Korean · Dinner
Spicy Marinated Beef Burger (Low-Chol)
Korean-style lean ground beef sirloin patty marinated in soy sauce, gochujang and garlic, pan-seared and served on a toasted whole-wheat bun with gochujang mayo, quick-pickled cucumber and scallion. Engineered to keep saturated fat and cholesterol lower than classic burgers.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
545Calories
34.2gProtein
26.1gFat
42.8gCarbs
10.4gSugar
5.9gFiber
1580mgSodium
68mgChol
6.8gSat Fat
680mgPotassium
95mgCalcium
4.6mgIron
2.6mcgVitamin B12
6.5mgVitamin C
low-cholesterol
high-fiber
low-chol
Instructions
1
Prep
Mince garlic and thinly slice scallion and cucumber. Grate pear. In a bowl, combine beef, 1 tbsp gochujang, soy sauce, garlic, pear, sesame oil and half the scallion; mix gently.
2
Wait
Shape into a patty, cover and refrigerate 20 minutes for flavours to penetrate.
3
Heat
In a skillet over medium-high heat, sear patty 3–4 minutes per side until a deep brown crust forms and centre reaches 71°C (160°F).
4
Plate
Toss cucumber with rice vinegar, sugar and salt. Mix remaining gochujang with mayo. Toast bun cut-side down 1 minute. Spread mayo on both halves, add patty, top with drained cucumber and scallion. Close and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground beef sirloin
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp Asian pear
- 2 tsp2 tsp sesame oil
- 22 scallion
- 22 whole-wheat hamburger bun
- 2 tbsp2 tbsp light mayonnaise
- 2 tsp2 tsp gochujang
- 4 oz114g cucumber
- 2 tsp2 tsp rice vinegar
- pinch of sugar
- pinch of salt
- 2 tsp2 tsp vegetable oil
