Korean Bulgogi Hamburgers

I recently have been loving Korean flavors and have been trying new things. I also love hamburgers and seem to never tire of them. So, I decided to try mixing Korean flavors with one of my favorite things to eat. And voila! Korean Bulgogi Hamburgers with an awesome slaw for the top!

1 pound grass-fed ground beef

½ cup non-GMO soy sauce or coconut aminos

¼ cup mirin

¼ cup coconut sugar

2 tablespoons sesame oil

2 teaspoons minced garlic

3 thinly sliced scallions

1 teaspoon finely minced ginger

Salt and pepper to taste


Make slaw ahead of time before you make the hamburgers:


2 cups Napa cabbage

¾ cup thinly sliced daikon

2 tablespoons chopped fresh cilantro

3 thinly sliced scallions

1 lime, juiced

2 tablespoons soy sauce or coconut aminos

1 tablespoon mirin

1 teaspoon Sriracha

1 teaspoon extra virgin olive oil

Salt and pepper to taste


Mix slaw together at least one hour before cooking burgers. Mix all hamburger ingredients together and form four patties. Grill on medium heat for 4-5 minutes on each side. Brush some olive oil on buns (we use portabella mushroom caps or gluten-free buns or sometimes we go bunless!) and lightly toast on grill for 1 minute only. Top burgers with slaw and serve on toasted buns. These are great with sweet potato fries.

*Note: If you use mushroom caps for buns, brush with olive oil and sprinkle with salt and pepper and grill each side about 4 minutes. Of course these have to be eaten with a fork instead of your hands!