Korean Hamburger
The Korean hamburger is a fusion of the traditional American burger and Korean flavors. The gochujang sauce and kimchi give a uniquely spicy and intense flavor to the dish. The first Korean hamburgers became popular in the early 21st century, when Korean street food began to conquer the world. Gochujang, a fermented spicy pepper paste, and kimchi, made from fermented cabbage, make this burger unique and unforgettable. If you love Asian spicy flavors, you'll love this hamburger!
Ingredients for this recipe
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Preparation Steps
1
Thinly slice the white onion and cucumber. Wash and dry the iceberg lettuce.
2
In a bowl, combine the ground beef with minced garlic, ginger, soy sauce, gochujang paste, honey, salt, and pepper. Add the egg and panko breadcrumbs, then form into two patties.
3
Heat a skillet over medium heat and cook the patties for about 3-4 minutes per side, until golden brown.
4
During the last minute of cooking, brush the patties with a little extra gochujang paste for added spiciness.
5
Halve the hamburger buns and toast the cut sides in a dry skillet for about 1 minute.
6
Brush the bottom bun with sesame oil, then top with the iceberg lettuce and the gochujang-glazed beef patty.
7
Add the kimchi, onion slices, cucumber slices, and sprinkle with sesame seeds.
8
Place the top bun on and serve immediately for the best flavor.
