Description
Try something different by using the full-flavor of lamb instead of ground beef.
Ingredients
Scale
- 1.5 lb ground lamb
- 3 finely minced scallions (green parts only)
- 1/2 cup finely mince onion
- 2 tsp grated ginger
- 3 large cloves of garlic crushed to a paste
- ½ Asian pear or 1 bosc pear, peeled and grated
- ¾ tsp doenjang (Korean fermented soybean paste) mixed with ½ tsp of water to dissolve
- 1 tbsp Korean soy sauce
- 1 tsp mirin
- 2 tsp dark corn syrup
- 1 tsp brown rice vinegar
- ½ tsp black pepper
- ½ tsp salt
- Sprinkle of Ajinomoto (if using)
- 3 tbsp softened butter
- 2 slices white bread, but if bread is larger, then 1 piece will suffice
- ⅔ cup milk to soak the bread
For the seasoned mayonnaise:
- ⅔ cup mayonnaise
- 1 tbsp finely minced scallions- only green parts (approx.2 scallions)
- ½ tsp gochujang
- ½ tsp gochugaru
- ⅛ tsp salt
- ⅛ tsp black pepper
- ½ tsp sugar
Instructions
- Place the bread in a bowl and pour the milk to soak the bread completely. Set this aside.
- Then add all the remaining ingredients for the burgers, except the softened butter and soaked bread, to the ground lamb and gently combine.
- Next, add the soaked bread to the meat and use your hands to incorporate the bread evenly. Then do the same with the softened butter.
- Oil your hands and form the burger patties. Grill or pan cook the patties until the internal temperature reaches 160 degrees. Once cooked, serve the burgers on buns spread with seasoned mayonnaise and kimchi.
For the seasoned mayonnaise:
- Mix together mayonnaise with all the other ingredients.
