Hot Korean pickled cabbage (kimchee) is our favourite topping for this fabulous burger. You can make the Quick Kimchee, buy it at a Korean grocery store or even replace its crunch (but not its heat) with shredded iceberg lettuce and tomato.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Method
In small bowl, soak mushrooms in boiling water until softened, about 20 minutes. Reserving 2 tbsp (25 mL) of the soaking liquid, drain mushrooms; squeeze dry. Chop mushrooms; set aside.
In large bowl, beat together egg, soy sauce and reserved mushroom soaking liquid; stir in chopped mushrooms, water chestnuts, garlic, ginger, green onions, cornstarch and pepper. Add pork; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 600 mg
- Protein 24 g
- Calories 261.0
- Total fat 13 g
- Cholesterol 119 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
%RDI
- Iron 17.0
- Folate 18.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 12.0
