Remember that freezer full of local meats I told you about? Well I've dipped into my stash once again for dinner. This time it's Korean burgers. My mother-in-law is from Korea and has, much to my delight, shown me how to make some Korean foods. I know what you’re thinking " Burgers don't sound Korean to me." Well you’re right they're not. But the flavors here come directly from one of my husband’s favorite foods: Korean egg rolls aka "mondu" . I'll get to the mondu another day but you can get an early glimpse with these supper yummy burgers.
Makes four ¼ lb burgers
1 lb ground beef
2 (or more) chopped green onions
1 small carrot, shredded
1 clove garlic, minced
2 Tbsp wheat free tamari (or soy sauce if you aren't gluten free)
1 Tbsp sesame oil
1/2tbsp Korean red pepper flakes*
*For those of you unfamiliar with korean red pepper I've posted a photo of the package from the brand I use below. You should be able to find it in your local international grocery
Combine all ingredients in a mixing bowl. Form into 4 (or more) patties and cook on a grill or in a skillet just like you would any other hamburger. Top with a few shredded carrots, green onions, and black and white sesame seeds.
As I am the main cook in the house and I'm gluten intolerant we quite often will have burgers sans bun. However since the boys are not gluten intolerant once in a while the call of bread is too much and they'll have their burgers in the traditional on-a- bun fashion. So if you’re not primal, paleo, low carb, or otherwise avoiding gluten, feel free to wrap these up in whatever manner suits you.
This post is a part of Fight Back Friday February 4th, 2011.
I can confirm that soy sauce + ground beef is a magical combination.
ReplyDeleteYou are en evil, evil genius and these will definitely be in the rotation at my house!
ReplyDeleteI used to make this recipe back when you first put it up but forgot where I found it. I finally found it again! Yum!
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