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!

Print Recipe

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!