|Delicious but not photogenic|
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
1 lb ground pork
3/4 c finely chopped kimchi
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.