Ingredients
-
2 tbsp
white
vinegar
-
1 tbsp
gochujang
-
2 tsp
granulated
sugar
-
2
mini
cucumbers
, cut into thin rounds (1 cup)
-
2
small
carrots
, peeled, cut into thin rounds (1 cup)
-
1 tsp
toasted
sesame seeds
, plus more for garnish
-
1
green
onion
, thinly sliced
Burger patties
-
450 g
medium
ground beef
-
3 tbsp
grated
onion
-
2 tbsp
gochujang
-
4 tsp
sodium-reduced
soy sauce
-
1 tbsp
granulated
sugar
-
1
egg
, lightly beaten
-
2 tsp
toasted
sesame seeds
, divided
-
2 tsp
garlic cloves
, minced
-
2 tsp
vegetable
oil
-
4
eggs
Instructions
- SAUCE: Stir vinegar, gochujang and sugar in a medium bowl until combined. Add cucumbers, carrots, sesame seeds and green onion, and toss until well coated. Set aside.
- PATTIES: Mix beef with onion, gochujang, soy, sugar, egg, sesame seeds and garlic in a bowl until combined. Divide into 4 portions and shape into 4-in.-wide patties.
- PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, 3 min. Flip burgers. Continue grilling, lid closed, until burgers are cooked through, 3 more min.
- HEAT oil in a large non-stick frying pan over medium. Crack in eggs, 1 at a time. Cook for 2 to 3 min.
- TO serve, top each burger with cucumber salad and a fried egg. Sprinkle with more sesame seeds. Serve remaining salad with homemade burgers.
Chatelaine Quickies: Cheesy camp burgers
Nutrition (per serving)
- Calories
- 403,
- Protein
- 30 g,
- Carbohydrates
- 18 g,
- Fat
- 23 g,
- Fibre
- 2 g,
- Sodium
- 412 mg.
- Excellent source of
- vitamin A
Kitchen Tip: Gochujang is a fermented Korean hot-pepper paste found in Korean or Asian grocery stores and in large supermarket chains
Kitchen Tip: Toasted sesame seeds are a staple in Korean cooking and are sold in shakers in Korean or Asian grocery stores.
