Extraordinary Heart And Seoul Korean Burger Recipe

Extraordinary Heart And Seoul Korean Burger. I’ve been toying with incorporating Korean BBQ flavor profiles into a burger. To me, a bite of kalbi, kimchi, and sesame-scallion all wrapped up in bibb lettuce is as close to a perfect present as possible.

Since I planned on making the patty of my Korean burger so flavorful, I opted for only one topping as opposed to the usual three. However, despite my simple approach, I wouldn’t have minded a fried egg, julienned nori, caramelized shiitake mushrooms, or maple bacon. The foundational patty provides a fantastic foil for a variety of Asian flavor profiles.

Extraordinary Heart And Seoul Korean Burger

Eleanor Craig

Feeling adventurous? Why won’t you try a new and flavorful Asian-style burger? Try my Extraordinary Heart And Seoul Korean Burger Recipe!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Korean

Servings 6 people

Calories 637 kcal

Equipment

1 Chef’s Knife

1 Cutting Board

2 bowls

1 Whisk

1 Spatula

1 Grill

1 Medium-sized sauce pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

YOU WILL NEED FOR THE BURGER:

• 1 pound ground beef (minced beef)
• 1 pound ground pork (minced pork)
• ½ small white onion
• 1 medium jalapeno
• 1 bunch chives
• 1 medium egg
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons honey
•  
  2 tablespoons Gochujang - Korean Red Pepper Paste-found in most Asian markets

YOU WILL NEED FOR THE PICKLED CUCUMBERS:

•  
  1 piece long hothouse cucumber
• 3 cups red wine vinegar
• 1 cup sugar (white sugar)
• 1 cup salt
•  
  1 tablespoon Sambal Oelek - Chili-Garlic paste

Instructions

 

• In a separate bowl: whisk together the sesame oil, soy, gochujang, and honey. Taste. Is it good? I hope so.
• In the other bowl, combine the meat, onion, jalapeno, chives, and wet mixture. Mix with your hands. I like to fold and press to combine everything. Otherwise, I feel the meat gets overworked.
• Once everything is nice and cozy together, hand form into patties, between 4 and 5 ounces, and let them chill out in the fridge for half an hour so the meat can calm down and come together.
• Get the grill smoking hot and cook them. Pretty straightforward. Less than 10 minutes.
• For the pickled cucumbers, combine salt, sugar, and Sambal Oelek in the pot, and heat it very gently until the salt and sugar have dissolved. I usually drop a handful of ice cubes in to cool it down.
• Slice the cucumbers, pack them in a jar or Tupperware or bowl, pour the cool pickling liquid on top, and put it in the fridge for half an hour. I usually do big batches of pickled vegetables once a week, pickling things like onion, carrot, jalapenos, and green beans. They make a great snack, in addition to a salad or topping for a sandwich.
• Once your burger is cooked, serve it however you want.

Nutrition

Calories: 637kcalCarbohydrates: 44gProtein: 28gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 135mgSodium: 19453mgPotassium: 603mgFiber: 1gSugar: 41gVitamin A: 146IUVitamin C: 7mgCalcium: 59mgIron: 3mg

How did this recipe turn out for you?We’re eager to hear your thoughts!