This Korean, street food-inspired hamburger, has just a hint of heat which combines deliciously with the freshness of cucumbers and scallions as garnishes. We’re sure that the kimchi-infused mayonnaise will be a « must » for all your future hamburgers!
- 200 gr fresh tofu, medium-firm
- ½ cup panko breadcrumbs
- ½ tsp salt
- 3 Tbsp Layover in Korea spice blend, ground
- 2 Tbsp Shoyu (Light Japanese soy sauce)
- 3 Tbsp water
- 500 gr ground beef
- 4 Tbsp black or white sesame seeds
- ½ cup Kimchi, drained
- 2 Tbsp Gojuchang or Korean pepper (opt.)
- 1 cup mayonnaise
- 1 Tbsp sesame oil
- Scallions, sliced
- 1 Cucumber, sliced
- 3 Tbsp vegetable oil
- 8 hamburger buns
Place the tofu in a bowl and crush into small pieces, using your hands.
Add the panko, salt, Layover in Korea spice blend, shoyu and water to a large bowl. Mix well. Evenly incorporate the ground beef.
Divide into 8 equal balls. Shape the balls into ovals and flatten lightly. Set aside.
Roast the sesame seeds in a hot pan until odorant. Pour into a bowl. Chop the kimchi finely and drain, then incorporate the sesame with the Gojuchang. Blend into the mayonnaise and set aside.
Heat a pan on medium-high, add oil. Cook the meat patties for 5 minutes on one side, then turn over. Lower the heat slightly, then cook the other side, covered for 5 minutes.
Garnish the buns with mayonnaise, cucumber slices and scallions. Place the patties in the buns and serve.