Bibimbap-Style Grilled Beef Burgers with Veggies and Cucumber Salad

A sweet-salty contrast and a touch of chili heat, pack this Asian-inspired recipe with a real flavour punch. Topped with a mound of delicious sautéed vegetables and served with a cucumber side salad, this weeknight burger recipe will impress and satisfy all.
Yield 6 Servings Prep. Time 25 min Cooking Time 25 min Total Time 50 min


Here are the following ingredients:

Cucumber Salad

  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) reduced-sodium soy sauce
  • 1 tsp (5 mL) granulated sugar
  • ½ tsp (2 mL) Korean chili paste (Gochujang) or Sriracha
  • 2 English cucumbers, diagonally sliced

Sautéed Vegetables

  • 2 tbsp (30 mL) reduced-sodium soy sauce
  • 2 tsp (10 mL) packed brown sugar
  • 1 tsp (5 mL) EACH minced garlic and minced gingerroot
  • 4 tsp (20 mL) sesame oil
  • 1 lb (500 g) sliced mixed mushrooms, such as cremini, shiitake and oyster
  • 1 cup (250 mL) matchstick or shredded carrots
  • 1 pkg (142 g) baby spinach (about 6 cups/1.5 L)


  • 6 Beef Burgers, ¾ inch (2 cm) thick
  • 6 small whole-wheat hamburger buns, lightly toasted
  • 6 eggs, fried
  • 1 tsp (5 mL) EACH black and white toasted sesame seeds
  • Korean-style Mayo
  • ¼ cup (60 mL) light mayonnaise
  • 1 to 2 tbsp (15 to 30 mL) Korean chili paste (Gochujang) or Sriracha

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

Cucumber Salad:
  1. Whisk together vinegar, soy sauce, sugar and chili paste in a large bowl. Add cucumbers; toss and set aside until ready to serve.
Sautéed Vegetables:
  1. Whisk together soy sauce, sugar, garlic and ginger in a small bowl. Heat sesame oil over medium-high heat in a large nonstick skillet. Add mushrooms; cook, stirring occasionally, for 5 minutes or until softened and lightly browned. Add carrots; cook, stirring, 2 minutes or until softened. Add spinach and soy sauce mixture. Cook, stirring, for 2 minutes or until wilted. Remove from heat, cover and keep warm.
  1. Make a thumbprint depression in centre of each burger (to prevent rounding while grilling). Grill burgers over medium-high heat (400°F/200°C) in a closed preheated barbecue for 10 to 14 minutes for ¾ inch (2 cm) thick burgers, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C).

  2. Korean-style Mayo: Meanwhile, whisk together mayonnaise and chili paste to taste in a small bowl. Set aside.

  3. Place bun bottoms on 6 serving plates and spread cut sides with Korean-style Mayo, top with burgers then sautéed vegetables, a fried egg and sesame seeds and bun tops. Serve with cucumber salad on the side.