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.
