Beef, Dinner, Korean, Recipes

Korean Style Hamburger Patties

September 21, 2012

My recipe card says “Korean Buns.”  My mom used to make these for me and my friends when they would come over for a slumber party.  The name of this dish derives from the “Korean” ingredients my mom added to the ground beef that she spread thinly on split hot dog buns. The buns would be placed on a baking sheet and set under the broiler for a few minutes until the meat was cooked through and nicely browned.  These were the perfect slumber party snack.  My variation is to make mini patties which can be eaten with rice and Japanese pickles. Leftover patties make a satisfying bento lunch.

These patties pair perfectly with white rice.

I include water chestnuts in the patties which adds a nice crunch. They remind me of jicama adding texture to the patties without affecting the flavor of the other ingredients.

Diced water chestnuts

Form the meat into small patties and either fry or if time permits heat up the barbecue grill.

Japanese pickles (radish and cucumbers).

Korean Patties with watercressOn another occasion I added a few handfuls of chopped watercress to the patties.  The watercress along with the water chestnuts add a pleasant crunch to these savory patties.

Korean Style Hamburger Patties

Ingredients

1 pound ground beef (I use lean ground sirloin)

1 tablespoon finely chopped onion

3 tablespoons finely chopped green onion

1 clove garlic, minced

1/2 cup finely chopped water chestnuts

3 1/2 tablespoons soy sauce

1 teaspoon sesame oil

1 heaping teaspoon sugar

1 whole egg

Preparation:

In a large mixing bowl add onion, green onion, garlic and water chestnuts to ground beef.  Mix gently with a fork to combine ingredients.  Add soy sauce, sesame oil, sugar and mix again.  Add whole egg and mix until all ingredients are distributed well.  Lightly form meat mixture into small patties (2 1/2 inch).

In a large non-stick fry pan heat 1 – 2 tablespoons of canola oil over medium high heat.  When the pan is hot, add half of the patties.  Fry for 3 minutes then flip patties over and fry for another 3 minutes or until nicely browned and cooked through (cooking time will depend on the size of your patties).  Repeat with the remaining patties.

They are especially delicious served with white or brown rice, Japanese pickles and Kabocha No Toroni (Kabocha squash simmered in rice wine and soy sauce).

***You may grill the patties however I prefer to pan-fry them which ensures they have a nice crust on them. And by all means, try the recipe the way my mom made it; spread meat mixture on split hot dog buns and finish under the broiler.

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  • Shanna Koenigsdorf Ward October 13, 2013 at 8:49 am

    These look like a flavorful and fun tapa or appetizer. The watercress’ crunch is a nice touch. The Japanese pickles are gorgeous – your photos are great! And I love that you shared a food memory behind the patties!

  • Doris Rice September 3, 2014 at 10:51 pm

    In Europe we make the same with a few different spices and call them Figadellen. Sometime we even put rice inside the meat or make use of old white bread with we soak to soften in water, squeeze and add to the meat. You may have to adjust the number of eggs to keep it together when baking or frying.

    • Kiyo September 4, 2014 at 6:01 pm

      Hi Doris! I “Googled” Figadellen and found Frikadellin – meatballs. They sound delicious! One of the articles mentions they are popular in Denmark and Germany. I see many variations of recipes on line. I will definitely give them a try. If you have a favorite recipe please send it to me. Mahalo! Kiyo

  • Tammy June 27, 2015 at 8:43 am

    These have become our favorite burgers to make! Thanks for sharing your recipe!!

    • Kiyo June 27, 2015 at 12:52 pm

      Hi Tammy! I love these burgers too. They are so flavorful and really simple to make. Glad they are your favorite as well. Aloha!

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