burgers for 5-6 minutes on each side or until cooked through. Warm the buns in a low oven at the same time.

  • STEP 4

    Split the buns, mix the mayonnaise with the sesame oil and spread on all sides. Sandwich each beef burger with some of the pickled cucumber and a handful of shredded cabbage – plus an extra smear of gochujang, if you like.



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