Community Pick
Korean Hamburgers
photo by limeandspoontt
- Ready In:
- 17mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb ground beef
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- 3 tablespoons chopped green onions
- 1 tablespoon minced garlic
- 1 dash black pepper
directions
- Mix thoroughly.
- Shape into 4 patties.
- Grill or fry as usual.
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To use in once a month cooking or stocking up:
- To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil.
- To cook: Grill or fry from frozen until done.
Questions & Replies
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Reviews
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Absolutely delicious and simple to make! I had read some reviews that said the mixture was a little loose, so I mixed all the ingredients together, formed the patties, and then let them sit in the fridge for at least 30 mins before I grilled them. That is an old grilling trick I've found that helps the patties stay together regardless of whats in them. I used the George Foreman grill, but instead of closing the lid and squishing the burgers, I cooked one side for 5 mins, flipped it, and cooked the other side for 5 mins with the grill still open. The burgers were even delicious 2 days later as leftovers. I would only make 1 tiny little change to the recipe- I would add more garlic (that's just a personal preference, I love garlic!). Thank you for this wonderful recipe, I will definitely be making these again.
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So yummy...I made the patties using an old Tupperware patty maker...froze them for an hour and cooked them up...I used a suggestion by another reviewer to top it with a pineapple slice and serve it on a Brioche bun...I took it a bit further by adding sliced Swiss and lettuce...similar to a Red Robin teriyaki burger...it was so good...and I have two more patties in the freezer...made for "Best of 2021" tag game...
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Tweaks
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I love these burgers!!! When we are tired of the same old thing they really change it up nicely. I tried one of the other reviewers suggestions to "use a pan (instead of grilling), the glaze makes a great sauce...just add some water and a little flour" and I also used sesame oil instead of using sesame seeds (replaced the vegetable oil with same amount of sesame oil) and they came out just right!
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Loved 'em! Burgers were moist, sweet and garlicky all at the same time. We had another couple over and they also loved the burgers. I made 3 pounds and froze one of the pounds in patties for later (won't be long!!) - I only used 8T soy for the entire 3lbs of beef and used splenda in place of sugar and olive oil instead of vegetable oil. I didn't have any trouble shaping the burgers or getting them to stick. I used a 1/2 cup to measure out the burgers and got exactly 12 (4 per pound). Will be making again!
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2 Thumbs up for this dish. All 4 of my kids liked it.... that rarely happens in this household, so I am extremely grateful for this recipe. Did not change a thing except for following the advice of one reviewer and used sesame oil instead of vegetable oil. Served this one with soft sandwich buns ( recipe # 120530 ), and some French Fries for a very filling dinner. Thank you for posting.
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible