Bulgogi Cheeseburger

How to make a Bulgogi Cheeseburger.


For the Oxtail Marmalade:

Note: This makes enough marmalade to top 25 burgers, so you can either make a smaller amount or freeze the marmalade for future burgers.

  • 4 pounds oxtail, trimmed of fat
  • 6 cups dry red wine
  • 2 tablespoons sesame oil
  • ½ cup soy sauce, low sodium
  • 2 orange peels
  • ½ cup scallions, sliced into 3-inch pieces
  • 8 cloves of garlic, peeled
  • ½ bunch fresh thyme
  • 1 tablespoon black peppercorns
  • 5 tablespoons unsalted butter
  • 1 pound onions, peeled and finely diced 
  • Kosher salt and freshly ground black pepper 
  • ½ cup brown sugar
  • ¼ cup red wine vinegar

For the Charred Onions:

  • 1 cup small-diced onions
  • ½ teaspoon canola oil
  • ½ teaspoon butter
  • Salt, to taste

For the Assembly:

  • 4 Martin’s potato rolls
  • 8 (3-ounce) beef burger patties
  • 8 slices American cheese
  • 2 tablespoons kewpie mayo


  1. In a large pot or sauté pan, combine the oxtail, 4 cups of the red wine, sesame oil, soy sauce, orange peel, scallions, garlic, thyme and peppercorns.
  2. Add water to cover by ½ inch.
  3. Bring to a boil, then reduce the heat and simmer until the meat is falling off the bones, about 3 hours.
  4. Transfer the oxtail to a bowl.
  5. When cool enough to handle, remove the meat from the bones and cut it roughly into ½-inch cubes.
  6. Chill until ready to use.
  7. Strain the oxtail stock into a large pot, discarding the solids.
  8. Bring the liquid to a boil over high heat; reduce the heat to medium and simmer until the mixture is reduced to 3 cups, about 1 hour. 
  9. In a separate large pan, melt the butter over medium-high heat.
  10. Add the onions, and a pinch of salt and cook until slightly softened and charred, about 15 minutes.
  11. Stir in the sugar, the remaining red wine, the vinegar, 1½ teaspoons salt, and pepper to taste.
  12. Cook over medium-high heat, stirring frequently until the liquid has completely evaporated, about 45 minutes. 
  13. Stir in the oxtail meat and stock.
  14. Season to taste with salt and pepper.
  15. Set aside or transfer the marmalade to an airtight container and refrigerate overnight.
  16. Before serving, reheat in a saucepan over medium heat until warmed through.
  17. For the charred onions, heat the oil and butter in a cast-iron pan over high heat.
  18. Add the onions and salt, and cook, stirring occasionally, until charred on all sides.
  19. When ready to serve, cook the beef patties in canola oil or beef tallow in a cast-iron pan over medium-high heat, about two minutes per side, or until they reach your desired doneness.
  20. Toast or griddle the buns.
  21. Assemble the burgers by spreading mayo on both buns and layering first one patty, a slice of cheese, a spoonful of charred onions, about an ounce of the marmalade, another patty, another slice of cheese and another ounce of the marmalade.
  22. Finish with the top bun.
  23. Serve alone or with French fries.
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