Bibimbap burgers


  • Prep Time25 mins
  • Total Time35 mins
  • Makes4 servings
Bibimbap burgers

Photo, Erik Putz.

Chatelaine Triple Tested


  • 2 tbsp white vinegar

  • 1 tbsp gochujang

  • 2 tsp granulated sugar

  • 2 mini cucumbers, cut into thin rounds (1 cup)

  • 2 small carrots, peeled, cut into thin rounds (1 cup)

  • 1 tsp toasted sesame seeds, plus more for garnish

  • 1 green onion, thinly sliced

Burger patties

  • 450 g medium ground beef

  • 3 tbsp grated onion

  • 2 tbsp gochujang

  • 4 tsp sodium-reduced soy sauce

  • 1 tbsp granulated sugar

  • 1 egg, lightly beaten

  • 2 tsp toasted sesame seeds, divided

  • 2 tsp garlic cloves, minced

  • 2 tsp vegetable oil

  • 4 eggs


  • SAUCE: Stir vinegar, gochujang and sugar in a medium bowl until combined. Add cucumbers, carrots, sesame seeds and green onion, and toss until well coated. Set aside.

  • PATTIES: Mix beef with onion, gochujang, soy, sugar, egg, sesame seeds and garlic in a bowl until combined. Divide into 4 portions and shape into 4-in.-wide patties.

  • PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, 3 min. Flip burgers. Continue grilling, lid closed, until burgers are cooked through, 3 more min.

  • HEAT oil in a large non-stick frying pan over medium. Crack in eggs, 1 at a time. Cook for 2 to 3 min.

  • TO serve, top each burger with cucumber salad and a fried egg. Sprinkle with more sesame seeds. Serve remaining salad with homemade burgers.

Chatelaine Quickies: Cheesy camp burgers

Nutrition (per serving)

Calories 403, Protein 30g, Carbohydrates 18g, Fat 23g, Fibre 2g, Sodium 412mg.
Excellent source of vitamin A.

Kitchen Tip: Gochujang is a fermented Korean hot-pepper paste found in Korean or Asian grocery stores and in large supermarket chains

Kitchen Tip: Toasted sesame seeds are a staple in Korean cooking and are sold in shakers in Korean or Asian grocery stores.