Korean - Asian/ Main Course

Kickin’ Korean Fusion Burgers

Here’s a burger with all of your favorite Korean flavors! The meat itself is umami, and the optional sauce gives a sweet and spicy kick.

The flaxseed will not only provide added nutrition (like fiber and omega-3 fatty acids), but together with the egg it will hold the meat together and prevent significant shrinking when on the grill.

So here’s what you need:

  • 2 lbs ground beef (preferably grass fed)
  • 1 egg
  • 2 tbsp ground flaxseed
  • 1 medium onion
  • 2 tbsp soy sauce or coconut aminos
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp sugar/stevia/your preferred sweetener
  • Your favorite veggie toppings – onion, tomato, avocado, etc.
  • Buns or large lettuce leaves for lettuce wraps
  • Cheese (optional)

For the sauce:

  • ⅓ cup gochujang
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp oligodang syrup (alternatives are honey, brown rice syrup, agave nectar, maple syrup)
  • 1 tbsp rice wine vinegar
  • 1 tbsp roasted sesame seeds

Start by adding your meat to a large mixing bowl. Chop your onion into small pieces and add to the bowl with the egg, flaxseed, soy sauce, salt, pepper, garlic powder and sugar/stevia. Roll into evenly-sized balls and shape into patties. Make sure to insert a dimple into the meat, this will also help prevent shrinking while cooking.

Add all of the ingredients for the sauce in a bowl (gochujang, sesame oil, soy sauce, oligodang syrup, rice wine vinegar, roasted sesame seeds) and mix with a handheld whisk.

Cook the burgers to your liking, we cook on each side for 5 minutes on each side which makes it a nice medium/medium-well. Cook it for longer or shorter if you want it to be more rare or well done.

When the meat is done, add a slice of cheese if you like, and top with your favorite veggies on a bun or in a large leaf of lettuce if you’re watching your starches. Top with sauce and enjoy!

Kickin' Korean Fusion Burgers

Dinner Korean-Fusion, Asian-Fusion
By Janice Yucel Serves: 8
Prep Time: 20 Minutes Cooking Time: 10 Minutes Total Time: 30 Minutes

Ingredients

  • 2 lbs ground beef (preferably grass fed)
  • 1 egg
  • 2 tbsp ground flaxseed
  • 1 medium onion
  • 2 tbsp soy sauce or coconut aminos
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp sugar/stevia/your preferred sweetener
  • For the sauce:
  • ⅓ cup gochujang
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp oligodang syrup (alternatives are honey, brown rice syrup, agave nectar, maple syrup)
  • 1 tbsp rice wine vinegar
  • 1 tbsp roasted sesame seeds
  • Your favorite veggie toppings - onion, tomato, avocado, etc.
  • Buns or large lettuce leaves for lettuce wraps
  • Cheese (optional)

Instructions

1

Start by adding your meat to a large mixing bowl.

2

Chop your onion into small pieces and add to the bowl with the egg, flaxseed, soy sauce, salt, pepper, garlic powder and sugar/stevia.

3

Roll into evenly-sized balls and shape into patties.

4

Make sure to insert a dimple into the meat, this will also help prevent shrinking while cooking.

5

Add all of the ingredients for the sauce in a bowl (gochujang, sesame oil, soy sauce, oligodang syrup, rice wine vinegar, roasted sesame seeds) and mix with a handheld whisk.

6

Cook the burgers to your liking (5 minutes on each side makes it a nice medium/medium-well). Cook it for longer or shorter if you want it to be more rare or well done.

7

When the meat is done, add a slice of cheese if you like, and top with your favorite veggies on a bun or in a large leaf of lettuce for lettuce wrap.

8

Top with sauce and enjoy!

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