Korean Kalbi Burger for 6

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I’m addicted to Kalbi at a local Korean restaurant.The components of this dish were just begging to be served at a burger!


3 lbs. Ground Chuck 80/20

3/4 tsp. Salt

3/4 cup Korean BBQ Marinade

1 1/2 cup Fresh Kimchi

6 leaves Bibb Lettuce

¼ cup Ssamjang (Korean condiment sauce)

6 ea. Soft Hamburger Buns


Thoroughly combine together the ground beef and marinade, taking care not to over-mix.

Form the mixture into 6 equal patties.

Sprinkle the salt evenly on the patties. Set aside.

Gently grill the cut faces of the buns over a medium hot charcoal fire until nicely browned. Set aside.

Grill the patties over a medium hot charcoal fire for approximately 4 minutes per side or until they reach medium doneness and are nicely caramelized on the outside. Remove from the grill and keep warm as you assemble the burgers.

Assemble the burger by placing a lettuce leaf on the bottom half of the bun. Spread 2 teaspoons of ssamjang on the lettuce. Add the grilled patty, and top with a ¼ c. of kimchi and the top half of the bun.