Name: The $46 Best Burger (Las Culturistas-Style) with Bulgogi Onions & Kimchi Special Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20 blend); 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp neutral oil (avocado or sunflower); 2 tbsp unsalted butter; 1 large yellow onion, thinly sliced; 2 tbsp brown sugar; 2 tbsp rice vinegar; 1/2 tsp gochugaru (Korean red pepper flakes); 4 brioche burger buns; 4 slices sharp cheddar or American cheese (soy-free); 1 cup Napa cabbage kimchi (check for soy-free label), chopped; 1/2 cup mayonnaise; 1 tbsp ketchup; 2 tsp toasted sesame oil (optional, ensure soy-free brand); 1 tsp Dijon mustard; 1/2 cup thinly sliced scallions; 1/2 cup thinly sliced cucumber; 1/2 cup fresh cilantro leaves; 4 large eggs (optional, for the true breakfast-burger twist)

The $46 Best Burger (Las Culturistas-Style) with Bulgogi Onions & Kimchi Special Sauce

CookwithNewsletter

This gloriously extra burger is a tongue-in-cheek tribute to the Las Culturistas Culture Awards—a mashup of high and low, breakfast and dinner, iconic and absurd. Inspired by the idea of a $46 burger you simply must try, it combines juicy, properly seasoned beef patties with sweet-salty bulgogi-inspired onions, a punchy kimchi-mayo sauce (no soy here!), and a riot of fresh toppings. For ultimate chaos, add a runny fried egg on top and eat with gusto. It's the kind of over-the-top, genuinely delicious creation that turns a meal into a cultural moment—Best Beef, Best Burger, Best Breakfast, all in one.

Ingredients

Instructions

Prepare Bulgogi Onions: In a large skillet over medium-low heat, melt the butter and add the sliced onions and a generous pinch of salt. Cook, stirring often, for 8-10 minutes until softened. Add brown sugar, rice vinegar, and gochugaru. Cook another 10-12 minutes, stirring occasionally, until onions are deep golden and jammy. Set aside.
Make Kimchi Special Sauce: In a bowl, combine mayonnaise, ketchup, Dijon, sesame oil (if using), and chopped kimchi. Stir to blend. Taste and adjust with a dash of rice vinegar or more gochugaru for extra tang or heat. Refrigerate until ready to use.
Shape beef into 4 patties, about 4 inches wide. Season both sides with salt and pepper. Let rest at room temp while the onions finish.
Toast the buns: Wipe out the skillet, add a little oil or butter, and toast the cut sides of the buns until golden. Set aside.
Cook burgers: Heat the neutral oil in the skillet over medium-high. Add the patties, cook 2-3 minutes per side for medium-rare. Top each patty with cheese, cover, and let melt for 1 minute.
Optional: For breakfast burgers, fry eggs in a little butter until edges crisp, yolks still runny.
Build burgers: Spread kimchi special sauce generously on both bun halves. Layer with bulgogi onions, burger patty, scallions, cucumber slices, cilantro, and (if using) the fried egg. Crown with top bun.
Serve immediately, with napkins (and a wink to the Culture Awards).