McDonald's Bulgogi Burger (Copycat)

6.6community · 1 vote8.3BM score

6.6

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About

This is a home version of the Bulgogi Burger from McDonald's, rebuilt from scratch rather than reheated out of a box. Beef does the work here, so the seasoning stays light and the cooking stays hot. What it comes down to: ground beef, salt, black pepper and vegetable oil for the pan. The part to slow down for: divide your ground beef into 4 equal portions (about 4 ounces / 115g each). It scored 8.3 out of 10 here after cooking it exactly as written. The full method runs to 6 steps below, with the ingredient list above it. Nothing here needs equipment beyond a pan, a spatula and somewhere to rest the patty.

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!