Bibimbap Burger

Prep Time:
20 mins.
Cook Time:
10 mins.
12 burgers

Saucemaker Szechwan

A savoury blend of aromatic sesame and invigorating Chinese spices expertly combined to deliver a balanced flavour with a slight heat from jalapenõ peppers and a touch of garlic.



4 lb (2 kg) Ground beef (70% Chuck/30% Brisket)

1/2 cup (125 mL) E.D.SMITH® Saucemaker Szechwan Sauce        

2 tbsp (30 mL) Sesame oil

2 tbsp (30 mL) Red chili paste, such as Gochujang

3 Green onions, chopped (40 g)


3 cups (750 mL) Shredded cabbage

2 Carrots, shredded (125 g)

3 tbsp (45 mL) Rice vinegar

2 tbsp (30 mL) Sesame seeds, toasted

1 tbsp (15 mL) Sesame oil

3 cups (240 g) Bean sprouts

12 Fried eggs

12 Sesame burger buns

Burger Sauce:

1/4 cup (60 mL) E.D.SMITH® Saucemaker Szechwan Sauce

1/4 cup (60 mL) Red chili paste, such as Gochujang


Patties: Combine ground beef, Szechwan Sauce, sesame oil, chili paste and green onions in a large bowl; form into 12 (170 g) patties. Cook patties on a heated, well-greased flat-top or griddle for 4 to 6 minutes per side or until cooked through and internal temperature reaches 160°F (71°C).

Burgers: Toss together cabbage, carrots, vinegar, sesame seeds and oil.

Burger Sauce: Mix Szechuan sauce with chili paste.

Assembly:  1 order (1 burger): Spread 1 tbsp (15 mL) Burger Sauce on one half of bun. Layer 1/3 cup (30 g) cabbage mixture, patty, 1/4 cup (20 g) bean sprouts and fried egg over top; cap with remaining half of bun.