Bulgogi Cheeseburger Oxtail Marmalade
This Bulgogi Cheeseburger takes the best of Korean BBQ flavors and blends them with classic American cheeseburgers. The star of the show is a rich oxtail marmalade, simmered with red wine, soy, and aromatics, creating a luxurious, savory topping. Paired with juicy beef patties, charred onions, melty American cheese, and tangy kewpie mayo, each bite is packed with bold, umami-rich flavors. This burger is perfect for adventurous eaters who crave something beyond the ordinary, and it’s sure to become a favorite at cookouts or casual gatherings. For an extra kick, serve with fries dusted in nori for a true Korean American fusion experience.
EQUIPMENT
- 1 large sauté pan
- 1 sheet pan
- 1 heavy bottom pot (or dutch oven)
INGREDIENTS
Oxtail Marmalade
- 4 lb oxtail (trimmed of fat)
- 6 cups dry red wine (divided)
- 2 tbsp sesame oil
- ½ cup soy sauce (low sodium)
- 2 strips orange peels
- ½ cup scallions (sliced into 3 inch pieces)
- 8 cloves garlic (peeled)
- ½ bunch thyme
- 1 tbsp black peppercorns
- 5 tbsp butter (unsalted)
- 1 lb onions (finely diced)
- ½ cup brown sugar
- ¼ cup red wine vinegar
- Kosher salt and fresh ground black pepper (to taste)
Charred Onions
- 1 cup onions (sliced ½ thick)
- ½ tsp canola oil
- ½ tsp butter
- salt (to taste)
Assembly
- 6 potato rolls (split)
- 2 ½ lb ground beef
- 12 slices American Cheese
- ¾ cup kewpie mayo
INSTRUCTIONS
Prepare the Oxtail Marmalade
- In a large pot over medium, high heat sear the oxtail on all sides with neutral oil. Turn heat down to low to carefully add 4 cups of red wine, sesame oil, soy sauce, orange peel, scallions, garlic, thyme, and peppercorns. Bring up to a rolling simmer over medium heat. Add water to cover by ½ inch. Simmer for approx 3 hours, until the oxtail meat is tender. Allow to cool.
- Transfer the oxtail to a bowl. When cool enough to handle, remove the meat from the bones and cut it into ½-inch cubes. Set aside and chill until ready to use. Strain the oxtail stock, discarding the solids, and reduce the liquid over medium heat until you have about 3 cups (this will take about 1 hour).
- In a separate large pan, melt the butter over medium-high heat. Add the diced onions and a pinch of salt. Cook until the onions are softened and lightly charred, about 15 minutes.
- Stir in the brown sugar, remaining 2 cups of red wine, red wine vinegar, and salt and pepper to taste. Cook for 45 minutes, stirring frequently, until the liquid evaporates.
- Stir in the oxtail meat and reduced stock. Bring up to a low simmer, allow to cook until marmalade texture is achieved, about 8 mins. Season with salt and pepper. Set aside or refrigerate overnight, then reheat before serving.
Make the Charred Onions
- Heat the canola oil and butter in a cast-iron pan over high heat. Add the sliced onions and salt, cooking until charred on all sides, stirring occasionally. Set aside.
Cook the Burgers
- Heat oil or beef tallow in a large heavy bottom pan over medium-high heat. Sear the beef patties seasoned with salt and pepper for about 2 minutes per side, or until desired doneness. Place american cheese on each beef patty. Toast or griddle the Martin’s potato rolls until golden brown.
Assemble the Burgers
- Spread kewpie mayo on both cut sides of the buns. Layer a burger patty with the cheese on the bottom bun, followed by charred onions, and oxtail marmalade. Add another patty, with the american cheese slice and another spoonful of oxtail marmalade. Top with the other half of the bun.
NOTES
- Portion beef patties to approx 3oz portions, slightly wider than the bun to account for shrinkage.
- Serve the Bulgogi Cheeseburger alone or with a side of French fries dusted with pulverized nori for an extra touch of flavor.
- Sear burger patties and hold with the american cheese in a low oven before assembly.
- You can prepare the oxtail marmalade up to 3 days in advance and store it in the refrigerator. Heat low and slow.
- For a spicier kick, you can add gochujang to the mayo or sprinkle gochugaru (Korean chili flakes) on the patties during grilling.
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