Tag Archives: hamburger

Quick Coleslaw “Kimchi” and Korean Kimchi BBQ Burger

I’m open to trying new foods but some items hit all my food no-nos. This is because I have texture issues … as well as some taste and odour ones … so most kinds of pickles make me shudder. (On a side note, I love ‘pickled’ ginger or gari with sushi. How weird is that?)

Kimchi is one such dish for a number of reasons.

However, in the interest of experimentation, as well as economy, I wanted to see whether I could recreate some of the features of kimchi starting with a base of a commercial coleslaw mix instead of the usual Napa cabbage.

I recently came home with a new container of gochujang or Korean chili paste, which I decided to use instead of the traditional gochugaru or Korean red pepper flakes, to make the kimchi.

It’s only my second purchase and a different brand than the one I’ve used before, since the store where I bought it didn’t have the brand I had first tried. Incidentally, I was told (by the Japanese owner/cashier of the grocery store, I bought it at) to transfer the paste from the plastic tub it comes in into a clean glass jar which could be tightly sealed and kept in the fridge, to preserve freshness for as long as possible. I’m also going to portion part of the paste into 1 tbsp amounts, wrap them individually in food wrap, place into a freezer bag and freeze.

The recipe I used was found here but I made some changes:  substituted shredded coleslaw mix in place of the cabbage, used gochujang in place of the Sriracha chili sauce, omitted the radish completely and the only carrot was what was already included in the mix.

Coleslaw salted (1/4 cup of water and 1 tbsp of coarse sea salt for 1/4 lb/227 gm of coleslaw), let sit for 1 hr and then drained and squeezed dry. About 1/2 cup of salted water came off the coleslaw at this point. The salted coleslaw was then rinsed several times, drained and squeezed dry again and combined with the gochujang mixture and refrigerated.

Quick Coleslaw “Kimchi”

Korean Kimchi BBQ Burger

Korean Kimchi BBQ Burger for One

1 bbq’d burger
1 toasted hamburger bun**
2-3 tbsp quick kimchi

** I used my home made sweet potato bun

Spread the top and bottom of the hamburger bun with butter or margarine and toast in a pre-heated grill pan over medium heat for 2 -3 minutes or until golden brown. In the same heated pan, fry the kimchi until it’s heated through and a bit crispy.

Spread the spicy mayo (recipe below) on the top and bottom of the hamburger bun. Top with the bbq’d burger and crispy kimchi.

Serve immediately

Spicy mayonnaise – enough for one burger

1 tbsp mayonnaise or Miracle Whip
1/2 tsp gochujang

Mix well, taste, and add more mayo or gochujang depending on hotness level desired.

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Fasirt (Breaded Hungarian Hamburgers)

When I was growing up my mom would sometimes refer to something called fasirt. I don’t remember ever equating them with ‘regular’ hamburgers that she would make and bbq in the back yard, but there are many similarities between the two. I recently learned that there is a German/Austrian term, ‘faschiertes’, which refers to minced meat. Since we lived in Germany briefly before we came to Canada, it is possible that she conflated the two words. In any case, the term was vaguely familiar to me, but I didn’t know much more than the word itself.

Since joining a Hungarian food FB group, my memory has been jogged by references to this dish, among others, and I am discovering (or rediscovering) Hungarian cuisine. Note that I have yet to find a Romanian food FB group.

Today’s post shares one of the several versions of fasirt that I’ve run across. Pork is used exclusively in some recipes while a combination of pork and beef is used in others. I had one pound of lean ground beef and one pound of lean ground pork in my freezer. So that’s what I used. For a first effort, I was quite pleased with the results. I would recommend frying the patties just before serving, so you can enjoy the crispy outside and the moist, tender interior. Standing doesn’t affect the taste just the texture.

Fasirt Version # 1 – 1 lb 14 oz meat mixture, makes 15 2 oz patties

For the meat patties

1 lb lean ground beef
1/2 lb lean ground pork
3/4 tsp salt (1/2 tsp per pound)
1 tbsp sauteed diced onion
1/4 tsp garlic powder
1/4 tsp Hungarian paprika
1/4 tsp ground black pepper
1 tsp dried parsley
1 egg, lightly beaten
2 oz bread (pulsed in food processor) plus 4 tbsp milk

For coating
~1 cup dried unseasoned bread crumbs

In a small bowl, place the fresh bread crumbs and pour the milk over the top. Let the bread soak for about 15 min. Squeeze out any excess milk. (No excess milk found.)

Mix the patty ingredients together, divide into 2 oz portions, shape into balls and pat out into ~ 2 1/2 inch diameter patties. (NOTE: I didn’t over handle the meat mixture but the patties still rounded up a bit more than I wanted. You may want to pat the meat out to a 3 4 inch diameter.)

 

Lightly coat patties with breadcrumbs, shaking off any excess crumbs.

 

In a large cast iron frying pan, heat vegetable oil to medium and then fry the patties about 2 min per side, or until the juices run clear and, if cut open, the center is no longer pink but still moist.

Serve the patties with mashed potatoes, creamed spinach or peas and pickles. Or just dip them in some yogurt based tzatziki.

Hamburgers and Salad

Sometimes the simplest things are the best.

If you remember from my last post, I only had one pound of lean ground beef in the freezer. Why, you may ask?

Because those hamburger buns were SO amazing that I quick thawed that other pound of ground beef and made three HUGE burgers to stuff them with. I had a pork chop sandwich on ONE of the buns. But that only whetted my appetite.

For THIS

Each patty was about 1/3 of a pound (175 gm to be precise) before I cooked it and placed it on a buttered and grilled bun.

Best Burgers – 3 x 175 gm burger patty

1 lb lean ground beef
1 egg, beaten
2 tbsp bread crumbs
1 tbsp Worcestershire sauce
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp salt (optional)

Lightly fork together and form into 3 x 5 inch diameter patties. Dimple the center 1 inch to reduce shrinking.

And, I DID make a salad. Cause I try to eat healthy every once in a while and letting your pricey Romaine go bad in your crisper isn’t a good thing.

Isn’t it pretty? So, green and fresh looking. And healthy.

And then I added some diced cheddar cheese and sunflower seeds … and ‘light’ Caesar salad dressing. Diced hard boiled eggs and raisins are other add-ins I enjoy.