How To Make Korean Bulgogi Burger with Kimchi and Egg

Make your own fresh spring rolls at home! Easy, healthy, and you can eat as many as you want! These are made with my homemade Vietnamese ham, tofu, and shrimp.


  • Burger Patty:

    1 teaspoon grated garlic

    1 teaspoon grated ginger

    1 tablespoon grated onion

    1 tablespoon grated Asian pear

    1 ½ tablespoons dark soy sauce

    ½ teaspoon sesame seed oil

    1 teaspoon honey

    1 teaspoon sugar

    ½ teaspoon ground black pepper

    ¾ pound ground beef

    1 teaspoon butter

    Burger Bar

    2 slices cheddar cheese

    2 teaspoons butter

    2 eggs


    Tomato Slices


    2 sesame seed buns, split



  1. In a bowl, add all the patty ingredients except for beef and butter. Whisk the ingredients and then pour into ground beef mixing until combined.
  2. Form 2 patties about ½ inch thick making them a little bigger than the buns since they will shrink when cooking. Press your thumb into the middle of each patty so it is a bit thinner in the middle (to help it cook evenly).
  3. Turn stove on high heat. Melt butter and cook burger patties for about 5-6 minutes per side on medium heat or until your desired doneness. Place cheese on the burger patty for the last minute of cooking to melt it.
  4. Spread 1 teaspoon of butter on buns and toast it in a pan on medium heat for 2-3 minute or until lightly golden brown.
  5. On medium high heat, add 1 teaspoon butter to a pan and once it melts, crack the eggs in the pan. Cook the eggs until whites are completely firm but yolk is still runny.
  6. To serve the burger, place lettuce and tomato on top of the bottom bun. Then add the cheesy burger patty, kimchi, fried egg, and Sriracha.


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Recipes from Yummies4Dummies

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