Sweet-soy bulgogi burgers

Step-by-step cooking

1. Step 1

   

   Thinly slice ½ onion. Wash and thoroughly dry the optional 2 lettuce leaves. Divide 1 small 300 g pack of ground beef into 2 equal portions and gently shape into patties about 1 cm thick and slightly wider than the buns. Make a shallow dent in each center and keep the patties chilled. Wash hands and equipment after handling raw beef.

2. Step 2

   

   Mix 1 eating spoon soy sauce, 2 small teaspoons sugar, 3 eating spoons water and the optional 1 small teaspoon minced garlic. Split 2 burger buns and toast their cut sides in a dry pan over medium heat for 1 minute, then remove to a clean plate. Keep the sauce for the final glazing step, not for mixing into raw patties.

3. Step 3

   

   Add 1 small teaspoon cooking oil to the pan and soften the sliced onion over medium heat for 3 minutes; transfer to a clean dish. Add the remaining 1 small teaspoon oil and fry the patties for about 3–4 minutes per side without pressing them. Check the center reaches 71°C with a food thermometer, cooking longer over lower heat if needed. A chicken or turkey substitute must reach 74°C; color alone does not confirm safe cooking.

4. Step 4

   

   Return the onion to the pan, lower the heat and add the sauce. Simmer for 1–2 minutes, spooning the bubbling glaze over the cooked patties; keep it glossy rather than dry or burnt. If using mayonnaise, spread 1 eating spoon across the two bun bases. Add lettuce if using, a patty and onions, then the bun tops. Serve at once; let very hot sauce cool before a child takes a bite.