Bibimbap Burger #BurgerWeek #Giveaway

Bibimbap Burger |

My friends over at NoshOn.It is hosting Burger Week and over 40 bloggers are featuring burgers all this week! Check in everyday this week at the #BurgerWeek HUB for the best and most creative burger recipes! There’s something for everyone. PLUS, you can enter our Ultimate Grilling Giveaway thanks to Broil King (more on that below)!

My bibimbap burger is a hand-held take on the ever-popular Korean dish, bibimbap. If you’re not familiar with the dish, “bibim bap” literally means “mixed rice”. Here’s a post that I wrote a couple of years ago. It’s typically comprised of a few seasoned vegetables, sometimes meat, and always rice; and all served in a bowl. To thoroughly enjoy the bibimbap experience, you mix everything together with a spicy, tangy, sweet kochujang-based sauce (recipe to follow).

Bibimbap Burger |

I’ve made the buns out of rice (think onigiri or Japanese rice balls) and seasoned the beef patty. One of my favorite vegetables in bibimbap is moo saengchae or radish salad. It took a couple of tries to get the right thickness for the rice buns, but 1/2-inch seems to be the ideal thickness. To make the eating experience a little less messy, I’d advise wrapping it in parchment.

This burger takes a few steps, but well worth it!

Bibimbap Burger |

Bibimbap Burger #BurgerWeek #Giveaway
Recipe type: Main
Cuisine: Korean Inspired
Serves: 2
  • 4 rice buns
  • 2 beef patties
  • 2 leaves of lettuce (butter or red leaf), washed and dried
  • KM's Yangnyumjang sauce (yummy hot sauce)
  • Moo saengchae (radish salad)
  1. Prepare the moo saengchae first, cover, and set aside in the refrigerator.
  2. Prepare the sauce.
  3. Prepare the rice buns.
  4. Prepare the beef patties.
  5. To assemble from bottom up: rice bun, lettuce leaf, beef patty, sauce, radish salad, and top with another rice bun.

Rice "Buns"
This won't work with long-grain rice like jasmine or basmati. The most ideal rice is medium-grain rice since it's more glutinous. The method for molding the "buns" is similar to how I made my ramen "buns" for my ramenburger.
Cuisine: Korean Inspired
Serves: 2
  • 1½ cups uncooked medium-grain white rice
  • 2 cups water
  • Cooking oil
  1. Throw the rice and water into a rice cooker and cook.
  2. Once it's done, scoop the cooked rice into a small bowl and let cool for about 15-minutes.
  3. Find a shallow bowl or use a food storage container or any mold that is about 4-inches in diameter. Take a sheet of plastic wrap, about 12"x 12" and drape it into your mold.
  4. Bibimbap Burger |
  5. Scoop about ¾ cup of the cooled rice into the wrap. Press the rice and you fold the plastic wrap over. Press down firmly to let out the air. Compressing it helps to make a denser and sturdier "bun".
  6. Repeat for the remaining rice.
  7. Bibim Bap Burger |
  8. Place in the refrigerator until ready to cook.
  9. Heat a large non-tick skillet over medium heat. Add a couple of cooking oil.
  10. Cook the buns on the first side for 5 minutes or until golden. Flip and cook for about 4 minutes. Set aside.

Moo Saengchae
This radish in this dish is typically julienned. Here I thought the ribbons were best for the burger! There will be extra so serve the remaining salad as a side dish.
Recipe type: Banchan/Side Dish
Cuisine: Korean
  • 1 small daikon or Korean radish (about 8 ounces)
  • 1 small carrot
  • 1 stalks green onions, sliced thin on a diagonal
  • 1 clove garlic, minced
  • ½ cup white vinegar
  • 1 Tablespoons sugar
  • 2 teaspoons sesame oil
  • ½ teaspoon salt
  • 1 teaspoon kochugaru (optional)
  • 1 teaspoon roasted sesame seeds for garnish
  1. Cut the radish and carrots crosswise in 3-4 inch sections. With a vegetable peeler, peel ribbons of the radish and carrots. Place the radish and carrot in a large bowl and set aside.
  2. In a small mixing bowl, mix together the remaining ingredients.
  3. Pour the vinegar mixture over the radish and mix thoroughly.
  4. Cover the bowl and let sit in the refrigerator for about an hour before serving.

Beef Burger
Cuisine: Korean Inspired
Serves: 2
  • 8-12 ounces of 85/15 ground beef
  • 1 Tablespoon soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and Pepper
  1. Mix all the ingredients together with a pinch of salt and a few grinds of fresh black pepper.
  2. Divide the mixture in half and form into patties.
  3. Grill to preferred done-ness.

KM's Yang Nyum Jang sauce
Recipe type: Condiment
Cuisine: Korean
  • ¼ cup (or 4 Tablespoons) kochujang (fermented red pepper paste)
  • 1½ Tablespoons white vingear
  • 1½ Tablespoons dark sesame oil
  • 1 teaspoon roasted sesame seeds
  1. Whisk all the ingredients together in a small bowl.
  2. Store in an air-tight container in the refrigerator.

Do you want to become a grilling pro? Need a new grill? #BurgerWeek sponsor Broil King wants to give you the chance to win one of their high-performance gas grills (a $549+tax value) plus burger grilling accessories to use in your home!

Made entirely in North America, every one of Broil King’s gas grills are made of the highest-quality materials and engineering that allows you the versatility to sear the perfect burger or steak, roast chicken or vegetables, or even bake a dessert right on the grill. Their grills are already in more Canadian backyards than any other brand and they’re available in the U.S. at Lowe’s and many other retailers! To enter to win your own Broil King grill, just click on the banner below.


Check out what my fellow bloggers have grilled up for today!

Chipotle Black Bean Freekeh Sliders with Avocado Lime Crema by Kelli of The Corner Kitchen

Barbecue Onion Burger by Amy of Very Culinary

Greek Turkey Burgers with Tzatziki Sauce by Liz of The Lemon Bowl

Salmon Cake Sliders by Annalise of Completely Delicious

Bacon-and-Egg Cheese Breakfast Burgers by Toni of Boulder Locavore

Hatch Chile Burger by Samantha of The Little Ferraro Kitchen

Enchilada Burgers by Cassie of Bake Your Day

Jalapeno + Cheddar Burger with Charred Corn Mayo by Laurie of Simply Scratch



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