You might remember that I made some mandu last year (see previous post here), and as I really liked the filling, I made the filling again this time but shaped it into burgers without bothering with mandu skins.
This is such a lovely burger, so I wanted to share the recipe with you but of course I forgot to take photo’s during the process. It’s really simple though,(and based on this recipe) from Misty Yoon.
- 12oz raw large shrimp, peeled and de-veined: chopped up (I prefer not to use a blender, as I like to have small pieces of shrimp in my burger, plus you have less chance it ends up “rubbery”)
- 3 oz Korean chives: washed and chopped finely
Mix in a bowl B:
- 1 table spoon sake
- 1/2 teaspoon salt and 1/2 teaspoon sugar
- pinch of red pepper flakes, I use Korean Gochugaru
- 1 table spoon of sesame oil
- optional: 1 teaspoon of fresh ginger, finely grated
Mix A + B
- Add A to B and mix well. Add 2 table spoons of cornstarch and mix again.
- Oil a non stick pan very lightly with vegetable oil and put on medium heat.
- Divide the shrimp mixture into 8/9 burgers, I portion it up with an icecream scoop, but you can use two tablespoons.
- Place each burger into the pan, lightly squash it down and fry on medium heat on both sides for approx 6- 8 min each until the middle has cooked through. As you can see, the burgers have that slightly rustic, home made look 🙂
- Turn up the heat and fry for a final minute on each side until nice and golden brown.
- dipping sauce: 1 tablespoon soy sauce, 1 teaspoon (apple) vinegar, 1 tablespoon water, 1/2 teaspoon sugar
- steamed green vegetables