Bulgogi burgers with quick-pickled cucumbers

Name: Bulgogi burgers with quick-pickled cucumbers
Total time: 30 min
Yield: Serves 4
Ingredients: 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

Sarah Cook

Published: July 12, 2019 at 1:27 PM

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Serves 4

Easy

Total time: 30 mins

+ chilling + pickling

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Korean gochujang paste adds a chilli kick to these beef burgers, served with pickled Lebanese cucumbers and shredded cabbage for extra crunch

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

BULGOGI BURGERS

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

Nutrition: per serving

kcal896
fat59.3g
saturates12.2g
carbs55.7g
sugars22.7g
fibre3.6g
protein33.1g
salt2g

Method

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.

Authors

Sarah Cook

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