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A Modern Rose: Bulgogi Burger

This week's recipe is a Korean-inspired bulgogi burger!

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Bulgogi burgers have been catching my attention now that I have now turned into a frequent visitor at Shiso Burger on Auguststraße. They serve up a variety of different burgers but it is their Korean inspired bulgogi burger that is the winner for me! The meat is juicy and the chilli base if full of flavour. Though they are a little on the small side you still have a choice of sides from twisted potatoes, coleslaw and sweet potato fries. Alternatively pop down to my very recent find, Ban Ban Kitchen, in Neukölln. Their juicy burgers are topped with kimchi. Next time I plan to try out their bulgogi döner and kimchi fries…

This recipe is quick to make but I recommend taking the time to leave the meat to marinade beforehand. I try and do mine at least four hours before. I top mine with a quick cucumber kimchi and creamy chili base for the sauce.


For the burgers

500g minced beef

2 tbpsn gochujang paste

2 spring onions (finely chopped)

Dash of rice wine vinegar

Ground black pepper

1 small onion (peeled and finely chopped)

3 cloves garlic (crushed)

For the chili base

150g creme fraiche

2 tspn chilli powder

Juice of half a lemon

2 red chillies (finely chopped)

Small amount of fresh coriander (finely chopped)

Cucumber Kimchi

1 cucumber (skin peeled and binned and the rest roughly peeled into chunks)

2 tbpsn rice wine vinegar

2 tspn gochujang paste

Juice of half a lemon

1 tspn korean chilli powder or dried chilli flakes

1 tspn paprika

To serve

Lettuce leaves, finely chopped red onion, burger buns, fresh coriander


Add all the ingredients for the burgers into a mixing bowl. Mix well until combined. Put some cling film over the bowl and then place in the fridge to leave to marinade.

For the cucumber kimchi: peel the cucumber into thin slices and add to a small mixing bowl with the rest of the ingredients. Place in the fridge until needed. I usually make this when I prepare the meat for the burgers.

Take the burgers out of the fridge and form 4 patties. Flatten them about a bit. Heat some sunflower oil in a large frying pan and once hot add the burgers. Cook on each side for around 4 minutes.

In the meantime for the chili base add everything to a small bowl and mix well.

Slice the burger buns on the bottom slice spread the chili base. Layer up with some lettuce, coriander and red onion. Repeat this for all 4 burgers.

Take the burgers off the heat and drain any excess oil on some kitchen paper. Serve up the burgers in the buns and top with some cucumber kimchi.

For more great recipes check out A Modern Rose blog!