open-faced seitan bulgogi burger with a rice patty bun


This recipe has two sources of inspiration: the first was a recent article in the New York Times Sunday Magazine about Korean bulgogi sliders. The second is a fast-food restaurant I experienced when I was traveling in Japan: Mos Burger. Mos Burger has many interesting things on the menu, including burgers with fried rice patties instead of buns.

I tweaked the bulgogi marinade recipe from the Times article, including substituting seitan for beef. I also tweaked the garnishes a bit, and then created a recipe for the rice patty “bun.”

This recipe is a little spicy, a little salty and a little sweet with a crunchy rice base.

Open-Faced Seitan Bulgogi Burger wtih a Rice Patty Bun

Seitan Bulgogi


  • 1/8 cup brown sugar
  • 1 cup soy sauce
  • 2 teaspoons sesame oil
  • 1/4 cup sake
  • 1/8 cup mirin
  • 3 cloves garlic, minced
  • 1 onion, finely sliced
  • 1 carrot, julienned
  • 1 asian pear, peeled and quartered
  • 1 cup apple juice
  • 8 ounces seitan
  • 1/4 vegetable oil


  1. Mix brown sugar, soy sauce, sesame oil, sake and mirin in a medium-sized bowl.
  2. Mince garlic cloves. Add to bowl.
  3. Slice onion. Add to bowl.
  4. Julienne carrots. Add to bowl.
  5. Add asian pear and apple juice to blender. Purée until smooth. Add to bowl.
  6. Add seitan. Cover and refridgerate over night.
  7. After the seitan has chilled overnight, strain seitan, onions and carrots. Squeeze as much liquid as possible from the seitan mixture.
  8. Heat vegetable oil in a wok over medium-high heat.
  9. Add seitan mixture and stir-fry until onions have softened, carrots have browned and seitan has developed a brown crust.
  10. Remove from heat.
Spicy Mayonnaise



  1. Put ingredients in a bowl.
  2. Mix thoroughly.
Green Onion Relish


  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 1/8 cup brown sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 1 teaspoon sriracha sauce
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon red pepper flakes
  • 6 green onions


  1. Mix soy sauce, water, brown sugar, sesame oil, rice vinegar, mirin and sriracha sauce. Stir.
  2. Add sesame seeds and red pepper flakes.
  3. Remove the top 3 inches of green and the bottoms of the green onions. Remove the outer layer and discard.
  4. Slice green onions (both green and white parts) in 1/4 inches on a bias.
  5. Add to bowl and let sit.
Fried Rice Patty


  • 2 cups sushi rice
  • 3 cups water
  • 1/4 cup vegetable oil.


  1. Cook rice as directed.
  2. Let cool.
  3. Take 1/2 cup of cooked rice and form into patties.
  4. Add vegetable oil to a medium-sized frying pan over medium heat.
  5. Add patties, two at a time.
  6. Cook for 5 minutes on one side, or until brown. Flip.
  7. Remove from pan and let drain on a paper towel.


  1. Place cooked rice patty on a plate.
  2. Put a half cup of bulogi on top of the rice patty.
  3. Garnish with a teaspoon of spicy mayonnaise and a teaspoon of green onions.
  4. Enojy!

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