Hamburgers are versatile. You can make it with one type or any combination of ground meat. You can season it any way you like - Asian or Western. You can chop veggies finely and sneak them inside the meat and kiddos won't know it's there!
Ingredients:Ground meat - 3 cups (I used 1/2 beef, 1/2 pork)
Onion - 1/2 med (finely chopped)
Carrots - 1 med (finely chopped)
Kimchee - 1/2 cup (chopped)
Garlic salt - 1/4 tsp (or you can use regular salt + 2 cloves of garlic - minced)
Pepper - 1/4 tsp
Kojujyan - 1-2 TBS (depending on how spicy you want it) **see TIPS
Egg white - 1
[Other optional veggies]
Zucchini - 1/2 (finely chopped)
Mushroom - 1/4 cup (finely chopped)
- Chop onion, carrots and kimchee (and other optional veggies)
- In a large bowl, combine all ingredients. Using your hands, mix it well. If it appears too wet, add 1-2 TBS of flour or breadcrumbs.
- Take 1/2 cup of meat and make it into an oval shape. While you are shaping, toss from one hand to another (my mom always said it gets the air out... so I do it, too. haha)
- If you are not cooking immediately, sarang wrap it and keep in the fridge until ready to fry.
- Heat 2 TBS of olive oil on the non-stick pan (medium heat). When it's hot, fry the burgers for 3-4 minutes on one side. Flip to the other side and fry for 3-4 more minutes.
- Steam the burgers by adding 2 TBS of water to the pan. Cover and steam cook for 5 minutes.
- You can serve the burgers several ways - 1) Cheeseburger style (put a slice of cheese on top and heat in the microwave for 30 seconds), 2) Fried/poached egg (I like runny egg yolk over my burger, but I'm pregnant now so... too bad) or 3) use Kojujyan sweet and sour sauce from calamari salad recipe.
- Serve with rice or bread.
- You can add miso (soy bean paste) Korean or Japanese instead of Kojujyan for milder taste.