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Korean burger

Spicy Korean hamburger

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Sandwiches
  • Method: Skillet
  • Cuisine: Korean

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

  1. Put ground beef, garlic, ginger, Panko breadcrumbs, egg, soy sauce, Worcestershire sauce, and tobanjan in a mixing bowl.
  2. Mix well and make 4 patties. Lightly dust each side with flour.
  3. 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).
  4. Toast the burger buns by either using a toaster or an oven.
  5. 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
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