McDonald's Bulgogi Burger (Copycat)

Name: McDonald's Bulgogi Burger (Copycat)
Cuisine: American
Ingredients: 1 pound (450g) ground beef (80/20 blend); 1/2 teaspoon (3g) salt; 1/2 teaspoon (1g) black pepper; 1 Tablespoon (15ml) vegetable oil for the pan; 1/4 cup (60ml) soy sauce; 3 Tablespoons (45g) brown sugar; 2 Tablespoons (30ml) apple juice (or grated Asian pear if you want to be super authentic); 1 Tablespoon (15ml) toasted sesame oil; 2 cloves garlic, finely minced; 1/2 teaspoon freshly grated ginger; 1 Tablespoon (8g) cornstarch mixed with 1 Tablespoon (15ml) cold water (slurry); 4 soft sesame seed buns; 1/3 cup (80ml) mayonnaise; 1 cup (50g) shredded iceberg lettuce; 1/2 small white onion, very thinly sliced; Butter for toasting buns

The original: Bulgogi Burger · McDonald's →

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About

McDonald’s opened its first restaurant in Korea in 1988, in Apgujeong, Seoul, the year of the Seoul Olympics, and the Bulgogi Burger became its longest-running local item. Bulgogi is Korea’s best-known way of seasoning meat, soy and sugar with garlic, sesame and pear, and on a burger it works as a sticky glaze.

This home version makes the glaze first: soy sauce, brown sugar, apple juice (or grated Asian pear, closer to tradition), toasted sesame oil, garlic and fresh ginger, simmered gently and thickened with a cornstarch slurry for about a minute until it coats the back of a spoon. The beef is 80/20, divided into four thin patties a little wider than the buns and seasoned lightly, since the glaze brings most of the salt. The patties are brushed with glaze as they finish in the pan so it caramelises onto the crust.

Ingredients

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Ground beef1 pound (450g) ground beef (80/20 blend)
Salt1/2 teaspoon (3g) salt
Black pepper1/2 teaspoon (1g) black pepper
Vegetable oil1 Tablespoon (15ml) vegetable oil for the pan

bulgogi glaze

Soy sauce1/4 cup (60ml) soy sauce
Brown sugar3 Tablespoons (45g) brown sugar
Apple juice2 Tablespoons (30ml) apple juice (or grated Asian pear if you want to be super authentic)
Sesame oil1 Tablespoon (15ml) toasted sesame oil
Garlic2 cloves garlic, finely minced
Ginger1/2 teaspoon freshly grated ginger
Water1 Tablespoon (8g) cornstarch mixed with 1 Tablespoon (15ml) cold water (slurry)

assembly

Sesame seed bun4 soft sesame seed buns
Mayonnaise1/3 cup (80ml) mayonnaise
Iceberg lettuce1 cup (50g) shredded iceberg lettuce
White onion1/2 small white onion, very thinly sliced
ButterButter for toasting buns

Recipe

1
Let's make that sweet, savory, sticky Bulgogi glaze. In a small saucepan, combine the soy sauce, brown sugar, apple juice, sesame oil, minced garlic, and grated ginger. Bring it to a gentle simmer over medium heat so the sugar dissolves and the garlic mellows out.
2
Once the sauce is simmering gently, pour in your cornstarch slurry. Whisk it constantly for about 1 minute until the sauce thickens up into a glossy glaze that coats the back of a spoon. Pull it off the heat and set it aside.
3
Divide your ground beef into 4 equal portions (about 4 ounces / 115g each). Gently form them into thin patties, making them a little wider than your buns because they will shrink. Season both sides with a pinch of salt and pepper. Don't over-season — the glaze is going to bring a lot of salty, umami flavor.
4
Butter the insides of your sesame seed buns and toast them in a hot skillet until golden brown. A toasted bun is essential here to hold up against the sticky sauce and mayo.
5
Get a large skillet screaming hot and add a little vegetable oil. Sear the patties for 2 to 3 minutes per side until you get a really nice crust. Right as they finish cooking, use a pastry brush to heavily paint both sides of the patties with your thick Bulgogi glaze, or just dip them directly into the saucepan.
6
Time to build! Place your glazed patty directly onto the toasted bottom bun. Lay a few thin slices of raw white onion right on top of the hot meat. Take your top bun, slather it generously with mayonnaise, and press the shredded lettuce into the mayo so it sticks. Crown the burger and dive in!