Monday, January 21, 2013

kimchee hambuger

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!  


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)


  1. Chop onion, carrots and kimchee (and other optional veggies) 


  1. 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. 
  2. 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)
  3. If you are not cooking immediately, sarang wrap it and keep in the fridge until ready to fry.
  4. 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. 
  5. Steam the burgers by adding 2 TBS of water to the pan. Cover and steam cook for 5 minutes. 


  1. 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.
  2. Serve with rice or bread.


  • You can add miso (soy bean paste) Korean or Japanese instead of Kojujyan for milder taste. 

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