Description
A juicy spicy beef burger made with tobanjan, ginger and panko breadcrumbs.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 teaspoon ginger, peeled and finely chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tobanjan (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons panko breadcrumbs
- 1 large egg
- 1 tablespoon vegetable oil
- all purpose flour, for dusting
- 4 burger buns
Suggested toppings
- Tomato slices, for topping
- Shredded lettuce – about 1 cup
- Kimchi
- Quick cucumber pickles
- Sriracha sauce
- Mayonnaise
Instructions
- Put ground beef, garlic, ginger, Panko breadcrumbs, egg, soy sauce, Worcestershire sauce, and tobanjan in a mixing bowl.
- Mix well and make 4 patties. Lightly dust each side with flour.
- In a large pan over medium/high heat, add vegetable oil, burger patties and cover with a lid. This helps the meat to cook evenly on both sides. Cook until the meat is cooked through 8-10 minutes).
- Toast the burger buns by either using a toaster or an oven.
- Serve with shredded lettuce, kimchi, tomatoes, cucumber pickles, a squirt of sri racha and mayonnaise.
Notes
These Korean hamburger patties can be saved in a storage container and refrigerated for up to 3 days (or 2 days if they are uncooked).
Nutrition
- Serving Size: 1 burger
- Calories: 363
- Sugar: 6.8g
- Sodium: 632mg
- Fat: 10.3g
- Saturated Fat: 5.5g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.1g
- Carbohydrates: 33.7g
- Fiber: 1.7g
- Protein: 32.7g
- Cholesterol: 112mg
