Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”

Ingredients:

  • 1 pound Ground Beef (90% lean or leaner)
  • 1 package (8 ounces) button mushrooms, chopped
  • 1 package (.32 ounces) toasted seaweed, crushed
  • 1/2 cup cornstarch, divided
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Korean red chili sauce (Gochujang)
  • 1 tablespoon hoisin sauce
  • 1-1/2 teaspoons ground black pepper
  • 6 eggs, divided
  • 1/2 cup thinly sliced green onions
  • 1 teaspoon low sodium soy sauce
  • 1/2 cup canola oil
Hot Chili Mayonnaise:
  • 1/4 cup mayonnaise
  • 2 tablespoons hot chili sauce (Sriracha)
  • 1 tablespoon rice vinegar
  • 1/2 cup Korean barbecue sauce
  • Toasted sesame seeds, green onion and red pepper flakes, optional

Cooking:

  1. In a large mixing bowl, combine ground beef, mushrooms, seaweed, 1/4 cup cornstarch, ginger, garlic, red chili sauce, hoisin sauce, pepper and 1 egg; mix lightly but thoroughly. Lightly shape beef mixture into twenty-four 1/4-inch thick patties.
  2. Place patties on baking sheet; gently coat with remaining 1/4 cup cornstarch.
  3. Whisk together remaining 5 eggs, green onion and soy sauce until blended.
  4. Heat oil in nonstick skillet over medium low heat. In batches, coat patties into egg mixture and place in hot oil. Cook patties 2 to 3 minutes per side, turning once, or until thermometer inserted horizontally in center registers 160°F, turning occasionally. Repeat with remaining patties.
  5. For hot chili mayonnaise, stir together mayonnaise, hot chili sauce and rice vinegar; set aside.
  6. Place patties on serving tray. Serve drizzled with spicy mayonnaise and Korean barbecue sauce. Sprinkle with sesame seeds, if desired.

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 patties: 316 Calories; 171 Calories from fat; 19g Total Fat (4.1 g Saturated Fat; 0.2 g Trans Fat; 5 g Polyunsaturated Fat; 7 g Monounsaturated Fat;) 177.3 mg Cholesterol; 703 mg Sodium; 18.5 g Total Carbohydrate; 1.6 g Dietary Fiber; 7.5 g Total Sugars; 19 g Protein; 5 g Added Sugars; 48 mg Calcium; 2.3 mg Iron; 429.3 mg Potassium; 0.8 mcg Vitamin D; 0.4 mg Riboflavin; 6 mg NE Niacin; 0.3 mg Vitamin B6; 1.5 mcg Vitamin B12; 205.3 mg Phosphorus; 3.4 mg Zinc; 23.2 mcg Selenium; 154.3 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, Vitamin B6, and Phosphorus.

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.