Korean Street Burger (Soy-Garlic Beef Pork Patty in a Bun)

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 11

About this dish

Tteokgalbi burger takes the flavors of traditional Korean grilled short-rib patties and fits them into a handheld bun format.

Ground beef and pork are seasoned with soy sauce, sugar, minced garlic, and sesame oil, then shaped into flat patties and pan-seared over medium heat. Finely diced onion worked into the meat traps moisture during cooking, keeping the interior juicy even as the surface builds a caramelized crust from the soy-sugar marinade. That thin, browned exterior replicates the glossy lacquer that distinguishes proper tteokgalbi from a plain beef patty, delivering a sweet-savory depth without additional condiments. A toasted bun spread with mayonnaise and lined with crisp lettuce gives the rich patty a cool, crunchy counterpart. A small drizzle of soy glaze over the top just before serving intensifies the lacquered finish and ties the whole sandwich back to its Korean origins.

Ingredients (2 servings)

Ingredient	Amount	Unit
ground beef	220	g
ground pork	120	g
onion	70	g
soy sauce	1.5	tbsp
sugar	1	tbsp
minced garlic	1	tsp
sesame oil	1	tsp
black pepper	1	g
burger buns	2	piece
lettuce	40	g
mayonnaise	2	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Finely mince 70 g onion, then wrap it in a cloth and squeeze gently.

Remove excess liquid, but do not wring it completely dry because a little moisture helps keep the patties juicy.
2

Season

Combine 220 g ground beef, 120 g ground pork, onion, 1.5 tablespoons soy sauce, 1 tablespoon sugar, garlic, sesame oil, and pepper.

Knead until the mixture turns sticky and holds together without loose bits.
3

Heat

Divide the mixture into 2 portions and shape each one slightly wider than the bun.

Keep the patties flat and press a shallow dent in the center so they do not puff up during cooking.
4

Control

Rest the patties in the refrigerator for 10 minutes to set their shape.

Preheat a nonstick pan thoroughly over medium heat, then add the patties.
5

Control

Cook the patties for 4 to 5 minutes per side over medium heat.

Lower the heat if they darken too quickly, and check that the thickest part is cooked through.
6

Heat

Lightly toast the buns and divide the 2 tablespoons mayonnaise evenly over them.

Add the lettuce and fully cooked patties, then assemble immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Handheld street burger featuring a soy-garlic beef and pork patty inside a toasted bun.
Finish cue: Lower the heat if they darken too quickly, and check that the thickest part is cooked through.
Avoid this: Avoid overly thick patties so they cook through evenly.
Storage and reheating: Rest the patties in the refrigerator for 10 minutes to set their shape.