Monday, June 25, 2012

Crunchy Pork Kimchi Burgers

Delicious but not photogenic
First of all a great big THANK YOU to The Red Apron for a second nomination for the Versatile Blogger award. I am very pleased and excited to be part of the food buzz blogger community.  I am getting to know so many cool individuals in one of the best ways possible, through their food!
As for the dinner, I was a little upset when I realized this wasn't a proper burger on a bun.  All that disappointment faded with the first bite.  When I googled the recipe in the grocery store, I saw some other bloggers had tried this and recommended adding to (some even suggested doubling) the amount of kimchi.  I decided to measure a full cup of the kimchi after chopping.  It was perfect.  The panko coating was wonderful substitute for a bun.  The mayo was great; the spinach was out of sight!  My only complaint was I would have made more spinach.  I liked an equal portion of pork and spinach with a little mayo for each bite.  We used almost all of the spinach for half the pork.  Now my leftovers won't have enough spinach:(.  My husband did not require as much spinach per bite thankfully:)  I also made two 6 ounce bags, so I was already making a bit more than the recipe called for.  I think next time I will make three bags.  YUM!!!!!

Crunchy Pork Kimchi Burgers

1 T  minced fresh ginger
1    large garlic clove,minced
2    scallions,minced
1 lb ground pork
3/4 c  finely chopped kimchi
Kosher salt
All-purpose flour,for dusting
2    large eggs,beaten
1 c  panko (Japanese bread crumbs),lightly crushed
Vegetable oil,for frying
2    5-ounce bags baby spinach (I chopped this but it wasn't called for)
1/4 c  plus 2 tablespoons mayonnaise
1/2 t  toasted sesame oil
1 T  soy sauce
Toasted sesame seeds,for garnish
1. In a bowl, combine the ginger, garlic, scallions, pork and kimchi
with 1 teaspoon of salt. Form the mixture into eight 3-inch patties,
1/2 inch thick. Dust the patties with flour.
2. Put the eggs and panko in 2 shallow bowls. Dip the patties in the
egg and then in the panko, pressing to help the crumbs adhere.
3. In a large skillet, heat 1/4 inch of vegetable oil. Add the patties
and fry over moderate heat, turning, until golden and cooked through, 5
to 6 minutes. Drain on paper towels.
4. Pour off all but 1 tablespoon of the oil in the skillet. Add the
spinach in batches, season with salt and cook over high heat until
wilted, about 1 minute.
5. In a bowl, mix the mayonnaise, sesame oil and soy sauce. Mound the
spinach on plates and top with the burgers. Drizzle with the sauce,
sprinkle with sesame seeds and serve.

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